Flaky crust with a juicy, sweet cherry filling accented by a touch of almond.
This Cherry Almond Slab Pie is a delightful twist on traditional pies, offering a generous serving of sweet cherries with a hint of almond flavor, all encased in a flaky crust.
Why you'll want it now, The perfect pie for cherry lovers, offering a generous slice with every piece.
Why this recipe works
The combination of cherries and almond extract creates a harmonious flavor profile, while the slab pie format makes it perfect for serving a crowd. The crust is made from scratch, ensuring a flaky and tender base that complements the juicy filling.
Equipment
Large mixing bowl
Pastry cutter or food processor
Rolling pin
10 x 15 in (25 x 38 cm) baking sheet
Parchment paper
Pastry brush
How to make it
In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. Divide into two discs, wrap in plastic, and chill for at least 2 hours.
Preheat the oven to 375°F (190°C). Line a 10 x 15 in (25 x 38 cm) baking sheet with parchment paper.
On a floured surface, roll out one disc of dough to fit the baking sheet, leaving a slight overhang. Transfer to the prepared sheet.
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Spread evenly over the crust.
Roll out the second disc of dough to cover the filling. Place over the cherries, tuck edges under the bottom crust, and crimp to seal.
Brush the top crust with beaten egg and sprinkle with sliced almonds.
Cut small slits in the top crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Enjoy every bite of this Cherry Almond Slab Pie, a perfect treat for gatherings or a family dessert night.
How you'll know it's ready
The crust should be golden brown and the filling should be bubbling through the slits.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 350°F (175°C) and check the pie about 5 minutes earlier, as convection ovens bake faster.
Troubleshooting
If the crust is too dry and crumbly, add a bit more ice water, one tablespoon at a time.
If the filling is too runny, ensure you've used the full amount of cornstarch and let it cool slightly to thicken.
If the crust browns too quickly, cover the edges with foil during baking.
If the pie filling isn't bubbling, bake for an additional 5-10 minutes.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make ahead
The pie crust can be made and refrigerated up to 2 days in advance. The entire pie can be assembled and frozen before baking; bake from frozen, adding additional time as needed.
Variations
Use a mix of cherries and raspberries for a berry twist.
Add a teaspoon of vanilla extract to the filling for extra flavor.
Sprinkle the crust with coarse sugar before baking for added crunch.
Frequently asked questions
Can I use frozen cherries for this pie?
Yes, you can use frozen cherries. Thaw and drain them well before using to avoid excess moisture.
How do I prevent the crust from getting soggy?
Ensure the filling is thickened properly before adding it to the crust, and bake until the filling is bubbling.
Can I make this pie gluten-free?
You can substitute a gluten-free all-purpose flour blend for the regular flour in the crust.
What is the best way to pit cherries?
A cherry pitter is the easiest tool to use, but you can also use a straw or a small knife to carefully remove the pits.
Nutrition Facts
Per serving: 1 slice (145 g)
Calories320
Total Fat15 g
Saturated Fat8 g
Cholesterol40 mg
Sodium150 mg
Total Carbohydrate45 g
Dietary Fiber3 g
Total Sugars25 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
