Easy Cherry Slab Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword cherry-pie-recipes, easy-cherry-slab-pie

Prep Time 20

Cook Time 40

Cooling time 1

Total Time 2

Servings servings

Calories 245kcal

Ingredients

3 refrigerated pie crusts
2 21 oz cans premium cherry pie filling
1 tsp almond extract
1 large egg beaten with 2 teaspoons cold water
3 Tbsp turbinado sugar (sugar in the raw) or demerara sugar
whipped cream or vanilla ice cream for serving

Instructions

Place wrapped pie crusts on the counter to come to room temperature per the package instructions.
In a large bowl, mix together the canned pie filling and almond extract. Set aside.
Preheat oven to 425℉. Spray a 13x9-inch shallow rimmed baking pan with cooking spray or brush with softened butter.
Pastry 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 1/2 inch wide strips to total 14-15 strips in total. Use the parchment to move, then set aside.
Lightly flour a nonstick 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 16x12-rectangle to from the bottom pastry.
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.
Top Pastry: Begin laying the lattice 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. (to seal the crust)
Brush the crust with beaten egg wash and sprinkle with turbinado sugar. Use more or less sugar to your taste.
Bake for 35-40 minutes or until crust is golden brown and cherry liquid is bubbly.
Cool in the pan on a wire rack then slice into squares and serve with whipped cream or vanilla ice cream.

Notes

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.
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.

Nutrition