Easy & Delicious Cherry Slab Pie: Your Go-To Recipe for Crowd-Pleasing Dessert
Prepare to delight your taste buds with this incredibly easy and utterly delicious cherry slab pie! Featuring a luscious cherry pie filling bubbling through a beautiful, golden lattice top, this recipe requires just 5 main ingredients. It’s the perfect dessert for any gathering, simple enough for beginners yet impressive enough to be a showstopper. Serve it warm with a generous scoop of creamy vanilla ice cream for an unforgettable treat that everyone will adore!
Why This Easy Cherry Slab Pie Recipe is a Must-Try
This magnificent cherry slab pie isn’t just a dessert; it’s a celebration in itself, perfectly suited for large crowds, summer barbecues, holiday feasts, or any occasion where you need to serve a delicious treat to many. What makes this particular recipe stand out is its remarkable ease of preparation compared to a more time-intensive homemade cherry pie. By utilizing readily available store-bought pie crusts and pre-made cherry pie filling, you can drastically cut down on prep time without compromising on flavor or presentation.
Slab pies are inherently fantastic for feeding larger groups because they are baked in spacious sheet pans or jelly roll pans, allowing for many servings. They typically boast a more generous crust-to-filling ratio compared to traditional round pies, thanks to their elongated shape. This means more of that delightful, flaky pastry in every bite! Beyond its convenience, this recipe offers incredible versatility. Don’t limit yourself to just cherries; you can effortlessly swap out the filling for other delicious flavors like sweet blackberry, juicy blueberry, tender peach, or vibrant strawberry. Imagine the possibilities! This recipe truly takes the stress out of baking for a crowd, leaving you more time to enjoy the party and the compliments.
Key Ingredients for Your Delicious Cherry Slab Pie
Gathering your ingredients is the first exciting step towards baking this incredible dessert. The beauty of this recipe lies in its simplicity and the minimal number of items required. For precise measurements and detailed instructions, refer to the printable recipe card available at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient and its potential alternatives can help you tailor this cherry slab pie to your preferences and available pantry items. Here’s a closer look at what goes into this fantastic dessert:
FILLING – The heart of our pie! Canned cherry pie filling is chosen for its incredible convenience, making this recipe a quick weeknight treat or a last-minute party dessert. However, if you have extra time and enjoy the process, a homemade cherry pie filling will undoubtedly elevate the flavor to another level, offering a fresher, more customized taste. When choosing canned filling, opt for a good quality brand for the best results. You can also adjust the sweetness of homemade filling to your liking.
CRUST – The foundation of any great pie. Using premade pie crusts is the secret to this cherry slab pie’s effortless preparation. These ready-to-use crusts save a significant amount of time and effort, making pie baking accessible to everyone. Just like the filling, if you’re a seasoned baker or simply prefer the satisfaction of baking from scratch, feel free to prepare your own pie crust. Homemade crust offers a unique flakiness and buttery flavor that is hard to beat.
LEMON ZEST – This small addition makes a big difference! Freshly grated lemon zest brightens the rich cherry flavor, adding a subtle tang and aromatic complexity that elevates the entire pie. Don’t skip this step, as it truly enhances the overall taste profile. Ensure you’re only zesting the bright yellow part of the lemon, avoiding the bitter white pith.
EGG WASH – A simple mixture of egg and water that gives your pie crust that irresistible golden-brown sheen and a slightly crisp finish. It’s essential for achieving that professional, bakery-quality look. The egg yolk contributes to the golden color, while the egg white helps with shine and adherence of the sugar.
TURBINADO SUGAR – This coarse, golden-brown sugar is a fantastic topping for your slab pie. Its larger crystals don’t melt as readily as granulated sugar, providing a delightful crunchy texture and a sparkling appearance. Turbinado sugar is less processed than standard granulated sugar, retaining some of its natural molasses, which imparts a richer, deeper flavor. If you don’t have turbinado sugar on hand, you can substitute it with granulated sugar at a 1:1 ratio, though you’ll miss out on the distinct crunch and slightly deeper flavor. Alternatively, a coarse demerara sugar would also work beautifully.
