There’s nothing quite like the nostalgic aroma of freshly baked cherry slab pie wafting through the kitchen. This delightful dessert combines the sweet-tartness of ripe cherries with a buttery, flaky crust that makes every bite irresistible. Whether you’re hosting a family gathering or simply indulging in a cozy treat, this cherry slab Pie Recipe is sure to impress even the most discerning taste buds.
Growing up, this pie was a staple at our family reunions. I remember my grandmother meticulously rolling out the dough on Sunday mornings, her kitchen filled with the chatter of family and the promise of a delicious dessert. Each slice was like a slice of home, bringing our family together through its comforting, familiar flavors. Now sharing this recipe has become a tradition of my own, connecting past generations with the present one pie at a time.
Why You’ll Love This Recipe
This cherry Slab Pie is not only delicious but incredibly practical. It stands out for its perfect balance of flavors—the tart cherries, sweet sugar, and hint of almond extract create a harmonious symphony. It’s baked as a slab, making it ideal for serving a crowd efficiently. Plus, its rustic appearance is part of its charm, ensuring less stress about presentation and more focus on enjoying the moment.
Ingredients Notes
For the best results, seek out fresh, plump cherries from your local farmers market or grocery store. If fresh cherries are not in season, frozen cherries are a great substitute, just be sure to thaw and drain them before use. The buttery crust is made using all-purpose flour, sugar, and unsalted butter, which can be substituted with a vegan butter option if dietary adjustments are needed. A touch of almond extract elevates the natural cherry flavor without overpowering it.
Recipe Steps
Step 1
Begin by preheating your oven to 375°F (190°C). Roll out the prepared dough on a lightly floured surface into a rectangular shape and fit it into a 15×10-inch Baking Pan.
Step 2
In a large bowl, combine cherries, sugar, cornstarch, and almond extract. Stir until the cherries are well coated. Pour the cherry mixture evenly over the crust in the Baking Pan.
Step 3
Roll out the second piece of dough and place it over the cherry filling, sealing the edges by pinching them together or using a fork to crimp them.
Step 4
Cut small slits into the top crust to allow steam to escape. Brush the crust with a bit of milk or egg wash for a golden finish.
Step 5
Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Let cool before slicing into squares for serving.
Storage Options
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to keep it fresh for a week. The pie can also be frozen for up to 3 months—wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw overnight in the fridge and warm it in the oven at 350°F (175°C) until heated through.
Variations & Substitutions
For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend. To add a tropical twist, mix in a handful of shredded coconut with the cherry filling. For those who prefer a nut-free recipe, the almond extract can be replaced with vanilla extract without compromising the delicious flavor.
Serving Suggestions
This cherry slab pie is perfect as the star dessert at picnics, potlucks, or holiday gatherings. Serve it with a scoop of vanilla Ice Cream or a dollop of whipped cream for an exquisite indulgence. It’s equally delightful served slightly warm from the oven or at room temperature.
Frequently Asked Questions
Can I use canned cherries for this recipe? Yes, canned cherries can be used, but make sure to drain them well to avoid excess moisture. Adjust the sugar level according to the sweetness of the canned cherries to maintain the flavor balance.
How do I prevent my crust from getting soggy? To prevent a soggy crust, ensure your cherries are well-drained, especially if you’re using frozen or canned cherries. You can also sprinkle a thin layer of breadcrumbs or crushed cornflakes on the dough before adding the filling to absorb any excess moisture.
What other fruits can I use in place of cherries? This recipe is versatile enough to accommodate a variety of fruits. Try using a mix of berries or stone fruits like peaches or plums for a refreshing change. Keep in mind that different fruits might alter the sweetness, so taste-adjust as needed.
Cherry Slab Pie
Ingredients
Main Ingredients
- 4 cups cherries pitted and halved
- 1.5 cups granulated sugar
- 0.5 cups cornstarch
- 2 tablespoons lemon juice freshly squeezed
- 2 packages refrigerated pie crusts 14-ounce each
- 1 tablespoon milk for brushing
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, mix cherries, sugar, cornstarch, and lemon juice until combined.
- Roll out the pie crusts and fit them into the baking sheet, pressing the edges together. Pour the cherry mixture into the crust.
- Cover with additional pie crust, sealing the edges. Brush with milk and cut vents in the top.
- Bake for 40-45 minutes, or until golden brown. Let cool before slicing.
