A classic American cherry slab pie recipe. This easy recipe is made with sweet and sour cherries and a beautiful flaky pie dough. Delicious!
If only I could show you our kitchen after pitting nine cups of cherries! Let’s just say that our kitchen looked like a crime scene- my hands and white t-shirt were stained with sweet, red cherry juice, and I now regret persuading myself into not getting a cherry pitter when I was at Macy’s last weekend. Regardless of the huge mess I made with the tip from my piping bag to pit all of the cherries with, I can say that the cherry stains were well worth it!
I know- it’s absolutely dreadful outside to be baking anything, and you think that I should have shared another amazing frozen yogurt recipe that tastes somewhat like a lassi, but really- I wanted to show my Post-Fourth of July and summer spirit with some cherry pie! Nothing (well, in my mind) screams summer more than backyard barbecues, great company, swimming, and great cherry pie!
And when I am speaking about pie, I am not speaking of the kind that comes in a round pan with a beautiful lattice top and beautifully crimped edges (you’ll see a few of those in the near future!). I am speaking of it’s more rustic cousin- the slab pie. My take on Martha Stewart’s sour cherry slab pie, has been boosted to another level of sweet and sour deliciousness!
Fear not slow eaters, there’ll be enough slices of this pie to go around! Wary pie crust makers, fear not – my pie dough recipe will leave you in complete awe of it’s flakiness! Pie eaters unite as we all enjoy a slice (or seven!) of this simple, sweet & sour cherry slab pie (try saying that ten times fast)!
So, while I go finish another slice of this sweet & sour cherry slab pie, I’ll let you get to baking for that next summer get-together that you’ll be attending!
Sweet Cherry and Sour Cherry Slab Pie
Adapted from Martha Stewart’s Baking Handbook
For this pie recipe, I wanted to experiment with using a mixture of sweet and sour cherries, and everything came out well! I am going to experiment with using other fruits throughout the year in this slab pie recipe, as it’s perfect for any occasion, especially with many people around!
Ingredients
For the Pie Dough (Pâte Brisée):
- 4 cups unbleached all-purpose flour
- 1 teaspoon fine grain sea salt
- 1 tablespoon sugar
- 3 sticks / 24 tablespoons unsalted butter cut into 1/3-inch cubes, chilled
- 1 cup ice water (you won’t need all of this…)
For the Pie Filling:
- 9 – 10 cups fresh sour cherries, pitted (I used a mixture of sweet and sour)
- 1 – 1 ½ cups granulated sugar (can use less)
- 1 ½ teaspoons fine grain sea salt
- 6 tablespoons cornstarch
- Juice from 1 lemon
- 2 tablespoons Heavy Cream
For the Glaze:
- 1 cup sifted confectioner’s sugar
- 1-2 tablespoons milk
Instructions
- Make the Pie Dough:
Combine the flour, salt, and sugar in a large bowl. - Using your fingertips, quickly rub the butter and flour together. When the butter looks like the size of chickpeas, add the ice water a tablespoon at a time, until the dough comes together.
- Drop the dough (it will be a shaggy mess with many large chunks of butter coated in flour) onto a lightly floured work surface.
- Using the palm of your hand, smear the butter and flour from one end of the pile of dough to the opposite end. Repeat this step until a structured dough forms (you shouldn’t have chunks of butter showing, and it should not be a shaggy mess).
- Divide the dough, and form each piece of dough into two squares, wrap in plastic wrap and refrigerate for 15 – 20 minutes, while you make the filling (procedure follows).
- Make the Pie:
Preheat oven to 375ºF. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, salt, cornstarch, and lemon juice. Stir to combine; set aside. - On a lightly floured surface, roll out the larger piece of dough into (about) 1/8-inch thick rectangle big enough to fit the pan (allowing some to hang over the sides of the pan) . Transfer to an 18-by-13-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture (leaving any liquids in the bowl) into lined baking sheet; set aside.
- On a lightly floured surface, roll out remaining piece of dough into (about) 1/8-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
- Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
- In a medium bowl, stir together confectioners’ sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature with a scoop of vanilla ice cream and with a sprinkle of powdered sugar on top.
Nutrition Information:
Yield:
12Serving Size:
1 SliceAmount Per Serving: Calories: 574Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 460mgCarbohydrates: 85gFiber: 4gSugar: 45gProtein: 6g
56 Comments
The Cilantropist
July 5, 2010 at 6:46 pmWow, this is such a coincidence: my good friend just made a slab pie like this for fourth of july yesterday, and her recipe was supposed to be cherry but she made peach instead (equally yummy). :) This pie looks amazing, and I love your dedication with pitting all the cherries!
Tokyo Terrace
July 5, 2010 at 6:46 pmI have a cherry dessert waiting to be posted on my site as well! Great minds :) Pitting cherries is messy work but can be totally worth it. Fresh cherries are such a treat!
