Cherry Slab Pie: A Classic Dessert for Every Occasion

Cherry pie has long been a staple in American baking, a timeless dessert that brings a perfect balance of tartness and sweetness. This Cherry Slab Pie takes everything you love about traditional cherry pie and transforms it into a large-scale dessert that’s ideal for potlucks, family gatherings, and celebrations. With a flaky, buttery crust and a luscious cherry filling flavored with almond extract, this dessert is both nostalgic and elevated.

Whether you’re a seasoned baker or new to making pies, this recipe delivers bold flavors, a stunning presentation, and a texture that melts in your mouth. If you’ve never tried making a slab pie before, this guide will take you through why it’s a fantastic alternative to traditional round pies and how to make sure yours turns out perfectly every time.

Why You’ll Love Cherry Slab Pie

1. Perfect for Large Gatherings

One of the biggest advantages of a slab pie is its size. Unlike a standard 9-inch round pie, which typically serves 6–8 people, this 13” x 19” slab pie can easily be cut into 48 servings. That makes it perfect for events like family reunions, holiday parties, or backyard barbecues where you need to feed a crowd without making multiple desserts.

2. Easier to Serve Than Traditional Pie

One of the biggest challenges with a round pie is serving clean slices. Slab pies eliminate that problem by baking in a rectangular pan that allows you to cut uniform squares, making it easier to serve. If you’ve ever struggled with a messy pie that doesn’t hold its shape, this is a fantastic alternative.

3. The Perfect Balance of Flavors

Cherry pie is a classic for a reason, but the addition of almond extract in both the filling and the glaze adds an extra layer of depth. The almond enhances the natural tartness of the cherries, giving the pie a slightly nutty undertone that pairs beautifully with the buttery crust. The result is a dessert that’s both comforting and refined.

4. A Buttery, Flaky Crust That Holds Up to the Filling

Slab pies require a stronger crust to support the filling, and this recipe delivers. The bottom crust is rolled out to fit a cookie sheet, providing a sturdy base that doesn’t become soggy. A lattice or full top crust ensures the filling stays in place while also allowing steam to escape, preventing a watery pie.

5. Works with Fresh, Frozen, or Canned Cherries

Fresh cherries are ideal when they’re in season, but frozen or canned cherries work just as well. The key is adjusting the sugar levels to balance the tartness of fresh cherries versus the sweetness of canned pie filling. Whether you pit fresh cherries in the summer or use store-bought options for a winter treat, this recipe is incredibly versatile.

Ingredients

Cherry Filling:

• 6 double-crust plain pastry pie crusts or homemade pie crust
• 12 cups fresh cherries, pitted, halved, and patted dry
• 1 ½ cups granulated sugar
• ½ cup unbleached all-purpose flour
• 1 tablespoon almond extract
• 1 tablespoon lemon juice
• 2 to 3 tablespoons unsalted butter
• ⅓ cup half-and-half or milk
• ½ cup granulated sugar (for sprinkling)

Almond Glaze:

• 1 ½ cups powdered sugar
• 1 teaspoon almond extract
• 2 tablespoons half-and-half or 1 tablespoon water

Directions

1. Prepare the Crust:
   • Grease a 13” x 19” cookie sheet with edges.
   • Roll out half of the pastry into a rectangle that fits and overlaps the cookie sheet.
   • Gently place the pastry into the greased pan.
   • Roll out the remaining pastry and cut into ½-inch strips for the lattice crust. Set aside.
2. Make the Cherry Filling:
   • In a large mixing bowl, combine cherries, sugar, flour, almond extract, and lemon juice.
   • Stir well and allow the mixture to sit while preparing the crust.
3. Assemble the Pie:
   • Spread the cherry mixture evenly over the prepared bottom crust.
   • Dot with butter pieces for added richness.
   • Arrange the lattice crust by layering pastry strips horizontally and vertically across the cherries.
   • Roll and flute the edges to seal.
   • Brush the top crust with half-and-half or milk, then sprinkle granulated sugar evenly over the surface.
4. Bake the Pie:
   • Preheat the oven to 400°F (200°C).
   • Bake for 10 minutes at 400°F, then reduce heat to 350°F (175°C) and continue baking for 1 hour 50 minutes, or until the cherry syrup thickens and bubbles up through the crust.
   • If the crust browns too quickly, tent the pie with foil to prevent over-browning.
5. Prepare the Almond Glaze:
   • In a small bowl, whisk together powdered sugar, almond extract, and half-and-half (or water) until smooth.
6. Finishing Touches:
   • Allow the pie to cool completely before drizzling with almond glaze.
   • Let the glaze set for 15 minutes before slicing and serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 179 kcal
• Carbohydrates: 29g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 2mg
• Sodium: 89mg
• Fiber: 1g
• Sugar: 17g
• Vitamin C: 3mg
• Calcium: 12mg
• Iron: 1mg

