Cherry Slab Pie
Cherry Slab Pie is an American classic made to serve a crowd! This recipe uses a tender, flaky crust that surrounds sweet, juicy cherry pie filling. It tastes incredibly delicious and is the perfect dessert for any time of year.
Servings: 24 servings
Ingredients
- 4 ⅓ cups all-purpose flour
- ¾ teaspoon salt
- 1 ¼ cup shortening
- 15 to 17 tablespoons cold water
- 2 (21-ounce) cans cherry pie filling
- 1 large egg, for egg wash
- sugar granulated or turbinado
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 10x15x1-inch jelly roll pan with pan spray and set aside.
- In a large bowl, whisk together 4 ⅓ cups all-purpose flour and ¾ teaspoon salt. Add 1 ¼ cup shortening and cut it into the flour mixture with a pastry cutter until it is about the size of peas or a little smaller.
- Add 10 tablespoons of the 15 to 17 tablespoons cold water and toss together with a fork. Add 1 tablespoon of additional water at a time until all of the flour mixture has been moistened and can be pressed into a large ball of dough.
- Separate the dough into two balls, one a little bit bigger than the other. Wrap the smaller ball in plastic wrap and store it in the refrigerator. Roll out the larger ball of dough on a lightly floured surface until you have a large rectangle slightly larger than 12x17 inches and slightly thinner than ¼-inch thick.
- Gently roll the sheets of pie crust up onto the rolling pin to transfer it to the prepared jelly roll pan. Unroll the crust onto the pan and carefully press it evenly into the pan.
- Add 2 (21-ounce) cans cherry pie filling to the crust, spreading it to fill the entire pan.
- Roll the remaining dough into a 10x15-inch rectangle and top the pie with it. Fold over the edge of the bottom crust and crimp or pinch the edges as desired, trimming any excess dough.
- Use a paring knife to cut several slits in the top crust to vent the pie.
- In a small bowl, beat 1 large egg, then brush it across the top crust using a pastry brush. Sprinkle the top lightly with sugar.
- Bake on a lower rack in the oven for 45-55 minutes, until the crust is golden brown and the filling is bubbling inside.
- Let the pie cool for at least 20 minutes before serving, or cool completely and store in the refrigerator until serving.
Nutrition
Calories: 177kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 74mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 1mg
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