Ultimate Cherry Slab Pie Recipe: A Sweet, Flaky, and Juicy Dessert Delight

Ingredients

CHERRY FILLING:
6 double crust plain pastry pie crust or homemade pie crust
12 cups fresh cherries, pitted, halved, and patted dry
1 1/2 cups granulated sugar
1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tbsp. almond extract
1 tbsp. lemon juice
2 to 3 tbsp. unsalted butter
1/3 cup half-and-half or milk
1/2 cup granulated sugar (for sprinkling)
ALMOND GLAZE:
1 1/2 cups powdered sugar
1 tsp. almond extract
2 tbsp. half-and-half or about 1 tbsp. water

Preparation

Preheat your oven to 400°F (200°C). Grease a large 13”x19” baking sheet with edges. Roll out half of the pastry into a rectangle that fits and overlaps the baking sheet. Gently place the pastry into the greased sheet. Roll out the remaining pastry and cut it into ½” strips using a pastry wheel. Set aside.

In a large mixing bowl, combine the pitted and halved cherries with 1 ½ cups granulated sugar, flour, almond extract, and lemon juice. Stir until the cherries are evenly coated. Spread the cherry mixture onto the prepared crust. Dot the top with butter. Arrange the pastry strips in a lattice pattern across the cherries, alternating horizontal and vertical strips. Roll the edges inward and flute for a decorative finish.

Brush the top crust with half-and-half or milk (about 1/3 cup). Sprinkle generously with the remaining ½ cup granulated sugar. Bake at 400°F for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 1 ½ to 1 hour and 50 minutes, or until the cherries are fully cooked and the syrup thickens and bubbles through the lattice crust.

Allow the pie to cool completely before preparing the almond glaze. In a small bowl, combine powdered sugar, almond extract, and half-and-half or water to create a thick icing. Drizzle the glaze over the cooled pie. Let the glaze set for about 15 minutes before cutting into pieces. Serve and enjoy this irresistible cherry slab pie!