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)
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 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 1/2 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.

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