LATTICE TOP – While creating a lattice top might seem intimidating, it’s a beautiful design that adds a rustic elegance to your pie. If you’re new to lattice work or prefer a simpler approach, you can easily cover the pie with a regular, solid pie crust. Remember, if you opt for a full crust, it’s crucial to cut several slits into the top. These slits act as steam vents, preventing the crust from puffing up excessively and ensuring the filling cooks properly and doesn’t boil over. Don’t be afraid to try the lattice; it’s easier than it looks, and the result is incredibly rewarding!
Step-by-Step: How to Make Cherry Slab Pie
These step-by-step photos and detailed instructions are designed to help you visualize each part of the process, ensuring a smooth and successful baking experience. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, you can jump to the recipe card at the bottom of this page.
- Preheat Oven: Begin by preheating your oven to 375° F (190° C). This ensures your oven is at the correct temperature when the pie goes in, leading to even baking.
- Prepare Bottom Crust: Carefully remove two pie crusts from their packaging and unroll them onto a parchment-lined or lightly floured surface. Lay them side by side. Using a sharp knife or pastry cutter, trim approximately 2 inches from the side of each crust. Set these trimmed scraps aside; they can be used later to patch any tears or reinforce edges if needed.
TIP – For this recipe, you’ll only be using three of the four pie crusts typically found in a two-pack box. The fourth can be saved for another delicious creation!
- Form Large Rectangle: Gently overlap the cut edges of the two pie crusts by about half an inch. Using a rolling pin, carefully roll out the combined crusts to seamlessly join them and form one large rectangular shape. Aim for a size that extends about 3 inches beyond all sides of your jelly roll pan. This extra dough will be used to create the crust’s edge.
- Refine Crust Shape: Trim about an inch from all sides of the rolled-out crust to create a neat, defined rectangle. At this point, your crust should measure approximately 1 1/2 to 2 inches larger than the dimensions of your jelly roll pan. This border ensures a beautiful, sturdy edge once placed in the pan.
- Line the Pan: Carefully drape the large pie crust over your rolling pin, then gently unroll it into an ungreased 10×15-inch jelly roll pan. Press the dough down along the bottom and up the sides of the pan, making sure there are no gaps or air pockets. This forms the solid base for your pie.
- Add Filling: Pour the cherry pie filling directly onto the prepared pie crust. Use a spoon or spatula to evenly distribute the filling across all corners of the pan, creating a smooth, consistent layer.
- Add Zest & Chill: Sprinkle the fresh lemon zest evenly over the cherry pie filling. This adds a bright, fresh note to the sweet cherries. Place the entire jelly roll pan into the refrigerator to chill while you prepare the lattice strips. Chilling helps the bottom crust set slightly and prevents it from becoming too warm before baking.
Crafting the Perfect Lattice Weave Top
Creating a lattice top is a classic pie technique that adds both beauty and allows steam to escape. Follow these steps for an elegant finish:
- Cut Strips: Unroll the third piece of pie crust onto a parchment-lined or lightly floured surface. Gently roll it into an oblong shape. Using a pizza cutter or a pastry cutter and a metal ruler for precision, cut 12 evenly sized horizontal strips, each approximately 1 inch wide. Try to make them as uniform as possible for a professional look.
- Lay First Strips: Select one of the two longest strips and carefully place it diagonally across the widest part of your chilled jelly roll pan, over the cherry filling. Then, arrange the remaining shorter strips next to each other, spacing them 1 1/2 to 2 inches apart across the pie in the same diagonal direction. This forms your initial set of strips.
- Begin Weaving (Part 1): Starting from the top of the pie, gently fold back every other strip (strips 1, 3, 5, and 7 in sequence) halfway towards the left-hand side or bottom of the pan. This creates spaces for your perpendicular strips.