The Art of Making the Perfect Cherry Slab Pie

1. Choosing the Right Cherries

The type of cherries you use greatly affects the overall flavor of the pie. Here are some options to consider:

• Fresh Sweet Cherries (Bing or Rainier) – Naturally sweet, they require less added sugar in the filling.
• Fresh Tart Cherries (Montmorency or Morello) – These have a bold, tangy flavor and require more sugar to balance the acidity.
• Frozen Cherries – A convenient option when fresh cherries aren’t available, but make sure to thaw and drain them well before using.
• Canned Cherry Pie Filling – This is a time-saving option, but it’s often pre-sweetened and thickened, so adjust other ingredients accordingly.

2. The Key to a Flaky, Golden Crust

A pie is only as good as its crust, and making sure it stays buttery and flaky requires a few important steps:

• Use cold butter or shortening. Keeping the fat cold ensures the crust stays flaky rather than becoming tough.
• Don’t overwork the dough. Overmixing can develop the gluten, resulting in a dense, chewy texture instead of a light, tender crust.
• Chill the dough before rolling it out. This prevents shrinkage while baking and helps create a sturdier base for the filling.
• Brush the crust with half-and-half or milk. This gives the pie a beautifully golden, slightly crisp finish.
• Sprinkle sugar on top. This adds a hint of sweetness and a delicate crunch that complements the soft cherry filling.

3. Preventing a Soggy Bottom Crust

No one wants a soggy crust, and when making a slab pie, it’s even more crucial to get the texture right. Here’s how to ensure your bottom crust stays crisp:

• Pre-bake the crust (optional): If you’re worried about excess moisture, pre-baking the bottom crust for about 10 minutes can help create a barrier.
• Don’t let the cherries sit too long on the raw dough. Prepare your lattice crust before adding the filling so that the dough doesn’t become soft and wet.
• Bake long enough. The filling should bubble up thickly through the crust slits, which means the excess liquid has reduced and thickened properly.

Best Ways to Serve Cherry Slab Pie

1. Serve It Warm or Chilled

This pie is fantastic warm, at room temperature, or chilled. When served warm, the filling is gooey and pairs beautifully with ice cream. Chilling the pie allows the filling to set more firmly, making it easier to cut clean squares.

2. Pair It with Ice Cream or Whipped Cream

A simple scoop of vanilla bean ice cream or a dollop of fresh whipped cream enhances the flavors while adding a light contrast to the rich filling.

3. Make It Ahead of Time

Slab pie is a great make-ahead dessert since it holds up well over time. You can bake it a day before an event and refrigerate it overnight. Just allow it to come to room temperature before serving for the best flavor.

Frequently Asked Questions (FAQs)

1. Can I Make This Pie with Other Fruits?

Absolutely! This same method works beautifully with peaches, apples, or mixed berries. You may need to adjust the sugar and thickener (flour or cornstarch) based on the fruit’s natural moisture content.

2. What If I Don’t Have a Pastry Wheel for the Lattice Crust?

You can simply use a sharp knife to cut even strips of dough. If making a lattice feels too complicated, a solid top crust with a few slits for steam release works just as well.

3. How Do I Store Leftovers?

• At room temperature: Store for up to 2 days, covered loosely with foil.
• In the refrigerator: Keeps well for up to 5 days in an airtight container.
• In the freezer: Wrap individual squares and freeze for up to 3 months. Thaw at room temperature or reheat in the oven at 300°F for 10 minutes.

4. Can I Use Store-Bought Pie Crust?

Yes! If you’re short on time, pre-made refrigerated pie crusts work just fine. You’ll need about six individual crusts to fit a 13” x 19” sheet pan.

Final Thoughts: Why Cherry Slab Pie is Worth the Effort

If you love traditional cherry pie but need a version that’s easier to serve and makes enough for a crowd, Cherry Slab Pie is the answer. With its buttery, flaky crust, a filling that’s bursting with juicy cherries and almond flavor, and a crisp, golden lattice topping, this dessert is both stunning and delicious.

Whether it’s Fourth of July, Thanksgiving, or a simple Sunday gathering, this slab pie will leave everyone reaching for seconds. Once you try this recipe, it just might become your go-to dessert for years to come.

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