Cherry Slab Pie

Cherry Slab Pie is an American classic made to serve a crowd! This recipe uses a tender, flaky crust that surrounds sweet, juicy cherry pie filling. It tastes incredibly delicious and is the perfect dessert for any time of year.

Prep Time1

Cook Time55

cooling time20

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Cherry Slab Pie, cherry slab pie with canned filling, easy cherry pie, slab pie, thanksgiving slab pie

Servings: servings

Author: Alyssa Rivers

Ingredients

4 ⅓ cups all-purpose flour
¾ teaspoon salt
1 ¼ cup shortening
15 to 17 tablespoons cold water
2 (21-ounce) cans cherry pie filling
1 large egg, for egg wash
sugar for topping, granulated or turbinado

Instructions

Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 10x15x1-inch jelly roll pan with pan spray and set aside.
In a large bowl, whisk together the flour and salt. Add the shortening and cut it into the flour mixture with a pastry cutter until it is about the size of peas or a little smaller.
Add 10 tablespoons of the cold water and toss together with a fork. Add 1 tablespoon of additional water at a time until all of the flour mixture has been moistened and can be pressed into a large ball of dough.
Separate the dough into two balls, one a little bit bigger than the other. Wrap the smaller ball in plastic wrap and store it in the refrigerator. Roll out the larger ball of dough on a lightly floured surface until you have a large rectangle slightly larger than 12x17 inches and slightly thinner than ¼-inch thick.
Gently roll the sheets of pie crust up onto the rolling pin to transfer it to the prepared jelly roll pan. Unroll the crust onto the pan and carefully press it evenly into the pan.
Add the cherry pie filling to the crust, spreading it to fill the entire pan.
Roll the remaining dough into a 10x15-inch rectangle and top the pie with it. Fold over the edge of the bottom crust and crimp or pinch the edges as desired, trimming any excess dough.
Use a paring knife to cut several slits in the top crust to vent the pie.
In a small bowl, beat the egg, then brush it across the top crust using a pastry brush. Sprinkle the top lightly with sugar.
Bake on a lower rack in the oven for 45-55 minutes, until the crust is golden brown and the filling is bubbling inside.
Let the pie cool for at least 20 minutes before serving, or cool completely and store in the refrigerator until serving.

Nutrition

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