Cherry Slab Pie

Juicy cherries and tangy lemon top layers of pastry dough for a sweet, tangy and utterly delicious dessert that’s lattice-topped for a perfect presentation. 

Also try cherry pie cookies, cherry cheesecake icebox cake, double chocolate cherry brownies, and cherry lush.

Why You’ll Love It           

Simple to make: The recipe is straightforward to follow, even for newbie home bakers.
Less mess: Baking in a jelly roll pan cuts down on some of the mess made with traditional pies.
Perfect for a crowd: This cherry pie is ideal if you’re feeding a crowd and the large proportion of pastry to cherry filling keeps the costs down too.
Delicious flavors: Cherries and lemon are a wonderful flavor pairing.
Simple to transport: If you’re baking a dessert for a picnic, party or potluck, slab pie is a handy option because you just need to wrap the whole thing in foil and bring it along; it’s sturdy enough to transport.

Cherry Slab Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Store-bought pie crusts: A handy shortcut ingredient.
Cherry pie filling: For a sweet and fruity filling.
Lemon juice and zest: For tartness and brightness.
Egg: Combines with water to make the egg wash.
Coarse sugar: Adds a decorative crunch to your cherry slab pie.

How to Make Slab Pie with Cherry Pie Filling

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the filling: Mix the cherry pie filling with lemon juice and lemon zest in a medium bowl.
Assemble the slab pie: Stack 3 of the pie crusts directly on top of each other and roll out into a large rectangle on a lightly floured surface. Place the crust into the bottom of a large jelly roll pan or rimmed baking sheet, and press the dough into the corners and sides of the dish. Pour cherry mixture into the crust.
Add the top crust: Roll out the remaining piece of pie dough and cut into strips for a lattice pattern. Add it on top of the pie, and pinch edges together.
Bake the pie: Brush with egg wash and add coarse sugar if liked, and bake in a preheated oven until the crust is golden brown and the filling is bubbly. Let it cool before slicing and serving.

Substitutions and Variations

Store-bought pie crusts: Make your own pie crust instead for a more buttery, flaky texture.
Cherry pie filling: Swap in homemade cherry filling using fresh or frozen cherries cooked down with sugar and cornstarch.
Lemon juice: Lime juice provides a similar bright tartness.
Lemon zest: Orange zest can be used for a slightly sweeter citrus note.
Almond extract: Almond tastes good with cherries so you might like to add a few drops.
Egg: A mixture of milk or heavy cream can be used to brush the crust instead of an egg wash.
Coarse sugar: Regular granulated sugar or turbinado sugar works just as well for a decorative crunch.
Sour cherries: Use sour cherries to make a sour cherry slab pie, either adding more sugar to sweeten or enjoying the tart flavor if you prefer that.

Serving Suggestions

Appetizers: Begin your meal with tomato burrata bites or cowboy sliders.
Main dishes: Serve pasta al forno or slow cooker brisket with a charred zucchini salad.
Desserts: Strawberry cherry slab pie with vanilla ice cream or whipped cream makes a delicious dessert.

How to Store Sheet Pan Cherry Pie

Store: Store any leftover cherry slab pie in an airtight container or covered with plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, or place individual slices in freezer-safe containers. It will keep in the freezer for up to 3 months.
Thaw: When ready to enjoy, thaw overnight in the refrigerator.
Reheat: If you want it warm, reheat in a 350°F oven for 10 to 15 minutes.