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Cherry pie bars recipe

Cherry pie bars recipe

17 ratings

These cherry pie bars combine buttery, zesty shortbread, with a sweet, yogurt-based, cherry-packed filling. Perfect as an afternoon snack or a treat in your lunchbox, these tasty bars are great for using up a glut of fruit. See method

  • Serves (makes 16 bars)
  • 15 mins to prepare and 1 hr to cook, 1 hr to cool
  • 512 calories / serving


For the shortbread

  • 1 orange, zested
  • 1 lemon, zested
  • 300g caster sugar
  • 350g (12oz) plain flour
  • ¼ tsp sea salt
  • 340g unsalted butter, cold, cubed
  • 45g (1 3/4oz) rolled oats

For the filling

  • 4 large eggs
  • 380g (12 1/2oz) caster sugar
  • 240g (7 3/4oz) Greek yogurt
  • 200g plain flour
  • 2 tsp vanilla extract
  • 350g (12oz) pitted fresh cherries, halved

Did you know?

Tesco cherriesPlump, sweet cherries selected for their deep red colour Tesco cherries
Plump, sweet cherries selected for their deep red colour

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    12g 60%
  • Sugars

    48g 54%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 77.2g Protein 7g Fibre 2.3g


  1. Preheat oven to gas 4, 180°C, fan160°C. Grease a 20x30cm (8x12in) baking dish.
  2. Put the zests, sugar, flour, salt and butter in the bowl of a food processor, and blitz until it resembles sand. Place a third of the mixture in a separate bowl and combine with the oats.
  3. Put the remaining mixture into the baking dish and flatten out, pressing firmly until you have an even, flat base. Bake in the centre of the oven for 15 minutes until golden and biscuity. Remove and leave to cool completely.
  4. In a large bowl whisk together the eggs, sugar, yogurt, flour and vanilla until fully combined. Stir in the pitted, halved cherries and the remaining third of the flour and oat mixture. Mix well until fully combined.
  5. Once the base is cool, pour the mixture on top and level out with a spoon. Put the baking dish on a tray (to catch any excess liquid that bubbles out) and place in the oven for 45 minutes until the top is golden brown. If it browns too quickly cover with foil and leave to cook for the remaining time. Remove and leave to cool completely. Cut into squares. Can be kept in an airtight container for up to 5 days.

See more Shortbread recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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