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Slab Cherry Pie

From Smitten Kitchen
Prep Time 1 hr
Cook Time 55 mins
Total Time 1 hr 55 mins
Course Dessert



  • 6 cups sour cherries pitted (fresh or frozen - if frozen defrost and drain first)
  • 3/4 to 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • Juice of half a lemon
  • 2 Pinch salt
  • 2 tablespoons heavy cream OR
  • 1 egg - beaten with a tablespoon of water


  • 1 cup confectioners sugar
  • 1 to 2 tablespoons milk OR
  • 1 tablespoon water

Pie Dough

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter, very cold (8 ounces, 16 tablespoons or 1 cup)


Directions For Pie

  • Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
  • On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly; it is summer after all) and using enough flour that it doesn't stick to the counter.
  • Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Line with parchment, if you wish (recommended). Pour cherry mixture into lined baking sheet; set aside.
  • 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 or egg wash.
  • 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.
  • In a medium bowl, stir together confectioners' sugar and milk, water or lemon juice (your choice) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

For Pastry

  • Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.; whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
  • Mix: Sprinkle the butter cubes over the flour and work them in with the pastry blender, blended evenly until the size of petit peas.
  • Drizzle 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You'll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you have large clumps with the spatula, mix with your hands . Gather the clumps together, kneading them gently.
  • Divide the dough in half, and place each half on a large piece of plastic wrap. Shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
  • Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.


Try this at your next buffet or potluck.