Description
Cherry slab pie is a vibrant and crowd-pleasing dessert featuring a buttery, flaky crust and a juicy, sweet-tart cherry filling. Perfect for gatherings, it’s easy to slice and serve, making it ideal for large groups.
Ingredients
Scale
- 3 3/4 cups all-purpose flour, plus more for rolling
- 3/4 cup plus 1 tbsp sugar, divided
- 2 3/4 tsp kosher salt, divided
- 1 1/2 cups unsalted butter, cold and cubed
- 9 cups sweet dark cherries, pitted
- 6 tbsp cornstarch
- Zest and juice of 2 lemons
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 7 drops Angostura bitters (optional)
- 1 large egg, beaten to blend
- 3 tbsp demerara sugar
Instructions
- In a large bowl, whisk together 3 3/4 cups flour, 1 tbsp sugar, and 2 1/4 tsp salt. Rub in the cold, cubed butter using your fingertips until you have large, flattened pieces. Stir in 3/4 cup ice water until a shaggy dough forms. Press into a rectangle, wrap, and chill for at least 2 hours or up to 3 days.
- Meanwhile, in a saucepan, rub lemon zest into 3/4 cup sugar until fragrant. Add cherries, cornstarch, and 1/2 tsp salt. Cook over medium heat until thickened and bubbling (about 4–5 minutes). Stir in lemon juice, vanilla, and optional almond extract and bitters. Cool completely.
- Preheat oven to 425°F (220°C). Roll out two-thirds of the dough into an 18×14-inch rectangle. Fit it into a 13×9-inch pan with some overhang. Roll out the remaining dough into a 13×9-inch top crust; cut decorative shapes if desired.
- Spread the cooled cherry filling evenly into the crust. Cover with the top crust or decorative cut-outs. Fold and crimp edges, brush with beaten egg, and sprinkle with demerara sugar.
- Place pan on a baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 350°F (175°C) and continue baking for 60–90 minutes until crust is deep golden brown and filling is bubbling. Tent with foil if browning too quickly. Cool at least 2 hours before serving.
Notes
- Use frozen cherries if fresh are unavailable; drain excess moisture after thawing.
- For a vegan option, substitute butter with vegan butter and use plant-based milk instead of egg wash.
- Chill dough thoroughly to ensure a flaky crust.
- Add other berries or spices like cinnamon for variation.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cherry slab pie, cherry pie for a crowd, summer dessert, fresh cherry pie, easy slab pie recipe