Cherry Pie Slice Recipe: Easy Layered Dessert Bars

Cherry pie slice is a no-fuss dessert bar that delivers all the bright, jammy flavor of a classic cherry pie without the hassle of rolling out a double crust. A buttery shortbread base is topped with a thick, tangy cherry filling and finished with a soft, crumbly streusel, making it perfect for picnics, potlucks, or a simple weeknight treat. This recipe uses canned cherry pie filling for convenience, but you can easily swap in homemade filling if you prefer.

Ingredients

2 cups (250 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 tsp salt
3/4 cup (170 g) cold unsalted butter, cut into small cubes
1 large egg yolk
2 tbsp (30 ml) ice water
1 can (21 oz / 595 g) cherry pie filling
1 tsp almond extract (optional)
1/2 cup (60 g) rolled oats
1/2 cup (100 g) brown sugar, packed
1/2 tsp ground cinnamon
1/4 cup (55 g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on two opposite sides for easy lifting.
In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Add the egg yolk and ice water, then stir with a fork until the dough starts to come together. Press the dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork.
Bake the crust for 15 minutes, until it is just set and lightly golden around the edges. Remove from the oven and let cool for 5 minutes.
While the crust bakes, make the streusel: in a small bowl, combine the oats, brown sugar, and cinnamon. Add the cold butter cubes and rub them in with your fingers until the mixture forms clumps. Set aside.
In a separate bowl, stir the almond extract (if using) into the cherry pie filling. Spread the filling evenly over the warm crust.
Sprinkle the streusel evenly over the cherry filling.
Return the pan to the oven and bake for 25–30 minutes, until the filling is bubbly and the streusel is golden brown.
Let the bars cool completely in the pan on a wire rack, about 1 hour. Once cool, lift the bars out using the parchment overhang and cut into squares or slices.

Tips

Use cold butter: For a tender, flaky crust and crumbly streusel, keep the butter cold until the moment you use it. Warm butter will make the dough tough and the streusel greasy.
Don’t overmix the crust: Mix just until the dough holds together when pressed. Overworking develops gluten, which can make the base tough.
Make ahead: These bars taste even better the next day, as the flavors meld. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer.
Substitute the filling: If you prefer a less sweet filling, use a can of tart cherry pie filling or add 1 tablespoon of lemon juice to the canned filling to brighten the flavor.

Serving Suggestions

Serve these cherry pie slices as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great afternoon snack with a cup of coffee or tea. For a more elegant presentation, dust the tops with powdered sugar just before serving.

Variations

Berry blend: Replace the cherry filling with a mixed berry pie filling (blueberry, raspberry, strawberry) for a different flavor profile. Nutty streusel: Add 1/2 cup (60 g) of chopped pecans or walnuts to the streusel for extra crunch. Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour, and ensure your oats are certified gluten-free. Spiced cherry: Add 1/4 teaspoon of ground nutmeg or cardamom to the filling for a warm, aromatic twist.

Storage and Reheating

Store leftover cherry pie slices in an airtight container in the refrigerator for up to 4 days. They can be served cold or at room temperature. To reheat, place a slice on a microwave-safe plate and heat in 10-second bursts until just warm, about 20–30 seconds. Alternatively, reheat in a 300°F (150°C) oven for 5–7 minutes to restore crispness to the streusel. These bars can also be frozen for up to 3 months; wrap them tightly in plastic wrap and then foil, and thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use fresh cherries instead of canned pie filling? Yes, you can. Use about 3 cups (450 g) of pitted fresh cherries, and cook them with 1/2 cup (100 g) sugar and 2 tablespoons cornstarch over medium heat until thickened, about 10 minutes. Let cool slightly before spreading over the crust.

Why is my crust soggy? A soggy crust usually happens if the filling is too wet or the crust isn’t baked long enough before adding the filling. Pre-baking the crust for 15 minutes helps set it. Also, make sure the filling is thick; if using homemade, cook it until it’s very thick.

Can I make this with a gluten-free crust? Yes, a 1:1 gluten-free flour blend works well. The texture will be slightly more crumbly, but it will still be delicious. Be sure to check that your oats are certified gluten-free if you are sensitive.

How do I cut clean slices? Let the bars cool completely before cutting. Use a sharp knife and wipe it clean between cuts. For the cleanest edges, chill the bars in the refrigerator for 30 minutes before slicing.

Can I use frozen cherries? Absolutely. Thaw them first, drain off excess liquid, and then proceed with the homemade filling method above. You may need to cook the filling a bit longer to thicken.

Can I double this recipe? Yes, you can double all ingredients and bake in a 12×18-inch (30×46 cm) baking sheet. Increase the baking time by about 10 minutes, and check for doneness with a toothpick inserted into the center.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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