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Cherry Slab Pie Recipe

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4.1 from 70 reviews

This Cherry Slab Pie is a delightful and easy-to-make dessert featuring a buttery flaky crust layered with sweet, cinnamon-spiced cherry pie filling. Baked to a golden perfection in a sheet pan, its lattice crust adds a charming rustic touch. Perfect for gatherings or a comforting treat, this pie offers classic cherry flavor with a balanced sweetness and crisp texture.

Ingredients

Crust

  • ⅔ cup Sugar
  • 1 Egg
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Salt
  • 3¾ cups Flour
  • Butter (amount not specified in the original, estimated 1 cup or 2 sticks)

Filling

  • 42 ounces Cherry Pie Filling (2 cans of 21 ounces each)
  • 2 tablespoons Sugar
  • ½ teaspoon Cinnamon

Instructions

  1. Make the dough: In a large mixing bowl, beat the butter and sugar together until light and fluffy, ensuring a smooth consistency. Add the egg and vanilla extract, and continue to beat until fully combined. Incorporate the salt and flour, mixing until the dough forms a cohesive ball. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill and firm up.
  2. Prepare the oven and dough: Preheat the oven to 375°F. On a lightly floured surface, roll out approximately two-thirds of the dough into a rectangle measuring about 11 by 15 inches, sized to fit a 9×13-inch sheet pan with raised edges. Carefully line the pan with this dough, allowing excess to hang over the edges for securing later.
  3. Add the filling: Spoon the cherry pie filling evenly over the prepared dough base, spreading gently to create a uniform layer.
  4. Create the lattice top: Roll out the remaining one-third of the dough into a rectangle. Cut it into even 1-inch wide strips. Arrange these strips diagonally over the cherry filling in a crisscross lattice pattern. Press the ends of the strips into the edges of the base dough and trim any excess dough hanging over the sides.
  5. Finish and bake: In a small dish, combine the sugar and cinnamon and sprinkle this mixture evenly over the lattice crust to add sweetness and a hint of spice. Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the top crust turns golden brown.
  6. Cool and serve: Remove the pie from the oven and allow it to cool completely in the pan. Once cooled, slice into squares and serve.

Notes

  • Use cold butter for the crust to help achieve a flaky texture.
  • If cherry pie filling is unavailable, you can substitute with fresh or frozen cherries cooked down with sugar and cornstarch.
  • Rolling the dough evenly helps the pie bake uniformly.
  • Allow the pie to cool fully before slicing to prevent the filling from spilling out.
  • This pie can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.

Find it online: https://deliciousyum.com/cherry-slab-pie-recipe/