Easy Cherry Slab Pie

This Easy Cherry Slab Pie recipe is ideal for larger family gatherings, summer picnics or holiday parties. You can serve it warm with vanilla ice cream or chilled with whipped cream.

Easy Cherry Slab Pie Recipe

Slab pies are a great dessert option for picnics, potlucks and holiday gatherings. This Cherry Slab Pie is designed to be easy to make for any baker of all skill levels. It uses convenience items which makes assembly a cinch and it’s cut into squares for serving which can be easier than a regular pie.

When I reference premium pie filling, I’m referring to a brand that’s filled with cherries. Afterall, you expect to get cherries in cherry pie, right? I like to stir in a small amount of almond extract to enhance the flavor of the sweet cherries. Use your favorite brand and you’ll be all set.

Checkout this quick list of ingredients you’ll need to make simple Cherry Slab Pie Recipe: (Scroll down for full printable recipe card.)

• Pie Dough – Store-bought pie crust is a shortcut making for easy assembly.
• Pie Filling – Canned premium cherry pie filling. Use a pie filling that you enjoy.
• Flavoring – Almond extract enhances the flavor of the cherry pie filling.
• Egg Wash – Large egg beaten with cold water to brush the lattice and edges of the crust for a golden color.
• Sugar – Turbinado sugar (sugar in the raw) or demerara sugar to sprinkle the top adds sweetness and crunch.
• Serve – Whipped cream or vanilla ice cream for serving.

How to Make the BEST Cherry Slab Pie Recipe

• Pie Crust – This recipe uses three refrigerated crusts. One forms the lattice strips for the top crust and the other two form the bottom crust. Roll out the pie crusts on a floured work surface to prevent sticking.
• Pie Filling – Use a quality cherry pie filling that’s filled with cherries. Spread the cherry mixture evenly over the crust.
• Top Lattice – Use top crust to cut into strips. Re-roll any remaining piece of dough to form strips or decorations. Pinch edges to seal. (You can also use small cookie cutters to make garnishes for the top.)
• Egg Wash – This gives the pie that golden color and a sprinkle with turbinado sugar for texture and crunch.
• Oven – Bake per the cook time in the recipe until the crust is golden brown and cherry filling bubbles.
• Serve – Allow time for the pie to cool in the pan on a wire rack before cutting into squares and serving topped with vanilla ice cream or fresh whipped cream.

Tips and Tricks for Making Cherry Slab Pie

• Kitchen Tools You’ll Need – A shallow rimmed 13×9-inch baking pan or rimmed sheet pan i.e. jelly roll pan, a medium bowl, measuring spoons, parchment paper, a pastry brush, a fork or whisk to beat the egg and a spoon to mix the pie filling with the almond extract.
• Refrigerated Crusts Note – Refrigerated pie crusts are simply thinly rolled pie dough that’s been shaped into a circle for convenience. Once it comes to room temperature, it can easily be formed and shaped to fit the rectangular pan.
• Bring the Pie Crusts to Room Temperature Per the Package Instructions – Follow the directions on the pie crust package for bringing them to room temperature. Most boxes of pie crusts have two crusts each. For this recipe, you only need three crusts. The other crust can be wrapped and frozen for another use.
• Keep the Pastry Covered – Keep the crusts sealed covered with wax paper or parchment paper until you are ready to roll them, to prevent them from drying out.
• Pie Crust Rolling Tips – To make transferring the rolled-out crust to the pan easier, roll the crust around the rolling pin, and secure it with your hand to make sure it doesn’t unroll. Then place the rolling pin at one end of the pan and carefully unroll the crust.
• Use Damp Fingers to Pinch the Edge – Have nearby a cup ice water to dampen your fingertips when rolling up the edges of the crust to help keep it from drying out and making it easier to pinch to seal.
• Egg Wash – Beaten egg white can be brushed over the bottom crust before adding the cherry filling to prevent a soggy bottom crust. (I didn’t have this problem, but if you want a little extra coverage, doing so won’t hurt.)

Recipe Variations and Substitutions

• Fruit Fillings – You could adapt this recipe using apple, peach or strawberry pie filling.
• Almond Extract – You can omit almond extract or use vanilla extract, before pouring the pie filling directly into the prepared pan spreading it evenly over the crust.
• Salt – You could add a pinch of salt to the pie filling to balance the sweetness.
• Lemon – You could add a small amount of lemon zest or lemon juice to add a brightness to the cherry pie flavor.
• Egg Wash – You can brush the top of the pie with melted unsalted butter in place of the egg wash.
• No Pre-Baking the Crust – There’s no need to prebake the bottom crust before filling this pie.
• Add a Glaze to the Top – You can add a creamy glaze to this cherry pie. To do so, mix together 1/2 cup of confectioners sugar with 1-2 tablespoons of heavy cream or milk until dissolved. Drizzle this over the top of the cherry pie once completely cooled.

Storage and Leftovers

• Leftovers – Store this Cherry Slab Pie covered with plastic wrap or aluminum foil in the refrigerator, for up to 5 days.
• Freezer Tips – To freeze, bake the pie as directed. Let it cool completely and then wrap in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge before serving.

More Southern Tarts and Pie Recipes to Make

• Millionaire Pie is a classic that never disappoints.
• This Blueberry Pie recipe is made completely from scratch.
• Two bite German Chocolate Tartlets perfect for tea parties and holiday goodie trays.
• Mile High Coconut Cream Pie is a dessert extravaganza.
• Individual Chocolate Tarts are pretty and delish!
• Apple Slab Pie is topped with a toffee walnut streusel.
• This Black Bottomed Chocolate Cream Pie features a velvety homemade chocolate pie filling.
• Red Velvet Ice Box Pie is a guaranteed hit whenever it’s served.
• Oreo Slab Pie from Pillsbury.

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Helpful Kitchen Items:

• Rimmed Baking Pan
• Pastry and Basting Brushes
• Cut and Serve Spatula
• Whisks