There is something utterly joyful about a homemade Cherry Slab Pie with Lemon and Coarse Sugar Recipe that instantly takes you back to cozy family gatherings and sunny afternoons. This pie offers a perfect balance of tart and sweet with a bright lemon punch that lifts the luscious cherry filling, all encased in a golden, flaky crust topped with a delightful crunch of coarse sugar. It’s a crowd-pleaser that’s as visually impressive as it is comforting, making it ideal for both casual weekend treats and special celebrations alike.
Ingredients You’ll Need
Getting your hands on the right ingredients for the Cherry Slab Pie with Lemon and Coarse Sugar Recipe is easier than you might think, and each element plays a distinct role in creating the perfect bite. From the flaky pie crust that serves as the sturdy base to the vibrant lemon zest that adds sparkle to the cherry filling, these simple ingredients combine to create deep flavor and texture contrast.
- Pie crusts (4 crusts total): Use two packages to ensure a sturdy base and generous top layer for your slab pie.
- Cherry pie filling (2 cans, 21-Ounce each): The sweet and tangy foundation of the pie, providing that characteristic juicy, fruity punch.
- Lemon juice (1 tablespoon): Adds a bright acidity that balances the richness of the cherries and crust.
- Lemon zest (1 tablespoon): Infuses a fresh, aromatic note that elevates the overall flavor profile.
- Egg (1 large): Mixed with water to create an egg wash for a glossy, golden crust finish.
- Water (1 tablespoon): Helps thin out the egg wash for easy brushing.
- Coarse sugar (1 tablespoon, optional): Sprinkled on top for a sparkling crunch and subtle sweetness.
How to Make Cherry Slab Pie with Lemon and Coarse Sugar Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F. This temperature is just right to bake the pie crust golden and bubbly without burning the cherries inside.
Step 2: Prepare the Crust Base
Lay 2 pie crusts on top of each other and roll out one into an 11 by 15-inch rectangle. Fit this large rectangle into the bottom of a 9 by 13-inch jelly roll pan, making sure the crust is gently pressed into every corner and up the sides. Trim any excess dough hanging over the pan edges for a neat finish.
Step 3: Mix the Cherry Filling
In a medium bowl, combine the cherry pie filling with lemon zest and lemon juice. Stir everything together so the bright, citrusy notes blend uniformly with the sweet cherries, creating a juicy, flavorful filling that will burst with every bite.
Step 4: Assemble the Pie
Pour the cherry mixture into the prepared crust, spreading it evenly. Then roll out the third pie crust and either cut it into strips to lay over the filling in a lattice pattern or cover the entire pie with the crust and cut a few slits on top to let steam escape while baking. Pinch the edges of the top and bottom crusts together to seal your pie beautifully.
Step 5: Add the Finishing Touch
Beat the egg with water to create an egg wash, then brush it generously over the top crust. Sprinkle with coarse sugar to give the pie a delicate crunch and a sparkling, attractive finish once baked.
Step 6: Bake Until Golden
Bake your Cherry Slab Pie with Lemon and Coarse Sugar Recipe for 45 to 50 minutes or until the crust turns a gorgeous golden brown and the cherry filling bubbles invitingly around the edges. Let it cool completely in the pan before slicing to allow the filling to set perfectly.
How to Serve Cherry Slab Pie with Lemon and Coarse Sugar Recipe
Garnishes
Nothing complements the bright fruit and flaky crust better than a simple garnish. Try fresh mint leaves for a pop of color and herbal brightness or a light dusting of powdered sugar for an elegant touch. A dollop of whipped cream or a scoop of vanilla ice cream also makes for an irresistible accompaniment that melts beautifully over warm slices.
Side Dishes
While this Cherry Slab Pie with Lemon and Coarse Sugar Recipe stands proudly on its own, pairing it with fresh berries or a light citrus salad can balance the richness and keep the dessert feeling fresh and vibrant. A cup of hot tea or freshly brewed coffee is also a classic sidekick, enhancing the comfort-food experience.
Creative Ways to Present
Think beyond the plate by serving slices of this pie on rustic wooden boards for a country-style presentation or on individualized dessert plates topped with edible flowers to impress guests. You can also cut the slab pie into bite-sized squares and present them on a dessert platter for easy sharing at parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Cherry Slab Pie with Lemon and Coarse Sugar Recipe tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 4 days, maintaining its fruity juiciness and crust texture.
