Sour Cherry Slab Pie


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.


  • 6 cups pitted sour cherries (fresh or frozen)

  • 1 to 1 1/2 cups granulated sugar

  • ¼ cup cornstarch

  • Juice of 1/2 lemon

  • Large pinch of salt

  • All purpose flour, for rolling out dough

  • Pate Brisee for Sour Cherry Slab Pie

  • 2 tablespoons heavy cream

  • 1 cup sifted confectioners' sugar

  • 1 to 2 tablespoons milk


  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.

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