Note: I was sent Northwest Cherries in order to write this post and recipe for Cherry Slab Pie. All opinions are mine alone.
When it comes to summer get togethers, there tend to be plenty of mouths to feed. So I’m a big fan of crowd recipes that feed multiple people, or allow you to make ahead and portion out as you like!
With cherries in season, there is no better time to make a simple Cherry Slab Pie. Slab pie is just pie made in a sheet pan with sides, which is a great option for making dessert for a bunch of people. It’s a bit more rustic, so you don’t really have to worry about perfecting your pie crust skills (it will still taste awesome!)
Ingredients:
Cherry Slab pie (serves 12):
- 8 cups fresh cherries, destemmed and pitted
- 1/2 cup granulated sugar
- the juice and zest of 1 large lemon
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 store bought refrigerated 9-inch pie crusts (2 packages)
- 1 egg, plus 1 tablespoon water, whisked
- granulated sugar, for garnish
Almond Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract
To make, your Cherry Slab Pie, pit and destem your cherries. (Using a cherry pitter is super helpful — my favorite is OXO’s cherry pitter – paid link.)
Add the cherries to a large bowl with 1/2 cup granulated sugar, lemon zest and juice, cornstarch, salt, and cinnamon.
Stir to combine. Let sit for 15 to 30 minutes.
Preheat your oven to 375 degrees F. Grease the bottom and sides of a baking sheet – paid link.
Roll out two of the pie crusts into the cookie sheet with sides, cutting off whatever hangs off of the edges and pressing those pieces into any parts that need more dough — it doesn’t have to be perfect, you just want pie crust to cover the bottom of your sheet pan.
Add the cherry mixture to the pan, spreading evenly.
Roll out your remaining 2 pie crusts. Use a knife to cut each crust into 1 inch strips. Place half of the strips diagonally across the pie, and weave the remaining strips diagonally across the first strips to make a lattice pattern. Press the lattice ends into the sides of the pie crust. You may end up with extra pie crust.
Brush the lattice and crust with the egg and water mixture. Sprinkle with granulated sugar.
Bake for 55-60 minutes, or until the crust is golden brown. Remove and let cool.
While the slab pie cools, make your whipped cream.
Add 1 cup heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon almond extract to a mixing bowl. Whisk with an electric mixer until the cream thickens and creates stiff peaks.
Top the slab pie with the fresh whipped cream, if desired.
You can make the pie and the whipped cream a few days ahead of time. Just cover and refrigerate until ready to serve.
The cherries plump up nicely. The juicy cherries are complemented with the nice crunchy crust.
And if you’re a whipped cream fan, you have to add a dollop of this whipped cream. The flavors of cherries and almond are made for each other!
Cherry Slab Pie Recipe
Ingredients
Cherry Slab pie:
- 8 cups fresh cherries destemmed and pitted
- 1/2 cup granulated sugar
- the juice and zest of 1 large lemon
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 store bought refrigerated 9-inch pie crusts 2 packages
- 1 egg plus 1 tablespoon water, whisked
- granulated sugar for garnish
Almond Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract
Instructions
- To make, pit and destem your cherries.8 cups fresh cherries
- Add the cherries to a large bowl with 1/2 cup granulated sugar, lemon zest and juice, cornstarch, salt, and cinnamon.1/2 cup granulated sugar, the juice and zest of 1 large lemon, 1 tablespoon plus 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon cinnamon
- Stir to combine. Let sit for 15 to 30 minutes.
- Preheat your oven to 375 degrees F. Grease the bottom and sides of a baking sheet.
- Roll out two of the pie crusts into the cookie sheet with sides, cutting off whatever hangs off of the edges and pressing those pieces into any parts that need more dough — it doesn’t have to be perfect, you just want pie crust to cover the bottom of your sheet pan.4 store bought refrigerated 9-inch pie crusts
- Add the cherry mixture to the pan, spreading evenly.
- Roll out your remaining 2 pie crusts. Use a knife to cut each crust into 1 inch strips. Place half of the strips diagonally across the pie, and weave the remaining strips diagonally across the first strips to make a lattice pattern. Press the lattice ends into the sides of the pie crust. You may end up with extra pie crust.4 store bought refrigerated 9-inch pie crusts
- Brush the lattice and crust with the egg and water mixture. Sprinkle with granulated sugar.1 egg, granulated sugar
- Bake for 55-60 minutes, or until the crust is golden brown. Remove and let cool.
- While the slab pie cools, make your whipped cream.
- Add 1 cup heavy whipping cream, 2 tablespoons sugar, and 1 teaspoon almond extract to a mixing bowl. Whisk with an electric mixer until the cream thickens and creates stiff peaks.1 cup heavy whipping cream, 2 tablespoons granulated sugar, 1 teaspoon almond extract
- Top the slab pie with the fresh whipped cream, if desired.
2 questions-
-how deep is your sheet pan? Mine are pre shallow, bubbling over could be a big mess…
-could cherry pie pulling be used instead?
Hi Cheryl,
The sides of my cookie sheet aren’t very high, maybe half an inch. I crimped the sides of the crust so that the filling wouldn’t overflow. You may be able to substitute pie filling but that has a lot more liquid to it, so it may come out differently than when using fresh cherries.
Hope this helps!
Wow. Thanks you so much for your helpful shearing post!