Cherry Slab Pie: The Ultimate Guide for Home Bakers

If you’re a fan of traditional cherry pie but want something easier to make and perfect for feeding a crowd, the cherry slab pie is your new best friend. Baked in a rectangular sheet pan, this rustic dessert delivers all the sweet, tart, and flaky satisfaction of a round pie—with far less fuss and much more yield.

This guide covers everything from ingredients and baking techniques to storage tips, variations, and expert tricks so you can create a flawless cherry slab pie that looks as good as it tastes.

What Is a Cherry Slab Pie?

A slab pie is essentially a pie baked in a rectangular sheet pan (commonly a 10×15” jelly roll pan) instead of a round pie dish. It serves between 18 and 24 slices, making it ideal for parties, potlucks, and large family gatherings. The cherry slab pie version is especially popular thanks to its vibrant color, rich fruit flavor, and nostalgic appeal.

Not only does it look impressive, but it also solves the problem of soggy crust and uneven baking. With the right technique, your bottom crust will stay flaky and golden.

You can prevent a soggy bottom by using a technique called “crust dust”, which involves dusting the base of the pie with a mixture of flour and sugar to create a barrier between the juicy filling and the crust.

Baking on a preheated pizza stone or in the lower third of the oven, as explained in these expert pie baking tips, also helps you achieve an evenly baked, golden base.

Why Cherry Slab Pie Is the Perfect Party Dessert

• Feeds a crowd—up to 24 servings from one pan
• Easy to assemble compared to traditional round pies
• Less delicate handling of the crust
• Versatile for holidays and casual events alike
• Easy to transport and store

Key Ingredients

For the Pie Crust:

• 4 cups all-purpose flour
• 2 tsp salt
• 1¼ cups shortening
• ½ cup cold butter, cubed
• 1 tbsp vegetable oil
• ¾ cup milk
• 1 tbsp lemon juice

For the Filling:

• 3 (21 oz.) cans of cherry pie filling
  (You can use homemade cherry filling if cherries are in season)

For Crust Dust:

• 2 tbsp flour
• 2 tbsp sugar

Egg Wash:

• 1 egg, beaten
• 1 tbsp water

Equipment Checklist

To get the best results, gather the following tools:

• 10×15” jelly roll pan
• Rolling pin
• Pastry cutter
• Pastry brush
• Pizza stone (optional but helpful)
• Cooling rack

Step-by-Step Instructions

1. Make the Pie Dough

• Mix flour and salt.
• Cut in shortening and butter until the texture resembles small peas.
• Combine milk and lemon juice, then add oil.
• Mix liquid into flour until dough forms.
• Divide dough into two discs and chill for 30 minutes.

2. Roll the Bottom Crust

• Roll one disc into a rectangle (approx. 13×18 inches).
• Fit into the jelly roll pan with slight overhang.

3. Add Crust Dust and Filling

• Sprinkle crust dust evenly across the bottom.
• Spread cherry filling on top.

4. Add the Top Crust

• Roll second disc into a similar rectangle.
• Place over filling and crimp edges to seal.
• Cut slits into the top to vent steam.

5. Apply Egg Wash and Bake

• Brush with egg wash.
• Bake at 400°F for 30 minutes uncovered.
• Cover with foil and bake an additional 20–25 minutes.
• The top should be golden and the filling bubbly.

6. Cool and Serve

• Let the pie cool for at least 2 hours.
• Slice into squares and serve.

Expert Tips for Perfect Slab Pie

• Use crust dust to prevent sogginess.
• Bake on the lower rack of the oven.
• Avoid glass pans—metal pans yield a better golden crust.
• Don’t underbake—the filling should bubble before you remove it.
• Use a pizza stone to help the bottom crust cook evenly.

Creative Variations

• Cherry-Almond Slab Pie: Add ½ tsp almond extract to the filling.
• Chocolate Cherry Pie: Sprinkle mini chocolate chips on top before baking.
• Mixed Berry Slab Pie: Combine cherries with blueberries or raspberries.

Storage and Make-Ahead Tips

• Store covered in the pan at room temperature for up to 3 days.
• Freeze unbaked slab pies for up to 2 months.
• Reheat at 325°F for 15–20 minutes if needed.

For safe storage practices, refer to this USDA guide on food storage.

Common Mistakes to Avoid

• Overfilling your slab pie, which can lead to spillage
• Skipping the crust dust, causing soggy bottoms
• Underbaking, leaving you with a gummy center

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Add a sprinkle of powdered sugar for a pretty finish.
• Pair with coffee or a dessert wine for a classy touch.

FAQs

Can I use fresh cherries instead of canned?
Yes! Use about 5 cups of pitted fresh cherries and adjust sugar and thickener as needed.

Can I freeze cherry slab pie?
Absolutely. You can freeze it either before or after baking. Just make sure it’s tightly wrapped.

How many people does one slab pie serve?
Depending on how large you slice it, a 10×15” slab pie serves between 18 and 24.

What’s the best pan to use?
A metal jelly roll pan (10×15 inches) is perfect. Avoid glass for better heat conduction.

Why is my crust soggy?
This usually means you skipped the crust dust, didn’t bake long enough, or used too much liquid in your filling.

Final Thoughts

Whether you’re baking for a holiday, a bake sale, or just to treat your family, a cherry slab pie is one of the most satisfying, scalable desserts you can make. It’s simple, beautiful, and irresistibly delicious. By mastering a few techniques and using reliable tools, you’ll never go back to a round pie dish again.

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