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Cherry Slab Pie
Cherry Slab Pie
Photo: Liz Andrew/Styling: Erin McDowell

Listen, we’re all about creating a prize-worthy pie for a dinner party with a few friends. But to feed a crowd--and keep sane while doing so--try this recipe for cherry slab pie. We assemble the homemade dough and juicy cherry filling in a rimmed baking sheet versus the standard round pie plate. That means you’ll have a scrumptious 13-by-9-inch fruit-filled pastry to slice and serve any way you like. (Hint: Whipped cream is always a winner.)

RELATED: Biscuit Dough Pumpkin Hand Pies

One 13-by-9-inch pie (12 servings)


2½ cups all-purpose flour, plus more for rolling

3 tablespoons sugar

1 teaspoon salt

2 sticks cold butter, cubed

¼ cup cold water, or more as needed


½ cup sugar

¼ cup cornstarch

2 quarts cherries, pitted and halved

1 tablespoon lemon juice

To Finish

1 egg

2 teaspoons milk

Turbinado sugar, for garnish

1. Preheat the oven to 400°F.

2. Make the Dough: In the bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until it is the size of peas and the dough begins to look crumbly.

3. Add the ¼ cup cold water and pulse to combine. The dough should be a shaggy mass, not sticky or wet. If needed, add 1 tablespoon of water at a time until the mixture just comes together.

4. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes.

5. While the Dough Chills, Make the Filling: In a medium bowl, whisk the sugar with the cornstarch to combine. Add the cherries and lemon juice; toss to combine.

6. Assemble the Pie: On a lightly floured surface, roll out one half of the dough to ¼-inch thick. Rotate the dough in quarter turns as you work to create a rectangle slightly larger than the baking sheet. Transfer the dough to the pan.

7. Pour the filling over the dough and spread evenly across the whole pan. Roll out the other half of the dough using the process described in step 6. Carefully transfer the dough and place it on top of the cherries.

8. Use your thumbs to press the edges of the bottom crust and top crust together, creating a seal. Fold the edges inward, then press the edges all around with the tines of a fork. Use a paring knife to cut 5 evenly spaced vents across the center of the pie.

9. In a small bowl, whisk the egg with the milk to combine. Brush the crust evenly with the egg wash, then sprinkle turbinado sugar on top. Bake until the crust is golden and the filling is bubbly, 35 to 45 minutes. Let cool 30 minutes before slicing and serving.


242 calories

16g fat

23g carbs

3g protein

3g sugars


101 calories

0g fat

26g carbs

1g protein

20g sugars

To Finish

39 calories

0g fat

8g carbs

0g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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