Description
A classic cherry slab pie made in a jelly roll pan — perfect for feeding a crowd. Flaky, buttery crust with a juicy cherry filling and golden egg wash finish.
Ingredients
Scale
- 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
- Filling:
- 3 (21 oz.) cans cherry pie filling
- Crust Dust:
- 2 tbsp flour
- 2 tbsp sugar
- Egg Wash:
- 1 egg, beaten
- 1 tbsp water
Instructions
- Prepare the Dough: Mix flour and salt. Cut in shortening and butter until the mixture resembles small peas. Combine milk and lemon juice, add oil, and pour into flour mixture. Mix to form dough, divide into 2 discs, chill for 30 minutes.
- Roll the Bottom Crust: Roll one disc into a 13×18″ rectangle. Place into a 10×15″ jelly roll pan, leaving a slight overhang.
- Add Filling: Sprinkle crust dust on the bottom crust. Spread cherry filling evenly over it.
- Top Crust: Roll second disc and lay it over the filling. Crimp edges to seal and cut slits for venting.
- Bake: Brush with egg wash. Bake at 400°F for 30 minutes. Cover loosely with foil, then bake another 20–25 minutes until golden and bubbly.
- Cool & Serve: Let cool for at least 2 hours before slicing. Store covered at room temperature for up to 3 days.
Notes
This recipe makes a large pie, ideal for potlucks or parties. You can swap the cherry pie filling with homemade or other fruit fillings like apple or peach.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cherry slab pie, sheet pan pie, party dessert, fruit pie, homemade crust