Ingredients For Cherry Pie Slab Recipe
Can you believe you only need seven simple ingredients to make this gorgeous and yummy cherry slab pie recipe? You probably have everything but the cherry pie filling! All of the exact ingredient measurements are listed at the bottom of the post on the recipe card.
Flour: The base for the crust. Use all-purpose flour for maximum tenderness. Salt: Adds flavor to the crust. Shortening: This is what will give your crust the best flaky texture. Cold Water: It’s crucial that the water is cold so your crust is nice and flaky. Add it slowly until the dough forms, and don’t over-mix. Cherry Pie Filling: Use canned cherry pie filling for convenience that tastes delicious and fruity. Egg: Beat one large egg for the egg wash before baking. This will give your slab pie a pretty golden crust. Sugar: Add a topping of granulated sugar or turbinado sugar before baking.
How to Make a Cherry Slab Pie
If you love my caramel apple slab pie, you will enjoy this cherry version. Like the Apple version, this comes together quickly by following the step-by-step instructions. Don’t be intimidated by the number of steps, they’re straightforward, and before you know it, you’ll have a crowd-pleasing dessert!
Dough
Slab
Dough: I recommend using homemade dough for this slab pie. Refrigerated pie crusts come in circles, requiring extensive handling to seal them into a large enough crust. If you prefer refrigerated dough, you’ll need enough for five to six 9-inch pies to easily create the two large rectangle crusts needed for this recipe. Rolling the Dough: Dust the rolling surface and the dough lightly with more flour as needed while rolling it out to keep it from sticking to the rolling pin or the surface. Patching Holes: When working with a large sheet of pie crust, if the dough tears, don’t start over, as that will overwork it. Instead, trim an edge or use a scrap to patch the hole. Dampen the torn edges and the patch, then press and pinch them together. Lightly dust with flour to prevent sticking as you continue rolling out the crust. Pie Filling: I used cherry pie filling with extra cherries, but any canned cherry filling works. For a more stuffed pie, consider adding another ½ can of filling, but a full third can of filling might be too much—feel free to experiment! Don’t underbake this pie! Pies are often served with only lightly golden crusts, leading to an underdone, gummy texture. The crust should be a deep golden brown all over. If there are no leaks, it should slide easily in the pan, indicating that the bottom crust is fully crisped and not sticking due to undercooking. Serve: Serve this cherry slab pie with vanilla ice cream or whipped cream!
In the Freezer: You can freeze cherry slab pie two different ways:
- Fully Baked: Bake the slab pie as directed. Let it cool completely before carefully wrapping it in a few layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze it for up to 3 months and thaw it overnight in the refrigerator. 2) Not Baked: Prepare the slab pie through step 7. Carefully wrap the pie in a few layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze it for up to 3 months. Bake directly from frozen at 375 degrees Fahrenheit for 60-70 minutes, or let it thaw overnight in the refrigerator before baking as directed in the recipe card. Regardless, vent the pie and top it with the egg wash and sugar before baking.
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