Cherry Slab Pie | The Recipe Critic

Cherry Slab Pie is an American classic made to serve a crowd! This recipe uses a tender, flaky crust that surrounds sweet, juicy cherry pie filling. It tastes incredibly delicious and is the perfect dessert for any time of year. 

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

1. Prep: Preheat the oven to 375°F. Lightly spray a 10x15x1-inch jelly roll pan and set aside. In a large bowl, whisk together the flour and salt, then cut in the shortening with a pastry cutter until the mixture resembles peas.
2. Add Water: Add ten tablespoons of the cold water and toss together with a fork. Add one tablespoon of additional water at a time until the flour mixture has been moistened and can be pressed into a large ball of dough.

Slab

3. Roll the Dough: Separate the dough into two balls, one slightly bigger than the other. Wrap the smaller ball in plastic wrap and store it in the fridge. Roll out the larger dough ball on a lightly floured surface until you have a large rectangle slightly larger than 12×17 inches and thinner than ¼-inch thick.
4. Transfer Crust to Pan: Gently roll the sheet of pie crust up onto the rolling pin to transfer it to the prepared jelly roll pan. Unroll the crust onto the pan and carefully press it evenly into the pan.
5. Add the Filling: Add the cherry pie filling to the crust, spreading it to fill the entire pan.
6. Roll and Add the Top Dough: Roll the remaining dough into a 10×15-inch rectangle and top the pie. Fold over the edge of the bottom crust and crimp or pinch the edges as desired, trimming any excess dough.
7. Bake: Cut several slits in the top crust to vent the pie. Beat an egg in a small bowl, then brush it over the crust and sprinkle lightly with sugar. Bake on a lower rack for 45-55 minutes until golden brown and bubbly. Let cool for at least 20 minutes before serving, or cool completely and refrigerate until serving.

More Delicious Fruit Pie Recipes

Fruit pies are the perfect dessert for just about any occasion. Whether it’s the holiday season, a potluck, or a family get-together, there are a variety of options! Here are a few of my favs and be sure to check out all of my pie recipes!