Description

This Cherry Slab Pie is the perfect dessert for feeding a crowd! With a flaky, buttery crust, a sweet-tart cherry filling, and a touch of almond extract, this pie is bursting with flavor in every bite. Whether you’re making it for a holiday gathering, backyard barbecue, or potluck, it’s a guaranteed showstopper. The lattice crust adds a classic touch, and the almond glaze drizzled on top takes it to the next level. Serve it warm with a scoop of vanilla ice cream, and watch it disappear!

Ingredients

Scale

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

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Instructions

Prepare the crust by greasing a 13” x 19” cookie sheet. Roll out half of the pastry dough to fit the sheet, leaving some overhang.
Make the filling by mixing the cherries, granulated sugar, flour, almond extract, and lemon juice in a large bowl. Let sit while preparing the lattice crust.
Assemble the pie by spreading the cherry mixture evenly onto the bottom crust. Dot the top with small pieces of butter.
Create the lattice crust by cutting the remaining pastry into ½-inch strips and arranging them over the filling in a crisscross pattern. Roll and flute the edges to seal.
Brush the top crust with half-and-half or milk and sprinkle with granulated sugar.
Bake at 400°F (200°C) for 10 minutes, then reduce the heat to 350°F (175°C) and continue baking for 1 hour and 50 minutes. The pie is done when the cherry filling bubbles up thickly through the crust.
Let the pie cool completely before adding the almond glaze.
Drizzle the glaze over the cooled pie and allow it to set for 15 minutes before slicing.

Notes

Do not pour the cherry filling onto the crust until the lattice top is ready to avoid a soggy bottom.
The pie is fully baked when the cherry syrup thickens and bubbles through the top crust.
If the top crust is browning too quickly, tent it with foil to prevent burning.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
This pie can be frozen in individual squares for up to 3 months.

Prep Time: 1 hour
Cook Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: American