Joy
July 5, 2010 at 6:48 pmWhat…I’ve never made a slab pie. That’s one more thing I need to do! Haha. This looks so, so good. I’m on my last handful of fresh cherries, but I’m making a mental note to visit the farmer’s market again soon to make this. Thanks for the inspiration again and again. :)
kamran
July 5, 2010 at 6:55 pmCilantropist – See, I am planning on experimenting and peaches are on my list! Peach and Blueberry slab pie! The fillings are endless! I even see a savory filling in the near future, as well!
Rachael – Pitting cherries with a pastry tip is tons of work I tell you- never again, I am picking up a cherry pitter tomorrow!
Joy – you have to make this! Can fill it with anything you like… One thing: Use my dough recipe!! Super flaky and delish! Martha’s was iffy for me, so I didn’t use it! And thank you for the kind words! Am very happy to have inspired you! :)
DessertForTwo
July 5, 2010 at 7:24 pmSlab pies seem to be making quite the comeback these days. Yours sounds delicious!
Jules
July 5, 2010 at 7:28 pmLooks amazing Kamran….Can’t wait to taste a slab!! =D……
Leesie
July 5, 2010 at 7:42 pmBeautiful photos and recipe. I really like the idea of adding a glaze – can’t go wrong! I would love to see a peach version for sure *hint* *hint* ;o)
Jessica @ How Sweet
July 5, 2010 at 8:53 pmSlab pie! What a fabulous idea!
Magic of Spice
July 5, 2010 at 9:23 pmThis looks amazing…It was actually cool here today so I could use a nice warm slice:)
Shaheen {The Purple Foodie}
July 6, 2010 at 12:47 amKamran, the cherry pie loks splendid. I’d love a piece of it, please.
penny aka jeroxie
July 6, 2010 at 2:24 amIt looks amazing! So fresh and inviting.
Angela@spinachtiger
July 6, 2010 at 7:14 amI love cherry anything. I’m right now in my pie making phase and this went to top of the list. This is great for a big crowd. Reminds me of cherry danish (which I adore).
The Manly Housewife
July 6, 2010 at 8:53 amAh but messy food is the best kind. This pie sounds delicious!
CC Recipe
July 6, 2010 at 8:59 amWow, this sounds wonderful, I could only imagine the mess from pitting all those cherries but I bet it was so worth it, I love the sweet and sour combo!
Barbara @ VinoLuciStyle
July 6, 2010 at 8:17 amI’m getting ready to make a Cherry Frangipane Tart but this is sure tempting; having just pitted 2 lbs of cherries myself. Well, not myself…no – my friends 9 year old daughter did them for me.
I had made another cherry dessert recently without a cherry pitter and learned the same lesson you did so had to get one (and now, of course, wondering why I haven’t had one all the many years I’ve been cooking).
It was easier but must say in the hands of a nine year old still somewhat messy as she sat across from me while I worked on my laptop and both my shirt and keyboard can testify we got some cherry juice spit at us!
A Twitter friend sent me a link for a pitter which does 4 cherries at one time; would have certainly considered that if I had not already purchased my single cherry unit. Might be worth your looking into!
Maria
July 6, 2010 at 9:17 amI love cherry season-mainly so I can make desserts. can’t wait to try this one. Great photos too!
živilė
July 6, 2010 at 9:21 amGreat job!Really!Very aesthetic!and looks extremely delicious.
I like your recipes!
Rochelle (Acquired Taste)
July 6, 2010 at 9:42 amGorgeous photos! I love cherries so I think I’d be willing to bake this even during the summer :D.
As for the cherry pitter, definitely would have been more easy, but I feel that working with cherries is supposed to be messy. It’s part of the fun :D
Steve
July 6, 2010 at 1:32 pmI remember my mom always using sweet and sour cherries in her pie from when I was a kid. I haven’t thought of that in years. Thanks for the flashback….now I’m hungry.
feather14
July 6, 2010 at 2:25 pmOh goodness, that looks fab!! I’ve never heard of a slab pie before?? Can’t wait to try this one with some homemade ice cream, think it will be the closest thing to heaven I’ve made..
{kms}
July 6, 2010 at 3:08 pma perfect summertime treat – just stunning! xo.
Jen @ My Kitchen Addiction
July 6, 2010 at 7:51 pmWow – I LOVE the way that looks… I have never seen a slab pie before, but now I just HAVE to try it. Now I’m really wishing I had picked up the organic cherries I saw at the store today.
heidileon
July 6, 2010 at 11:24 pmoh, this sweet and sour cherry slab pie looks delicious, and I’m sure it was the best way to celebrate 4th of July.
How envy I am now that I cannot get my hands on some nice (and affordable) cherries over here :(
anyway, hope you’ve had a gorgeous Holiday weekend.