- Lay Second Long Strip: Take the second of your two longest strips. Place it across the widest part of the jelly pan, perpendicular to the strips you’ve already laid down. This strip should be threaded through the folds you just created, forming what should resemble a large ‘X’ shape or a cross in the center of your pie.
- Continue Weaving: Unfold the strips you previously folded back over the long strip you just placed. Now, proceed to fold back the *alternating* strips (strips 2, 4, 6, and 8). Lay another strip perpendicular to the first set in the newly created space. Repeat this process, folding back alternate strips and laying down new ones, until all your strips have been meticulously woven into a beautiful lattice pattern.
- Seal the Edges: Once your lattice is complete, carefully fold any excess bottom crust over the lattice strips. Pinch the edges of the top and bottom crusts firmly together to form a tight seal. This prevents the filling from leaking out during baking and creates a professional-looking crust edge.
- Apply Egg Wash: In a small bowl, whisk together the gently beaten egg and one tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the egg wash evenly over the entire lattice top. This will give your pie a beautiful golden color and a slight sheen as it bakes.
- Sprinkle Sugar & Bake: Generously sprinkle the turbinado sugar over the egg-washed lattice. This adds a lovely crunch and sparkle. Carefully transfer the pan to your preheated oven and bake for 30-35 minutes, or until the fruit filling is visibly bubbling around the edges and through the lattice, and the crust has achieved a rich, golden-brown hue.
- Cool Before Slicing: Once baked, remove the pan from the oven. It’s crucial to let the pie cool completely on a wire rack before attempting to slice it. This allows the filling to set properly, ensuring clean, intact squares when you serve.
Frequently Asked Questions & Expert Tips for Perfect Pie
Leftover cherry slab pie should always be stored in the refrigerator. You can either keep it in the jelly roll pan, tightly covered with plastic wrap, or transfer individual slices to an airtight container. For the best taste and texture, it’s recommended to enjoy the pie within 1 to 2 days. Beyond this, the crust may begin to absorb moisture from the filling and become soggy.
Absolutely! You can prepare the pie up to one day in advance. Assemble the pie completely, including the lattice top and egg wash, then cover it loosely with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge while the oven preheats, then bake as directed. This is a fantastic option for parties or busy holidays.
To minimize the risk of a soggy bottom crust, ensure your oven is fully preheated before placing the pie inside. A hot oven quickly sets the crust. You can also lightly brush the bottom crust with a thin layer of egg white before adding the filling, which creates a barrier against moisture. Additionally, avoid overfilling the pie, and make sure the filling is not too watery.
Yes, this recipe is incredibly versatile! You can easily swap out the cherry pie filling for other fruit fillings like blueberry, peach, apple, or strawberry. Ensure the amount of filling remains consistent (approximately 40 ounces) to fit the slab pie dimensions. Adjust spices or zest according to the fruit; for instance, cinnamon pairs wonderfully with apple or peach.
Don’t discard those pie crust scraps! If you find any small tears or thin spots in your bottom crust after lining the pan, you can use the reserved scraps to patch them up. Simply press a piece of scrap dough over the affected area to seal it. These scraps are also handy if you need a few extra strips for your lattice design. A little water on the edges can help them adhere if the dough is getting dry.
For that beautifully golden-brown crust, make sure your egg wash is applied evenly. If your crust starts to brown too quickly during baking before the filling is bubbly, you can loosely cover the edges of the pie with aluminum foil to prevent over-browning while the rest of the pie finishes baking.
Delightful Serving Suggestions
Once your cherry slab pie has cooled and set, slice it into neat squares for easy serving. The classic pairing is with a generous scoop of rich vanilla ice cream, allowing the cold creaminess to perfectly complement the warm, fruity pie. However, the possibilities don’t end there! Consider a dollop of freshly whipped cream, a drizzle of warm caramel sauce, or even a sprinkle of toasted almond slivers for added texture. This versatile dessert can be enjoyed chilled, warm, or at room temperature, making it ideal for any gathering or a simple, comforting treat at home.
