Cherry Slab Pie

A delightful and homey dessert, this cherry slab pie brings all the bold, juicy flavors of cherries in a generously sized bar-style format. With its buttery crust and vibrant filling, it’s perfect for feeding a gathering or enjoying for days after.

Why You’ll Love This Recipe

• Offers a beautiful presentation for family gatherings or potlucks.

• Bursts with orchard-fresh cherry flavor and has a satisfying buttery crust.

• Easy to slice and serve—no fiddling with individual pies or plates.

• Keeps well, making it great for make‑ahead dessert plans.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pie crust dough for a two‑piece slab crust (enough to line and top a 9×13‑inch pan)

• Fresh or frozen cherries (pitted)

• Granulated sugar

• Cornstarch (to thicken the juice)

• Lemon juice (fresh)

• Salt

• Unsalted butter, cut into small pieces

• Egg wash (egg beaten with a little water or milk)

• Optional: almond extract or vanilla extract for subtle flavor

Directions

1. Preheat the oven to 375 °F (190 °C).

2. Line a 9×13‑inch baking pan with one portion of crust dough, pressing into corners.

3. In a bowl, combine pitted cherries with sugar, cornstarch, lemon juice, and a pinch of salt. Stir until cherries are well coated.

4. Pour the cherry mixture into the prepared crust, spreading it evenly. Dot the surface with small pieces of butter.

5. Roll out the second portion of crust dough into a large rectangle and place it over the filling. Trim excess and crimp edges to seal. Vent the top crust with slits. Brush with egg wash.

6. Bake until the crust is golden and the filling bubbles through vents, about 45 to 55 minutes. If the crust browns too quickly, cover the edges with foil.

7. Allow to cool in the pan on a wire rack until the filling sets—approximately 2 hours—before slicing into bars.

Servings and timing

This recipe yields approximately 12 to 16 bar‑style servings, depending on slice size.

• Prep time: about 30 minutes

• Bake time: 45–55 minutes

• Cooling time: about 2 hours
  Total time: around 3½ hours from start to finish

Variations

• Almond‑Cherry: Add ¼ teaspoon almond extract and sprinkle sliced almonds on top before baking.

• Mixed Berry: Substitute half the cherries with berries (such as raspberries or blueberries). Adjust sugar to taste.

• Gluten‑Free: Use a gluten‑free pie crust and substitute tapioca starch for cornstarch.

• Lattice Top: Instead of a full top crust, create a lattice for a decorative finish.

• Less Sweet: Reduce sugar slightly if using particularly sweet cherries.

Storage / Reheating

• Room temperature: Once fully cooled, cover loosely with foil or plastic wrap; it will keep for 1–2 days.

• Refrigerator: Store in an airtight container or covered; will stay fresh for up to 5 days.

• Freezing: Wrap cooled, uncut bars or the whole slab tightly with plastic wrap and foil. Freeze for up to 3 months.

• Reheating: Rewarm individual bars in a 350 °F (175 °C) oven for about 10–15 minutes (covered loosely) or microwave briefly per slice until warm.

FAQs

What type of cherries work best for slab pie?

Tart cherries (such as Morello or Montmorency) hold their shape and offer balanced sweetness with sugar. Sweet cherries can also work well if you reduce sugar slightly.

Can I use frozen cherries?

Yes, frozen cherries are fine—just don’t thaw them completely before mixing, to prevent excess juice. Increase thickening if needed.

How do I prevent a soggy bottom crust?

Blind-bake the bottom crust for 8–10 minutes before adding filling, or sprinkle a thin layer of dry breadcrumbs or ground nuts to absorb moisture.

Can I make this ahead of time?

Absolutely. The pie can be assembled and refrigerated for a few hours before baking. You can also bake it a day ahead and reheat before serving.

Do I need to peel the cherries?

No, cherry skins are thin and fully edible. Leaving them on adds visual appeal and nutritional value.

How can I tell when it’s done?

The crust should be golden brown, and cherry juices should be bubbling through the vents in the top crust.

Can I cut the pie while still warm?

Let it rest until it’s fully cooled (about 2 hours) so the filling sets; otherwise slices may run.

Is there a vegan option?

Yes—use vegan butter or coconut oil, and substitute egg wash with nondairy milk or aquafaba (chickpea brine).

Can I use a glass vs metal pan?

Both work. Glass may require a few extra minutes of baking time. Monitor doneness and adjust accordingly.

What’s the best way to serve it?

Serve at room temperature or slightly warm. Optional: top with vanilla ice cream or whipped cream for extra indulgence.

Conclusion

This cherry slab pie blends nostalgic fruit flavors with a buttery crust in a simple, generously portioned format. Whether you’re serving a crowd or planning sweet snacks for days ahead, it’s reliable, delightful, and endlessly adaptable. Let it cool completely, slice into bars, and enjoy every cherry‑filled bite

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