Invited to a retirement picnic honoring a good friend who loves cherry pie. Wanted to honor him by bringing cherry pie suitable for a picnic. Couldn't find a recipe for cherry pie bars, so put one together!


Recipe Summary

1 hr
3 hrs
4 hrs 30 mins
30 mins
1 10x15-inch jelly roll pan


Original recipe yields 36 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.

  • Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.

  • Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.

  • Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.

  • Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.

  • Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.

  • Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

Editor's Note:

Nutrition data for this recipe includes the full amount of cherry pie filling. The actual amount consumed will vary.

Nutrition Facts

169 calories; protein 1.7g; carbohydrates 28.3g; fat 5.5g; cholesterol 19.1mg; sodium 142.1mg. Full Nutrition