Delightful Cherry Slab Pie: A Perfect Sweet Treat for Any Occasion

Savor the delightful essence of Cherry Slab Pie, a classic dessert that captivates the senses with its buttery and flaky crust embracing a luscious cherry filling. Perfect for sharing with a crowd or relishing as a sweet indulgence, this pie promises to satisfy your cravings with its blend of sweet and tart flavors.

How to Make Fruit Pizza:

While different from a fruit pizza, preparing Cherry Slab Pie involves a process akin to artfully layering and arranging cherries and crust, reminiscent of the creativity involved in crafting a fruity dessert on a different canvas.

History and Origins of the Recipe:

The origins of the Cherry Slab Pie hark back to traditional American pie-making. Cherries have been a beloved fruit for pie fillings across generations, offering a balance of tartness and sweetness, making it a staple in American baking and dessert traditions.

Tools Needed and Cooking Details:

To embark on creating this delectable Cherry Slab Pie, gather these essential tools: a large mixing bowl, a pastry cutter, a rolling pin, and a 9×13-inch baking dish. The recipe serves approximately 10-12 people and requires about 1.5 to 2 hours for preparation and baking.

Ingredients and Their Possible Replacements:

Precise measurements for Cherry Slab Pie:

For the crust:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter, cold and cubed
  • 8-10 tablespoons ice water

For the filling:

  • 6 cups fresh or frozen cherries, pitted
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract

For the topping:

  • 1 egg, beaten
  • 2 tablespoons granulated sugar

Potential ingredient substitutions:

  • Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
  • Use half vegetable shortening and half butter for a variation in the crust’s texture.
  • Substitute almond extract with vanilla extract for a different flavor profile in the filling.
  • Try lime juice as an alternative to lemon juice for a slightly varied citrus note.


  1. Prepare the Crust: Mix all-purpose flour and salt in a large bowl. Cut cold, cubed butter into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Refrigerate divided dough portions for at least an hour.
  2. Create the Filling: Combine pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract in a mixing bowl. Toss gently to coat the cherries.
  3. Assembly and Baking: Preheat the oven, grease a 9×13-inch baking dish, and roll out the dough to fit the bottom and sides of the dish. Add cherry filling, cover with the second rolled dough, trim excess, and seal edges. Cut slits, brush with beaten egg, sprinkle sugar, and bake until golden brown.

Top 4 Mistakes and How to Avoid Them:

1. Overhandling the Dough: Avoid overworking the dough as it may result in a tough crust. Handle it gently and avoid excessive rolling for a flakier outcome.

2. Using Excess Flour While Rolling: Too much flour when rolling out the dough may toughen it. Use just enough to prevent sticking.

3. Adding Soggy Filling: Ensure the cherry filling is well-drained to prevent excess liquid in the pie, which can make the crust soggy.

4. Baking at the Wrong Temperature: Ensure the oven is properly preheated to 375°F to achieve a golden-brown crust without undercooking or burning.

FAQ for 5 Questions about this:

Q1: Can I use frozen cherries for this pie?
A1: Yes, frozen cherries can be used, but ensure they’re thawed and well-drained before using in the pie.

Q2: Can I use a different extract for the filling?
A2: Yes, vanilla or even a touch of rum extract can be used as a substitute for the almond extract.

Q3: How do I store leftovers of this pie?
A3: Store any remaining pie covered in the refrigerator for up to 3-4 days to maintain its freshness.

Q4: Can I use canned cherries for this pie?
A4: Canned cherries can be used, but ensure they’re drained well to avoid excess liquid in the filling.

Q5: How can I prevent a soggy bottom crust?
A5: Blind bake the bottom crust for a few minutes before adding the cherry filling to help prevent a soggy bottom.

Enjoy the delightfully balanced flavors of Cherry Slab Pie, relishing the blend of buttery, flaky crust and the sweet-tart cherry filling. Whether shared with friends or enjoyed as a personal treat, this pie promises a delectable dessert experience for any occasion.

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