We’re all about creating a fancy lattice pie for a dinner party with a few friends. But to feed a crowd—and stay sane while doing it—try this easy recipe for cherry slab pie by Erin McDowell, author of The Fearless Baker.
Assemble the homemade dough and juicy cherry filling on a rimmed baking sheet instead of the standard round pie plate and 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.)
“People are so afraid of slicing pie, but there’s no wrong way to slice this one,” McDowell tells us. “You can easily cut slivers or slabs, whatever portion your guests want.”
We’ll take a slab, please. Actually, make that two.
Biscuit Dough Pumpkin Hand Pies
2½ cups (288 g) all-purpose flour, plus more for rolling
3 tablespoons (36 g) sugar
1 teaspoon salt
2 sticks (226 g) cold butter, cubed
¼ cup cold water, or more as needed
½ cup (100 g) sugar
¼ cup (32 g) cornstarch
2 quarts (560 g) cherries, pitted and halved
1 tablespoon (15 g) lemon juice
2 teaspoons milk
Turbinado sugar, for garnish
1. Preheat the oven to 400°F. Grease a 13-by-9-inch rimmed baking sheet.
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 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. 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 to cover. 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.