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Sour Cherry Slab Pie

51

A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.

  • Yield: Makes 24

Ingredients

  • 6 cups pitted sour cherries (fresh or frozen)
  • 1 to 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • Juice of 1/2 lemon
  • Large pinch of salt
  • All purpose flour, for rolling out dough
  • 2 tablespoons heavy cream
  • 1 cup sifted confectioners' sugar
  • 1 to 2 tablespoons milk

Directions

  1. Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.

  2. On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.

  3. On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-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.

  4. 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.

  5. 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.

Reviews Add a comment

  • cakepielover
    7 APR, 2012
    We have a sour cherry tree in the backyard and I have tried making cherry pie several times. The flavor is always the best but the pie always comes out runny no matter what I try. This slab pie recipe comes out perfect, not runny, excellent taste and perfect flaky crust if you follow the directions. I give this recipe 5 stars and will not be making regular pies now that I have this recipe. SOOOOO GOOD!!!!
    Reply
  • amhmc
    3 AUG, 2011
    Just made this for the first time after seeing the recipe a few years ago in Martha Stewart Baking. Picked the cherries in the 90 degree heat this afternoon, pitted them, and baked this. It turns out very well-easy to cut which I was worried about. Tastes like a giant cherry homemade Pop Tart! I couldn't stop my family from devouring it!!
    Reply
  • jmhnath
    21 FEB, 2011
    where can you buy sour cherries? I can't find them anywhere, it's driving me nuts!
    Reply
  • MS10124769
    11 JUN, 2010
    we just checked on this pie in the oven and it is leaking so much juice!!! is that alright? it smells delicious, but we're worried about all the juice coming out. is it because we used fresh cherries?! we'll see how it turns out.
    Reply
  • Idyman
    20 JUN, 2009
    Don
    Reply
  • sheilajh28
    30 DEC, 2007
    I made this pie for my family's Christmas celebration with frozen cherries from our farm. It was the hit of the night and so easy to make, take the time to chill the dough and keep everything very cold. Martha is right, it makes everything very flaky. Thanks for the great recipe
    Reply