Fresh Cherry Slab Pie- enjoy summer time cherries in this delicious pie that everyone will love. Making a pie can be intimating but this is easy peasy!
Fresh summer cherries make the best desserts! You’ll love this delicious slab pie.
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I was on a baking a cooking spree yesterday and I loved it!
We has breakfast for dinner so I made blueberry buttermilk pancakes. I also made chocolate buttermilk muffins with the last bit of buttermilk I had left. Then I made this slab pie. I love getting my hands dirty in the kitchen, even if it means I have loads of dishes afterwards!
My hands were tinted with a lovely shade of pink from working with these fresh cherries. Pitting them is easy, but sometimes, messy work. Worth it, because this pie is wonderful!
Delicious Fresh Cherry Slab Pie
A slab pie is a great dessert to make when you are making dessert for a crowd. Pie is great but it can be intimidated and hard to cut and serve. But a slab pie solves all fo that!
This Fresh Cherry Slab Pie is easy to make- make the crust, make the filling, then assemble, then bake. Homemade crust might sound intimidating but it’s really eat and takes only a few minutes. The filling is just 4 ingredients. And the assembly takes
What I love most- beside the great flavor- is how easy it is to cut and serve. Top your slice with a scoop of ice cream- perfect!
Start the slab pie by making the crust. This needs to chill so it’s best to do this first so you can then pit the cherries while it chills.
Cut both the butter and shortening into very small pieces and add to a large food processor. Then add in the flour, sugar, and salt. Pulse to combine.
Don’t worry if you don’t have a food processor, you can still make this crust. You can use a pastry blender or your hands. If you use your hands you will have to work quickly so the heat from your hands does not melt the butter.
When the dough is crumbly, add in the water and continue to pulse until the dough is moist and pulls away from the side of the bowl and starts to form a ball.
On a well floured surface, work the dough together and form a rectangle. Cut the dough 60/40 then let chill.
You can use frozen cherries, but I think that you’ll love using fresh, ripe cherries. Peak summertime freshness!
Pit the cherries with a pitter. Make sure you get them all so you don’t bite into one in the pie- that’s no fun!
Weight the cherries after pitting them. You’ll need to purchase more than 2 pounds of cherries as the amount you need, after pitting, is 2 pounds.
Coat the cherries with the con starch, sugar, and vanilla extract. That’s all- so easy!
Roll out the bottom portion of the dough to form a large rectangle- 11 inches by 16 inches. Use the jelly roll pan as a reference to chance to make sure it is large enough.
Lay the dough in the bottom of the pan and then top with the cherries. Roll out the top crust, lay that on top to cherries, then pinch the edges to seal.
Slice the top of the cake for venting. Brush milk on the top then generously sprinkle with sugar.
Bake for 60 minutes in a 350F oven. The crust will be golden brown and crisp when done. Let cool prior to cutting and serving.
Serve this delicious Fresh Cherry Slab Pie with a big scoop of ice cream or homemade whipped cream. Every bite will be delightful!
What are the ingredients?
For the Crust
- 1 Cup Butter
- 1/2 Cup Vegetable Shortening
- 4 Cups flour
- 3 Tablespoons Sugar
- 1 teaspoon salt
- 2/3 Cup ice water
For the Filling
- 2 pounds fresh pitted cherries
- 1/3 Cup corn starch
- 1/3 Cup sugar
- 2 teaspoons vanilla extract
To finish the pie
- 2 Tablespoons milk
- sugar for sprinkling
How big is the slab pie?
The pie is 10 x 15 inches. It produces 12 generous sized pieces.
To make the pie, you need a 10 x 15 inch jelly roll pan. A jelly roll pan is like a cookie sheet pan, but with a lip all the way around. Traditionally, it is used for making a jelly roll, hence the name.
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Fresh Cherry Slab Pie
Fresh Cherry Slab Pie- enjoy summer time cherries in this delicious pie that everyone will love. Making a pie can be intimating but this is easy peasy!
Ingredients
For the Crust
- 1 Cup Butter
- 1/2 Cup Vegetable Shortening
- 4 Cups flour
- 3 Tablespoons Sugar
- 1 teaspoon salt
- 2/3 Cup ice water
For the Filling
- 2 pounds fresh pitted cherries
- 1/3 Cup corn starch
- 1/3 Cup sugar
- 2 teaspoons vanilla extract
To finish the pie
- 2 Tablespoons milk
- sugar for sprinkling
Instructions
- Begin by preparing the pie crust. In the bowl of a food processor, pulse together the butter, shortening, flour, sugar and salt until crumbly. Stream in the water and continue to pulse until the dough starts to come together. Quickly work the dough together on a wall floured surface to form a rectangle that is about 8" x 10". Slice that in 2 portions- 60% and 40% of the dough (The larger portion is for the bottom crust) Place in the refrigerator for at least 30 minutes.
- While the pie crust is chilling, prepare the filling. Pit the cherries, then weigh them- the amount needed is 2 pounds.
- In a large bowl, mix together the cherries, corn starch, vanilla extract to coat the cherries well.
- Preheat the oven to 375F when ready to bake the pie.
- Roll out the bottom portion of the dough to be 11" x 16". Then lay out on the 10" x 15" jelly roll pan.
- Evenly spread the cherries out on the bottom crust.
- Roll out the top piece of dough to be 10" x 15" Place on to of the cherries and pinch the crusts closed. Cut slits along the top. Then brush the milk on the crust, sprinkle the top is a generous dusting of sugar.
- Bake for 60 minutes, or until the crust is crisp and golden brown. Then let cool for at least 20 minutes prior to serving.
Notes
You can use frozen cherries if you don't have fresh cherries available. Thaw the cherries and discard any excess liquid before coating with the corn starch and sugar.
You can prepare the dough up to a few days in advance, then use when ready to bake. However, if you are limited on time you can chill the dough for just 15 minutes in the freezer.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 46mgSodium: 301mgCarbohydrates: 56gFiber: 3gSugar: 19gProtein: 5g
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