Happy July! ‘Tis the season of cherries, and I couldn’t be more thrilled. It’s the one time a year when the usually $6.00/pound fruit goes on sale for $1.50 and I always stock up. This slab pie recipe is the third thing I’ve baked in a row featuring cherries and I don’t think I’ll ever be sick of them.
Speaking of slab pies, you may be wondering what they are and why not just make a standard pie. A slab pie is basically a pie of any size or shape, made in a jelly roll pan (basically a sheet pan with depth). This means you don’t need to have a pie plate! And if you are baking for a large crowd, just use your biggest pan. Other than that, the basic pie components – crust and filling – remain the same.
Tips to Flaky Pie Dough
- The most important thing to remember when making pie dough, is to keep it cold! That can be tough when you’re baking in the summer (especially in Phoenix), but don’t give up. When working with the dough, if you feel it start to warm up just pop it back in the fridge until it stiffens back up.
- 2. Another tip is to not overwork your dough. There should be no kneading happening here. Handle the dough as little as possible. If you are pressing it over and over you will end up with a tough crust that is not light and flaky.
- 3. Last thing : don’t chop the butter too small. You want to have visible bits of butter in the dough when you finish mixing. The butter will melt and create flaky pockets as it bakes.
You can of course sub out the cherries in this recipe for another fruit (although why would you?!). We also have some other pie-like recipes on the site you may want to experiment with. I recommend these Apple Pie Bites and our Strawberry Hand Pies.
- 3 3/4 c all-purpose flour
- 1 1/2 T sugar
- 1 1/2 tsp salt
- 3 sticks unsalted butter (very cold)
- Ice cold water (about 1/2 cup)
- 5 c cherries (pitted)
- 2/3 c sugar
- 4 T cornstarch
- 1/4 tsp almond extract
- 1 1/2 T lemon juice
- 1/8 tsp salt
- Glaze (optional)
- 4 T cream cheese (softened)
- 1 T butter (melted)
- 1 c powdered sugar
- 1/4 tsp vanilla extract
- To make the crust, whisk togetherflour, sugar and salt.
- Dice cold butter into 1/2-inch pieces and drop into bowl with dry ingredients.
- Using a pastry blender, (or two forks) work the butter into the dry ingredients until they are small, course crumbs.
- With a rubber spatula, stir in ice cold water (1 T at a time) until the dough begins to come together in a ball.
- Separate into two halves, and flatten into disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- To make the filling, pit your cherries and put them in a bowl all other filling ingredients. Stir to coat the cherries.
- Roll out the dough on a floured surface, large enough to cover the bottom of your pan with a 1/2 inch overhang.
- Spread cherry filling out evenly (leave the juice behind).
- Roll out the remaining dough for the top crust of the pie, and cover it in any way you desire. Crimp around the edges.
- Lightly brush the crust with the eggwash and sprinkle with sugar.
- Bake at 375F until crust is golden and filling is bubbling (about 35-45 minutes).
- Cool on a cooling rack.
- Stir together glaze ingredients if desired, and drizzle over cooled pie.
Cover pie and refrigerate after the first day.
All butter pie crust recipe from Smitten Kitchen.