Cherry Slab Pie
Cherry slab pie is a sweet, tangy, and flaky dessert that’s easy to make, feeds a crowd, and freezes beautifully—perfect for any occasion!
Servings: 12
Equipment
- Jelly Roll Pan 9 x 13-Inch
- Pastry Brush or Pizza Wheel
Ingredients
For the Crust:
- 2 Packages pie crusts usually 2 crusts per 14.1-Ounce package. You need 4 crusts total.
For the Filling:
- 2 Cans cherry pie filling 21-Ounce cans
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
For the Egg Wash:
- 1 egg large
- 1 Tablespoon water
Optional Topping:
- 1 Tablespoon coarse sugar optional
Instructions
- Preheat the oven to 375°F.
- Lay 2 of the pie crusts directly over the top of one another. Roll out one of the pie crusts until you have an 11 x 15-inch rectangle and fit it into the bottom of a 9 x 13-inch jelly roll pan. Make sure the pan has a raised rim on all 4 sides.
- Press the dough gently into the corners and up the sides of the pan. Trim any excess dough hanging over the edges.
- In a medium bowl, mix the cherry pie filling with the lemon zest and lemon juice. Stir until combined.
- Pour the cherry mixture into the prepared pie crust.
- Roll out the third pie crust and cut it into strips to create a lattice pattern over the cherry filling or cover the entire pie and cut a few slits in the dough for ventilation.
- Pinch the edges to join the top and bottom crusts together.
- To make the egg wash, beat together the egg and water until combined.
- Brush the top crust with the beaten egg mixture and sprinkle with coarse sugar, if desired.
- Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool completely before slicing and serving.
Notes
Use the right pan: Choose a large jelly roll pan with a lip around all the edges to contain the pie. I used a 9 x 13-inch pan.
Rolling out the dough: Roll it out on a lightly floured work surface, otherwise it might stick and tear.
Check for doneness: When the top crust is golden brown and the filling is bubbling, the pie is done. Mine took 50 minutes.
Let it cool completely: This helps set the filling. You can either serve it at room temperature or chilled, or even warm slices back up in the oven.
Rolling out the dough: Roll it out on a lightly floured work surface, otherwise it might stick and tear.
Check for doneness: When the top crust is golden brown and the filling is bubbling, the pie is done. Mine took 50 minutes.
Let it cool completely: This helps set the filling. You can either serve it at room temperature or chilled, or even warm slices back up in the oven.
Nutrition
Calories: 454kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 323mg | Potassium: 182mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
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