I think this is a complete show-stopper of a dessert. It feeds a crowd and would be the perfect dessert for an outdoor party or picnic. I do think you need to make your own pie crust for this Cherry Slab Pie as it requires a lot of crust! If you used store-bought, you’d probably want four crusts and you would have to reshape them since those usually come in rounds and you need rectangles for this! So I recommend just making it and rolling the dough into the shape of your pan. It will be so much easier!
For the filling, you need lots of cherries! Six cups is what I used for 10×15 jelly roll sheet pan, but you might need more if you have a larger sheet pan. Pit the cherries (hardest part of this recipe) and toss them with sugar, lemon juice, cornstarch, and a pinch of salt.
How do you pit cherries?
You can buy a cherry pitter, and use that to pit your cherries (recommended). The one I linked to is awesome because it pits several cherries at the same time! Or, you can use a chopstick or a straw to simply push into the cherry to pop out the pit. Pitting cherries is a little time consuming, but your Cherry Slab Pie will be worth the effort!
After you’ve made your pie crust, roll it out into the shape you need and pour in your filling. It’s okay if there are lots of gaps. The cherries shouldn’t cover the entire surface as they will expand and fill the gaps as the pie bakes.
Then add your lid (the top crust)! I cut out some fun circles to show off the delicious filling. You do want some cuts in the crust so steam can escape but no need to do it exactly like I did. An egg wash and coarse sugar finish off the pie.
This Cherry Slab Pie goes into the oven for about an hour at 375 degrees F., and you’ll be left with a perfectly set pie. This summer dessert will be a huge hit. Trust me!
Here are a few more fresh cherry recipes you might enjoy:
Cherry Garcia Ice Cream Grilled Honey Chicken with Cherry Sauce Cherry Chocolate Pancakes Easy Cherry Cobbler Cherry Mojitos Chocolate Chip and Cherry Blondies Cherry Pie Cups
