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Cherry Slab Pie with Lemon and Coarse Sugar Recipe

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4.1 from 4 reviews

  • Author: Sara
  • 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

  1. Preheat: Preheat your oven to 375°F to prepare for baking the slab pie.
  2. 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.
  3. 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.
  4. Mix filling: In a medium bowl, combine the cherry pie filling with lemon zest and lemon juice. Stir well to evenly distribute the flavors.
  5. Pour filling: Pour the cherry mixture into the prepared crust-lined pan, spreading it evenly.
  6. 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.
  7. Seal edges: Pinch together the edges of the top and bottom crusts to seal the pie and prevent filling from leaking.
  8. Make egg wash: Beat the egg and water together until fully combined to create an egg wash.
  9. 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.
  10. 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.
  11. 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

Find it online: https://sarabaking.com/cherry-slab-pie-with-lemon-and-coarse-sugar-recipe/