Beautiful Cherry Slab Pie

If you are looking for a pie to feed a crowd, you have found it! Slab pies are more work than the normal pie, but they also feed 3 times as many people! So, keep reading to find out how to make this Beautiful Cherry Slab Pie.

Why You Will Want To Bake This Beautiful Cherry Slab Pie Soon!

There are so many great things about this cherry slab pie. I mean, come on, what is more iconic than cherry pie? That is a sweet taste of Americana.

It feeds a crowd, has a perfectly flaky crust, tart filling, and is beautiful on top of that.

3 Essentials For This Cherry Pie

1. A tender, flaky pie crust. I have a full post about my favorite partial whole wheat crust you will want to check out. Yes, you can always buy your pie dough, but let me tell you, it is a skill worth mastering. Plus, it is much easier than you might think!
2. The cherry pie filling. I will show you how to make this from frozen cherries and give instructions for fresh cherries as well. Again, you can buy the filling, but it is really good homemade, less expensive, and pretty simple.
3. Forming and decorating the cherry pie. I am also going to teach you a simple way to create beautiful latticework on your pie. It involves a few extra steps, but well worth it for the ease it creates.

Cherry Pie Filling From Frozen Cherries

Now, to save time, you can always buy your pie filling, nothing wrong with that, in fact, there are a lot of great options out there. I would also like to give you the option to make your own.

I used frozen cherries to make the pie filling. You can also use fresh, just keep in mind, you can shorten the cooking time substantially.

You will need something to thicken your filling. There are a few options for this- flour, tapioca, or cornstarch. I went with cornstarch. It is a personal favorite as it thickens quickly and leaves no taste.

Start with a heavy bottom, good-sized pan. I love my Lodge enameled cast iron for this. It is easier to keep the pie filling from burning if you have a good thick bottom and sides on your pan as opposed to a cheap, thin pan.

Now, you will need something to thicken the cherries. Add all ingredients and bring to simmer over medium-low heat. Allow it to cook for about 8-10 minutes until thickened.

Then, cool to room temp before adding it to your pie. See, I told you it was easy!

Making Pie Dough

If you have always been too intimidated to make your own pie dough, don't be. I have a great post all about it here.

I love to make a partial wheat crust and I show you how to make a great, delicious, and totally flaky crust in that post. With a few simple tips, you will be making pie dough like a pro.

Just know your pie dough needs to be chilled and ready to go before you ever start the slab pie.

Shaping the Pie Crust For The Slab Pie

Now, let's move into my favorite part, shaping the pie crust. I made a double batch of pie dough for this pie. You will have a little extra, but after the lattice and decorations, it won't be much.

Let's start with the bottom crust. I use a Nordicware Jelly Roll Pan for my pie. I rolled my rectangle to fit this pan.

Lightly flour your surface and roll your dough into a rectangle. Place the pan over the top when you are rolling to check on size. You will want the rectangle to be about 3 inches bigger than the pan all the way around.

Don't sweat perfection here. As long as it is big enough, you are good. The edged will be rolled over anyway.

Roll it over your rolling pin, then gently unroll over the pan. This keeps the dough from stretching when you transfer it.

Roll the top edge under. Then crimp as your like. I like to use my thumb and forefinger on my left hand and press it around my forefinger on my right hand. Everyone has their own technique though, so choose yours.

Brush the bottom with melted butter. This keeps the bottom crust from getting soggy. Move it to the freezer while you start the latticework.

The Lattice Work

I used to make my lattice on top of the pie itself, which is such a pain. Then the lattice always sticks the filling and makes a mess.

A few years ago, I change my technique. Let me show you a better way.

Start by tracing your pan on a piece of parchment paper. The pan is 10x15. Set the parchment aside.

Now, roll your pie dough pretty thin, I like mine about 1/16th of an inch. You don't have the measure this, but just know you don't want it too thick.

Once it is rolled, cut into ¾-1 inch strips. I actually use an Omni quilting grid ruler to do this. The link is to Amazon, but have always bought mine at Hobby Lobby with the coupon.

Cutting the dough with this pastry wheel is also really simple, or you can use a knife if you prefer. If you aren't as anal as I am, eyeball the strips.

Now, start your latticework on top of the rectangle you traced from your pan. Once it is woven, trim up the edges as shown in the photo below on the right.

Carefully slide the parchment onto the backside of a baking sheet and move to the freezer.

If you are decorating your pie as I did, these are the leaf cookie cutters I used. Cut them and place them in the fridge as well. Chilled decorations will hold their shape better than room temp ones will.

Assembling The Beautiful Cherry Slab Pie

The hardest work is done, now let's put it all together.

Pull your bottom crust out and fill with the cherry pie filling. Dot with chilled butter.

Your lattice will be frozen. Gently transfer this to the top of the filling. If you need to trim it a little do it with a sharp knife or even snip with scissors.

Brush it with egg wash, then add on your decorations if you are using.

Now brush the decorations with egg wash as well. Then sprinkle the pie top generously with granulated sugar.

Tips For Baking The Cherry Slab Pie

• Bake on the bottom shelf in the oven. You want to make sure the bottom crust bakes the same time as the top, but this won't happen unless it's in the lower half of the oven.
• Always, always place a larger pan under the slab pie. If it is cooked right, it will bubble over and make a mess in your oven. Tinfoil will also work if you prefer.
• You will know when your pie is done with a few signs. The top crust will be a beautiful golden brown, as shown below. The filling will be bubbling all the way through the pie.

Beautiful Cherry Slab Pie

This is the finished pie and isn't it beautiful?? There is something so nostalgic about pie.

The filling is the perfect balance with the flaky crust. especially topped with the sugary top crust.

If pie is your thing, I have a few other options:

• Simple Pie Pops
• Chocolate Pecan Pie
• Blueberry Hand Pies
• Praline Pumpkin Pie
• Pumpkin Maple Pie
• Apple Pie