Cranberry Pie Bars are the perfect balance of tart and sweet, with a citrusy twist that’s just right for the holidays. You’ll love how easy these dessert bars are to make, and your family will love how great they taste!
These delicious Cranberry Orange Pie Bars are ready in just about an hour, making them a great choice for a Thanksgiving dessert or to enjoy any time of year.
SAVE THIS EASY CRANBERRY PIE BAR RECIPE TO YOUR FAVORITE PINTEREST BOARD!
As a kid, I was always slightly scared of that jellied cranberry sauce that plopped out of a can. I thought, there’s no way that can taste good! But as I’ve gotten older, I have come to really enjoy those tart cranberries and all the ways you can use them in your baking. However, I’ve never tried them in pie form until now!
I love adding them to cookies, too! These Soft Cranberry Cookies are a perfect cookie for Fall and holiday dessert tables. Not too sweet, these cookies are perfectly soft with just a touch of orange zest to brighten up the flavor.
Ingredients for Cranberry Pie Bars
For the crust and topping
- All-purpose flour
- Baking powder
- Salt
- Butter (salted or unsalted butter is fine, room temperature)
- Shortening
- Granulated white sugar
- Large eggs
- Pure vanilla extract
Cranberry Filling Ingredients
- Fresh or frozen cranberries
- Granulated sugar
- Cornstarch
- Orange zest
- Fresh orange juice
- Vanilla extract
Orange Glaze
- Powdered sugar
- Zest and juice of one orange (see note below)
See the recipe card at the bottom of the post for detailed instructions and a full list of ingredients!
How to Make Easy Cranberry Orange Pie Bars
First, we’ll make the crust and topping.
- While your oven preheats to 350 degrees F, prepare a 9×13-inch baking pan by lining it with a piece of parchment paper that slightly overhangs the edges. This will allow you to lift your finished bars out for slicing.
- Next, whisk together the dry ingredients (flour, baking powder, and salt) in a medium bowl. Then, in a large mixing bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar and completely combine. Be sure to scrape down the sides and bottom of the bowl.
- Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
- Press the remaining dough into the bottom of the prepared baking pan. I like to place dollops around the pan and then spread it with an offset spatula. Bake for 12 minutes in the preheated oven. The edges of the bottom crust will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!
Cranberry Filling Mixture
- In a large bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla. Mix well, then spread the cranberry mixture in an even layer over the baked crust.
Assemble and Bake
- Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
- Bake for about 35-40 minutes until the crust is golden brown. If it’s browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the pan on a wire rack to cool completely before glazing.
Add the Glaze
- In a small bowl, mix together the powdered sugar and the zest and juice of one orange. If needed, add additional orange juice 1 teaspoon at a time until the glaze is of a consistency where it can be drizzled.
- Using a spoon, evenly distribute the glaze over the top of the bars. Lift your bars out of the pan by the parchment and slice with a sharp knife. Enjoy!
FAQs
How do I know when my bars are done?
Look for a golden brown crust and a bubbly filling. The pictures in this post may appear as if the bars have not been completely baked, but I assure you they are! This underdone appearance is the result of a more chewy texture, similar to a sugar cookie bar.
How do I store Cranberry Pie Bars?
Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.
Can I freeze these Cranberry Bars?
Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.
Can I omit the glaze?
Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!
More Cranberry Recipes You’ll Love
Fellow cranberry lovers, you’ll want to try one of these recipes next time:
- Homemade Cranberry Sauce
- Cranberry Orange Blondies
- Cranberry Coffee Cake
- Cranberry Orange Pistachio Biscotti
- Cranberry Ginger Pistachio Sugar Cookies
Pie Bars To Make
Why not make pie bars instead of traditional pie all the time? I love how easy they are to make. Try my Pumpkin Pie Bars or my Apple Pie Bars too! Your guests will love them. And don’t forget to leave a recipe review for these Cranberry Pie Bars below!
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Cranberry Pie Bars
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter , room temperature. I use salted
- ½ cup shortening
- 1 ¾ cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
Cranberry Filling
- 2 ½ cups fresh or frozen cranberries If using frozen, you do not need to thaw them.
- ⅓ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla
Orange Glaze
- 1 cup powdered sugar
- 1 orange zested and juiced* See note.
Instructions
- Preheat oven to 350°F. Prepare a 9 x 13-inch baking pan by lining it with a piece of parchment that slightly overhangs the edges. This will allow you to lift the entire bar out of the pan and easily slice them.
- In a medium bowl, whisk together the 3 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
- In a large mixing bowl, cream the 1/2 cup butter and 1/2 cup shortening on high until smooth and well combined. Add the 1 3/4 cups sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
- Add the 3 eggs and 1 teaspoon vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
- Press the remaining dough into the prepared pan. I find it easiest to place dollops of dough around the parchment and then spread with an offset spatula. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.
Cranberry Filling
- In a large bowl, combine the 2 1/2 cups cranberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon orange zest, 1 tablespoon orange juice, and 1 teaspoon vanilla. Mix well and evenly distribute the filling over the baked crust.
- Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
- Bake for about 35-40 minutes until the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.
Orange Glaze
- In a small bowl, mix together the 1 cup powdered sugar. Add the zest and juice of the one orange. If needed, add additional orange juice 1 teaspoon at a time until glaze is of a consistency where it can be drizzled.
- Using a spoon, evenly distribute the glaze over the top of the bars. Lift bars out of the pan by the parchment and slice.
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