Freezing
If you want to enjoy this delicious pie later, freezing is a great option. Wrap the entire cooled pie securely in plastic wrap and then in foil to prevent freezer burn. It can be stored frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in the oven at 325°F for 10 to 15 minutes to restore crispness to the crust and warm filling. Avoid microwaving for too long as it can make the crust soggy, but a quick zap is fine if you’re in a hurry.
FAQs
Can I use fresh cherries instead of canned pie filling?
Absolutely! Using fresh cherries would add natural texture and a more vibrant flavor, but you’ll need to cook them down with sugar and a thickener like cornstarch to mimic the consistency of the canned filling.
Why do I add lemon zest and juice to the cherry filling?
Lemon juice brightens the overall flavor while the zest adds aromatic oils. Together, they cut through the sweetness and prevent the filling from tasting too sugary or flat.
Is there a difference between coarse sugar and regular sugar for the topping?
Yes, coarse sugar creates a crunchy, sparkling crust that contrasts with the flaky dough, whereas regular sugar will just melt in and won’t give you that satisfying crunch or visual appeal.
Can I make this pie gluten-free?
Yes, by substituting the regular pie crusts with gluten-free pie crusts, you can make the recipe suitable for those avoiding gluten without sacrificing flavor.
How do I prevent the crust edges from burning?
To keep the edges from overbrowning, you can cover them loosely with foil halfway through baking. This protects the crust while allowing the filling to cook thoroughly.
Final Thoughts
I genuinely can’t recommend making the Cherry Slab Pie with Lemon and Coarse Sugar Recipe enough. It’s one of those dishes that brings joy at every stage, from mixing the vibrant cherries and fresh lemon zest to pulling a golden, bubbly pie from the oven. Whether you’re baking it for a special occasion or just to brighten up a regular day, this pie is sure to become a fast favorite in your dessert repertoire. Give it a try, and watch how it fills your kitchen with warmth and your heart with happiness.
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Cherry Slab Pie with Lemon and Coarse Sugar Recipe
- Total Time: 1 hour
- Yield: 12 servings
Description
This Cherry Slab Pie is a delightful and easy-to-make dessert featuring a sweet and tangy cherry filling nestled between flaky pie crusts. Perfectly baked in a sheet pan, this pie offers convenient serving size for gatherings and a beautiful presentation with an optional lattice top crust.
Ingredients
Pie Crust
- 2 Packages pie crusts (4 crusts total, usually 2 crusts per 14.1-Ounce package)
Filling
- 2 Cans cherry pie filling (21-Ounce cans)
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
Egg Wash
- 1 large egg
- 1 Tablespoon water
- 1 Tablespoon coarse sugar (optional)
Instructions
- Preheat: Preheat your oven to 375°F to prepare for baking the slab pie.
- Roll the crust: Lay 2 pie crusts on top of each other and roll one out until it measures approximately 11 x 15 inches. Fit this rolled crust into the bottom of a 9 x 13-inch jelly roll pan with raised sides.
- Press the dough: Gently press the dough into the corners and up the sides of the pan. Trim any excess dough overhanging the pan edges to create a neat crust base.
- Mix filling: In a medium bowl, combine the cherry pie filling with lemon zest and lemon juice. Stir well to evenly distribute the flavors.
- Pour filling: Pour the cherry mixture into the prepared crust-lined pan, spreading it evenly.
- Prepare top crust: Roll out the third pie crust and either cut it into strips to create a lattice pattern over the filling or cover the entire pie with the crust and cut slits to allow steam to escape during baking.
- Seal edges: Pinch together the edges of the top and bottom crusts to seal the pie and prevent filling from leaking.
- Make egg wash: Beat the egg and water together until fully combined to create an egg wash.
- Brush and sprinkle: Brush the egg wash over the top crust to give it a glossy finish. Optionally, sprinkle with coarse sugar for added texture and sparkle.
- Bake: Bake the pie in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly and cooked through.
- Cool: Allow the pie to cool completely before slicing and serving to ensure clean slices and optimal flavor.
Notes
- You can create a decorative lattice top for an attractive presentation, or cover the pie completely with slits for a more rustic look.
- Letting the pie cool fully improves the filling consistency and makes slicing easier.
- Using coarse sugar on top adds a nice crunch and sparkle but is optional.
- If using frozen pie crusts, be sure to thaw according to package instructions before rolling out.
- This slab pie serves well for large gatherings and can be easily doubled for bigger crowds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