More Related Recipes You’ll Love
If you’re a fan of fruit-filled desserts and easy-to-make treats, here are some other fantastic recipes from our collection that you might enjoy. Expand your baking repertoire with these delicious options:
- Cherry Lush: A layered dessert featuring a delicious cherry topping.
- Cherry Pie Cookies: All the flavor of cherry pie in a convenient cookie form.
- Deep Dish Peach Pie: A hearty and comforting pie bursting with juicy peaches.
- Blueberry Hand Pies: Perfect individual portions of blueberry deliciousness.
- Rhubarb Pie: A tart and sweet classic that’s always a hit.
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Cherry Slab Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 40 ounces cherry pie filling two 20 ounce cans
- 28.2 ounces premade pie crusts two 14.1 ounce boxes of Pillsbury pie crusts
- 2 teaspoons grated lemon zest
- 1 egg
- 1 Tablespoon water
- 3 Tablespoons turbinado sugar
Things You’ll Need
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15×10 jelly roll pan
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Pastry cutter wheel
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Pastry brush
Before You Begin
- You will only use 3 of the 4 pie crusts (you can save the 4th one for another use).
- If you have any holes or uneven edges after trimming your pie crust into a rectangular shape, you can use the extra scraps to fill them in. Additionally, any scraps you have set aside can be used if you need extra dough for lattice strips.
- If you find the dough is starting to dry out a bit when pinching the top and bottom crusts together, a little bit of water added to the edges of the crust will help make it easier to pinch and seal.
- If you feel intimidated by creating the lattice top weave, you can cover the pie with a regular pie crust. Make sure you cut slits into the top of the crust to allow the steam to vent during baking.
Instructions
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Preheat the oven to 375° F.
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Remove 2 pie crusts from their packaging and unroll them. Lay the crusts side by side on a parchment-lined (or floured) surface, and trim 2 inches from the side of each. Set the scraps aside for later use.
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Overlap the cut edges slightly and roll out the pie crusts, to form one large rectangular-type shape that is 3 inches larger on all sides than your jelly roll pan.
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Trim about an inch from the sides of the crust to create a neat rectangle. It should measure 1 1/2 to 2 inches larger than the size of your jelly roll pan.
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Drape the pie crust over the rolling pin and gently place it into an ungreased 10×15-inch jelly pan, press it down along the sides and the bottom to make sure there are no gaps.
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Add the cherry pie filling and evenly distribute it into all corners.
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Sprinkle the lemon zest over the cherry pie filling and place the jelly roll pan in the refrigerator while you prepare the lattice strips.
To Make the Lattice Top
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Unroll the third piece of pie crust, place it on a parchment-lined (or floured) surface, and roll it in an oblong shape. Using a pizza cutter or pastry cutter and metal ruler, cut 12 evenly sized horizontal strips (1 inch wide).
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Of the two longest strips, place one diagonally across the widest part of the jelly roll pan and proceed to lay out the remaining shorter strips next to each other, spacing them 1 1/2 to 2 inches apart.
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Starting from the top, fold every other strip (strips 1, 3, 5, and 7) halfway back towards the left-hand side/bottom of the pan.
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Place the second of the 2 longest strips across the widest part of the jelly pan perpendicular to the strips already there. (it should resemble a large ‘X’ shape).
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Unfold the strips over the long strip you just laid down and then continue to fold back the alternating strips (strips 2, 4, 6, and 8). Repeat this process until all your strips have been woven.
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Fold the excess bottom crust over the lattice strips and pinch them together to form a seal.
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Add the water to a gently beaten egg and brush the egg wash over the lattice strips using a pastry brush.
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Sprinkle the turbinado sugar over the pie and place it in the oven to bake for 30 -35 minutes or until the fruit is bubbling, and the crust is golden brown.
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Remove the pan from the oven and let cool before slicing.
Expert Tips & FAQs
- Leftovers should be kept in the fridge, either in the jelly roll pan covered with plastic wrap or stored in an air-tight container. For optimal taste and texture, I recommended eating the cherry slab pie within 1 or 2 days otherwise the crust will start to get soggy.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.