Jenn
July 7, 2010 at 8:02 amOh yum and yay for cherry season! I’ve actually never made a slab pie before, what a cool concept! Love the icing on top too. And don’t worry, you’re not the only one who makes a mess of their kitchen when pitting cherries :)
bunkycooks
July 7, 2010 at 8:18 amI have never seen a slab version before, but this looks perfect. Cherry pitters are not an option once you have used one!
kamran
July 7, 2010 at 8:54 amLeesie- That peach version is in the making! And I think I may post it! :)
Shaheen- *Shares a piece* :)
Barb- you are too funny! ;)
G from {kms} – thank you for your kind words! :)
Heidi- I wish I could mail you a slab, so you wouldn’t have to deal with trying to find affordable and delicious cherries, but if you do find some- you know what to make! ;)
Eliana
July 7, 2010 at 2:53 pmThis looks all around perfect – the slab, the cherries, the crust…BRAVO!!!
Sommer @ A Spicy Perspective
July 8, 2010 at 8:30 amI love this sort of pie! You just can’t beat fresh summer cherries!
Adriana from Baking Powders
July 8, 2010 at 9:52 amnom nom nom nom… i have cherries in the fridge… i think i must make this… not should, not could, must…
Heather
July 8, 2010 at 1:24 pmGorgeous photography! You’ve just inspired me to get cooking with all these lovely fresh cherries in season!
Avanika (Yumsilicious Bakes)
July 9, 2010 at 3:03 pmKamran, this pie looks delicious. I’ve never heard of slab pie. I wish I had a piece!!
Parita
July 10, 2010 at 6:53 amI love sour cherries! Your pie looks delicious, perfect treat for a weekend!
tracy
July 10, 2010 at 4:11 pmseriously. DROOLING.
HeatherFeather
July 10, 2010 at 8:29 pmMmmm this looks and sounds delicious. So my kind of dessert.
El
July 10, 2010 at 9:42 pmWhat can I say…yum.
Julie
July 12, 2010 at 11:49 pmHoly crap that looks good!
Cristina
July 13, 2010 at 10:14 amSuch a beautiful dessert…luv the icing on it and all the fresh cherries. I’m experimenting with a cherry-recipe and you inspired me to invest in a cherry pitter. Picked one up yesterday and tried it out…luv it! Thanks for the recommendation. :)
Kristen
July 13, 2010 at 1:55 pmHow lovely is this? Yum! You aren’t making this diet easy, Kamran.
Kathleen
July 13, 2010 at 4:20 pmKamran, I ate the first box of cherries without making anything but after seeing this post I really want that pie. Love how your site is set up, how it works, how well you write and of course the wonderful recipes. Thanks for all your time!
Shannalee
July 14, 2010 at 12:38 pmI just want to say one thing: What is it with us foodies pitting cherries while WEARING WHITE SHIRTS? I did the exact same thing a week or so ago and immediately regretted it (as I had to run and change before leaving!). OH, well. At least cherries compensate us handsomely. :)
Margo
July 15, 2010 at 1:55 pmSlab pie sounds like the perfect way to go about making a pie if you ask me. This way, if absolutely necessary, you can cut it into pieces before you serve it to be sure it tastes just right. No way to do that with a traditional pie, and that is my one (and only)complaint about pie!
sara
July 18, 2010 at 9:03 pmCherries is my hubby favorite, I know I will be making this.. and blueberry too!
Sara
Megan Gordon
July 18, 2010 at 9:08 pmThis looks awesome, Kam. I’ve been really into old-school rustic fruit desserts lately and a slab pie certainly looks like it’d be right up my ally. Can’t wait to give this a try and props to you for pitting those cherries. Kind of zen for all of 8 minutes and then? Not so much. Great post!
Julie M.
July 24, 2010 at 6:05 pmI saw your tweet saying you were going to meet Ree and Jaden so I just had to stop by to check you out! I figured if you were in the mix with those amazing ladies your blog must be equally amazing. After seeing this delicious recipe I’m so glad I came by! I can almost taste it through the screen. And I’m like you, I still heat up the oven, even in the summer. I just love baked goods too much to go on hiatus from them.
It’s great to “meet” you!
Jenn @ Frugal Upstate
July 26, 2010 at 11:29 amOhhh, our nana used to make something like this out of Raspberries every summer-we just cut them into little bars and called them “Raspberry Pie Squares”. Mmmm. good memories!
allison [a for aubergine]
July 30, 2010 at 5:19 pmI’m totally inspired to make this pie. Love it and love your blog. Thanks friend!
Helene
August 1, 2010 at 2:10 pmI can just imagine your kitchen. What a beautiful pie. I want a piece :)
wasabi prime
August 2, 2010 at 10:53 amAbsolutely stunning and I applaud your efforts for pitting the cherries using a piping bag tip. I like that idea! I’ve just used a butter knife, but it’s such a messy thing — will have to try that “tip.” ;)
Angie Wilson
August 10, 2010 at 11:27 amJust wanted to pop over here and see your site after seeing your smiling face on thepioneerwoman.com. You’re famous now, I hope you know. Your food looks wonderful.
Inger
August 10, 2010 at 6:19 pmI too just saw you on thepioneerwoman.com and wanted to come look! I just bookmarked you on my toolbar – so I’ll be back!! :) :)