Cherry Slab Pie
A crowd‑pleasing cherry slab pie baked in a jelly‑roll sheet pan with a buttery crust, filled with sweet cherry pie filling, and topped with a golden crust.
- Prep Time: 45 minutes
- Cook Time: 55 minutes (30 min uncovered + 20–25 min covered)
- Total Time: Approximately 3 hours 40 minutes (including 2‑hour cooling)
- Yield: 18–24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups all‑purpose flour
- 2 tsp salt
- 1¼ cup shortening
- ½ cup cold butter, cubed
- 1 Tbsp vegetable oil
- ¾ cup milk
- 1 Tbsp lemon juice
- 3 (21 oz) cans cherry pie filling
- 2 Tbsp crust dust (1 Tbsp flour + 1 Tbsp sugar)
- 1 egg, beaten
- 1 Tbsp water
- sugar for sprinkling
Instructions
- Mix flour and salt in a large bowl; cut in shortening and butter until pea‑sized crumbs form.
- Stir in oil and milk‑lemon juice mixture to form a soft dough; divide into two portions; wrap and chill 30 min.
- Preheat oven to 400 °F; optionally preheat a baking stone on lower rack.
- Roll larger dough into ~13×18″ rectangle; fit into a 10×15″ jelly‑roll pan, allowing overhang.
- Sprinkle crust dust over bottom crust to absorb juices.
- Pour cherry pie filling evenly over crust.
- Roll second dough into rectangle and place over filling; fold and crimp edges to seal; cut vents in top.
- Brush top with egg wash and sprinkle sugar.
- Bake 30 min, then tent loosely with foil and bake another 20–25 min until crust is golden and filling bubbles.
- Cool at least 2 hours before slicing into 18–24 squares.
Notes
- Feeds 18–24 slices; keeps covered at room temperature for up to 3 days.
- Crust dust (flour + sugar) helps prevent soggy crust.
- Baking low in oven and using a baking stone improves bottom crust.
- Covering with foil in the final bake prevents top over‑browning.
Nutrition
- Serving Size: 1 slice (about 1/24th)
- Calories: 250
Keywords: cherry slab pie, sheet‑pan pie, crowd dessert, easy cherry pie
Find it online: https://recipesfoodeasy.com/cherry-slab-pie/
