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
This Cherry Slab Pie is designed to be for bakers of all skill levels. It uses convenience items which makes assembly a cinch. When premium pie filling is referenced, I'm referring to a brand that's filled with cherries. Afterall, you expect to get cherries in cherry pie, right? Use your favorite brand and you'll be all set.
How to Make Easy Cherry Slab Pie Recipe
- Ingredients you'll need to make homemade Cherry Slap Pie: 3 refrigerated pie crusts, two (21 ounce) cans premium cherry pie filling, 1 teaspoon almond extract, one large egg beaten with cold water to make the egg wash and turbinado sugar or sanding sugar to sprinkle on top.
- Kitchen gadgets you'll need: A shallow rimmed 13 x 9 inch baking pan, a medium bowl measuring spoons, a pastry brush, a fork or whisk to beat the egg and a spoon to mix the pie filling with the almond extract.
- Please 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.
- 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 can be wrapped and frozen for another use.
- Keep the crusts sealed until you are ready to roll them to prevent them from drying out.
- 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.
- Egg white can be brushed over the bottom crust before adding the cherry filling to prevent a soggy crust. (I didn’t have this problem, but if you want a little extra coverage, doing so won’t hurt.)
- Don’t like the almond extract? You can omit it and pour the pie filling directly into the prepared pan.
- Add a little bit of water to your fingertips when rolling up the edges of the crust to help keep them from drying out and easier to pinch.
- Storage and Freezing: Store this slab pie covered, in the refrigerator, for up to 5 days.
- To freeze, bake as directed. Let it cool completely and then wrap in plastic and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
More Southern Pie Recipes to Make
- Millionaire Pie is a classic that never disappoints.
- This Blueberry Pie recipe is made completely from scratch.
- Mile High Coconut Cream Pie is a dessert extravaganza.
- 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:
Easy Cherry Slab Pie
- 3 refrigerated pie crusts
- 2 21 oz cans premium cherry pie filling
- 1 teaspoon almond extract
- 1 large egg beaten with 2 teaspoons cold water
- 3 tablespoon turbinado sugar (sugar in the raw)
- whipped cream or vanilla ice cream for serving
- Place wrapped pie crusts on the counter to come to room temperature per the package instructions.
- In a medium size mixing bowl, mix together pie filling and almond extract. Set aside.
- Preheat oven to 425℉. Spray a 13 x 9 inch shallow rimmed baking pan with cooking spray or brush with softened butter.
- To prepare the crust: Unroll one pie crust on a lightly floured piece of parchment. Roll crust to roughly a 12 inch circle using a rolling pin. Using a pastry cutter, pizza cutter or sharp knife, cut ½ inch wide strips to total 14-15 strips in total. Use the parchment to move, then set aside.
- Lightly flour a non stick work surface. Roll out remaining two pie crusts centering them on top of each other to make one thicker crust. Using a floured rolling pin roll pie crusts together to form roughly a 16 x 12 rectangle.
- Drape crust over the rolling pin and transfer to the pan. Press the crust onto the bottom, sides and corners of the pan allowing the dough to overhang. Spread cherry pie filling evenly over crust.
- Begin laying the strips across the pan, starting with the longest strip of dough and placing it diagonally, from corner to corner. The strips should be overlapping or almost touching the edges of the pan. (The edge of the crust will be used to connect.)
- Fold back every other strip of dough and begin laying the other pieces diagonally across the pan in the opposite direction from corner to corner. Repeat until the lattice design is formed.
- Pinch and roll the edge of the crust inwards to connect with the edges of the lattice strips, repeat process all around the edge of the pan.
- Brush the crust with beaten egg wash and sprinkle with turbinado sugar.
- Bake for 35-40 minutes or until crust is golden brown and cherry filling is bubbly.
- Cool in the pan on a baking rack then cut into squares and serve with whipped cream or vanilla ice cream.