Sour Cherry Slab Pie
Sour Cherry Slab Pie
Cherries really are the perfect summer fruit for pies! While I used tart cherries for this slab pie, you can use any type of cherry, varying the amount of sugar based on your preferred level of sweetness. You can also do a crumb or nut topping if that suits your fancy, but if you choose to do so, split the dough ingredients in half as you will only need pie crust for the bottom of the sheet pan.
Servings: 20
Ingredients
For the pie crust:
- 5 cups all purpose flour
- 2 tsp kosher salt
- 2 cup unsalted butter (4 sticks)
- 10-20 tbsp ice cold water
- 1 egg
- 1/4 cup sugar
For the cherry filling:
- 4 cups sour cherries, pitted
- 1 tsp vanilla extract (or 1/2 tsp almond extract)
- 1 cup sugar, or more depending on tartness
- 4 tbsp corn starch
Instructions
For the pie crust:
- (Please note that while you can make this pie crust in one batch, I recommend splitting the ingredients in half minus the egg and sugar and make the dough in two batches.) In a large food processor or large mixing bowl, whisk together the flour and salt. Cut the cold butter into small cubes and add to the flour mixture, ensuring the butter is well coated in flour. With the food processor or a pastry cutter, cut in the butter until the mixture resembles wet sand and no large chunks of butter remain. Gradually add water, 1-2 tbsp at a time, until the mixture begins to come together to form a ball (add water slowly as humidity and other factors can vary how much water you need). Once the mixture comes together into a ball, place the dough on a lightly floured surface. Split the dough in half, shaping each into a flat rectangle. Wrap in plastic wrap for at least 1-2 hours.
For the cherry filling:
- Combine all the cherry filling ingredients in a large bowl. Depending on the tartness of the cherries or your preferred level of sweetnes, add sugar to suit. To enhance the flavor of the cherries, consider using 1/2 tsp almond extract versus 1 tsp vanilla extract. Set aside.
Assembly:
- (If you do not have a cherry pitter, do not worry! A toothpick or the end of a clean safety pin will work just as well.)Preheat oven to 375 degrees. Lightly grease an 18x13x1" baking sheet. On a lightly floured surface, roll out one of the dough disks into a 20×15" rectangle or just enough for the dough to fill the sheet pan and slightly drape over the edges. Use a fork and gently poke the bottom of the pie crust in 6-8 different places (this allows for trapped steam to release). Pour the cherry filling into the crust and evenly spread to the edges.Roll out the remaining dough disk into a 19×14" rectangle and either place directly on top of the cherries, or create a lattice design or other preferred decoration. Fold the edge of the bottom crust over the edges of the top pie crust and crimp to seal the edges. If placing the top pie crust directly over the cherries, make sure to cut 6-8 small slits in the top to allow for steam ventilation.Whisk the egg in a bowl and brush the top of the crust. Sprinkle the 1/4 cup sugar over the top of the crust. Cover the pie loosely with aluminum foil and place the pie in the second to lowest rack in the oven and bake for 30 minutes. Remove the aluminum foil and move to the top rack for additional 15-20 minutes until the top is golden brown and the cherry juice is bubbling. Remove from the oven and let cool.
