I have discovered that Cherry Slab Pie is a wonderful recipe for feeding a crowd! From potlucks to holidays to brandings, this is an efficient way to serve pie. It travels better than regular pie, too.
How to make Cherry Slab Pie
Start by making my homemade pie crust recipe. This Cherry Slab Pie uses an entire crust recipe! However, if you don’t have time to make the crust – no problem! Just grab several store-bought pie crusts. They work just fine. I think it will take 3-4 store crusts for this recipe.
Place the pie crust
Roll out half of the pie crust dough into a rectangle that looks big enough, then hold the pan over it to see if it will fit. Remember to leave enough to fit up the sides!
Very gently, roll up the crust, starting with the short end. Place it on the pan and carefully unroll it to cover the entire pan. Gently press tea crust down into the corners until it fits. Trim off extra around the edges with a knife.
Add cherry filling
Next, add the filling. I sometimes make homemade cherry pie filling, but more often I just open and dump several cans of store-boughten filling! Hey, you gotta do what works, and life is busy! This size pan uses 3 regular, (21 oz) cans of filling, or 2 of the larger (30 oz) size cans.
Add top crust to slab pie
Finally, roll out the second half of crust to a large rectangle that is just slightly smaller than the first. I like to cut decorative slits in the crust with a knife, these slits also allow steam to escape, to event large air bubbles. You can also weave pie crust lattice, but that takes more time! I did that for the pie in the photos, because I was making this pie for a special gathering. But normally I just cut slits or use a cookie cutter to cut pretty shapes.
Finish the pie crust and bake
To make a pretty golden finish, beat an egg well, use a pastry brush to brush the egg wash onto the crust. Sprinkle with sugar. This will brown quicker and create a delicious crisp crust! Bake at 350 for an hour. Cool and serve with ice cream.
Cherry Slab Pie
- 5½ cups all purpose flour
- 2 cups solid vegetable shortening or lard
- 2 teaspoons salt
- 1 egg beaten
- 1 Tablespoon vinegar
- ¾ cup cold water
- 3 cans cherry pie filling
- 1 egg
- 1 Tablespoon sugar
- Cut shortening into flour until the shortening is the size of peas. Add salt and stir.
- Put egg in a one-cup measure, beat egg with fork, then add vinegar and fill remainder of cup with water.
- Add egg mixture to flour mixture. Mix till water mixture is completely incorporated. Dough will be sticky. If the dough is still too dry to stick together, add water a few tablespoonfuls at a tine. If you live at a high elevation, you will need to add 1/4-1/2 cup more water. Cover with plastic wrap to keep moist until you are ready to use it.
- Roll out half of the pie dough into a large rectangle. Set the sheet pan on top to measure and make sure it's the correct size. Gently roll up the dough, then unroll onto the sheet pan, being careful not to break it. Trim the edges with a knife.
- Pour all of the cherry pie filling into the crust.
- Take the other half of the pie dough and roll it into a large rectangle. Cut it into wide strips and place them over the pie filling. Altrernately, you may cut little slits or designs into the crust, then carefully roll it up and place on top of filling, and unroll.
- Wet the edges of the bottom crust, so the top crust will stick and not open up when baked.
- Brush top crust with beaten egg, and sprinkle with sugar. This makes a beautiful, golden brown crust!
- Bake for one hour, or until the crust is golden brown.