Double Cherry-Almond Slab Pie: The Ultimate Summer Dessert for Sharing
A bakery-style sheet-pan treat marrying flaky butter layers with vibrant fruit filling.
Double Cherry-Almond Slab Pie: The Ultimate Summer Dessert
The double cherry-almond slab pie is a delightful celebration of cherries in all their glory, with both fresh and dried cherries mingling with sweet almond flavors under a deeply golden, flaky crust. Designed for summer gatherings, backyard barbecues, and family picnics, this dessert is tailor-made for sharing—and capable of converting any cherry skeptic into a slab pie fanatic.
Why You’ll Love This Slab Pie
- Crowd-Pleasing Size: Slab pies are baked on sheet pans, yielding far more servings than a traditional round pie.
- Double Cherry Flavor: Combines sweet, fresh cherries with dried tart cherries for depth and complexity.
- Almond to the Core: Almond paste and chopped almonds give richness, while an almond glaze adds elegance on top.
- Perfectly Shareable: Cut into convenient squares—great for parties and potlucks.
Ingredients You’ll Need
For the Flaky All-Butter Crust
- All-purpose flour (3 3/4 cups) – for structure and texture
- Salt (1 1/2 tsp.) – enhances flavor
- Cold, unsalted butter (1 1/2 cups, cubed) – key for flakiness
- Ice water (9 Tbsp.) – keeps the dough cold for tender layers
- Apple cider vinegar (1 1/2 Tbsp.) – reduces gluten formation for a delicate crust
For the Double Cherry Filling
- Fresh or thawed frozen sweet cherries (4 cups, pitted) – provide juiciness
- Dried tart cherries (1/2 cup) – add chewy, tangy notes
- Sugar (1/2 cup) – sweetness for fruit and balance for tart cherries
- Cornstarch (3 Tbsp.) – thickens the filling
- Lemon zest + juice (1 tsp. zest, 1 Tbsp. juice) – brightness and acidity
- Almond paste (4 oz., diced) – creamy, nutty richness throughout
- Sliced almonds (1/4 cup, chopped) – a crunchy textural element
- Large egg – for glaze
For the Almond Glaze
- Powdered sugar (1 cup) – for smooth sweetness
- Whole milk (2 Tbsp.) – creates the right drizzling consistency
- Almond extract (1/2 tsp.) – boosts almond flavor throughout
Step-by-Step Instructions
1. Prepare the Flaky Crust
- In a large bowl, whisk together the flour and salt.
- Using a pastry cutter or your fingertips, cut the cold butter into the dry mixture until you see pea-to-dime sized bits—these pockets are what make the crust flaky.
- Combine ice water and apple cider vinegar in a small bowl. Gradually add this to the flour mixture, one tablespoon at a time. Mix gently, just until dough starts to clump.
- Turn out onto a lightly floured surface; knead gently 4–5 times just to bring together. Divide dough in half and shape each half into a 6-by-3-inch rectangle, minimizing cracks.
- Wrap each piece in plastic and refrigerate for at least 2 hours, or up to 2 days.
2. Cherry Filling Magic
- Preheat your oven to 375°F.
- While the crust chills, prepare the filling: Toss together sweet cherries (thawed and well-drained if using frozen), dried tart cherries, sugar, cornstarch, lemon zest, and juice in a medium bowl. Mix until all cherries are coated.
- Dice almond paste into small cubes to ensure even distribution.
3. Rolling Out and Assembling the Pie
- Let the dough soften at room temperature for about 30 minutes, until just pliable.
- On a lightly floured surface, roll one block of dough into a 16-by-12-inch rectangle. Transfer to a 13-by-9-by-1-inch sheet pan, gently pressing into corners and letting excess drape slightly over the rim.
- Refrigerate the lined pan while rolling the second portion of dough into a 15-by-11-inch rectangle. Using a small cutter or bottle cap, punch out small rounds in this top crust for a playful, vented look.
- Pour the cherry filling into the bottom crust. Scatter diced almond paste and chopped almonds evenly over the cherries.
- Drape the top crust over the filling. Trim dough to leave 1/2-inch overhang; tuck the top crust edge under the bottom and crimp as desired. Optionally, place cut-out circles decoratively on top for a custom finish.
- Pop the whole assembled pie in the freezer for 15–30 minutes to firm up—this helps create pronounced, defined edges during baking.
4. Finishing Touches: Egg Wash & Baking
- Mix the egg with 2 teaspoons of water for an egg wash. Brush the crust and any decorative shapes lightly with this wash to ensure a golden, shiny top.
- Bake for 45–55 minutes, rotating the pan halfway, until the top is deeply golden and the filling is bubbling.
- Allow the pie to cool for at least 1 hour. This cooling period allows the filling to set for clean, sliceable squares.
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5. Almond Glaze Drizzle
- In a small bowl, vigorously whisk powdered sugar, milk, and almond extract until smooth with a pourable consistency.
- Cut the cooled slab pie into squares, then drizzle with almond glaze for a beautiful, bakery-style finish.
Expert Tips & Serving Suggestions
- Make Ahead: Both the crust and filling can be prepped ahead. The dough keeps refrigerated for 2 days or frozen for up to 2 months.
- Keep It Cold: Work quickly and keep the ingredients cool to yield ultra-flaky pastry—a game changer for any pie baker.
- Accompaniments: Serve warm or at room temperature with a generous scoop of vanilla ice cream for the classic cherry pie experience.
- Custom Crust Toppings: For added flair, sprinkle extra sliced almonds or use decorative dough cutouts before baking.
What Makes This Slab Pie Unique?
The double cherry-almond slab pie stands out for its robust cherry presence, enhanced by the tang of dried fruit and softly melting almond paste that intensifies with every bite. The slab pie format maximizes the pie-to-crust ratio, making each piece satisfyingly sturdy and ideal for handheld feasting—no pie plate or utensils required!
Variations & Ingredient Swaps
- Fruit Flexibility: Swap in a blend of berries (like blueberries or raspberries) for different twists on the filling.
- Nut-Free Option: Omit almond paste and use vanilla extract in the glaze for a straightforward cherry slab pie.
- Sugar Adjustments: If you use particularly tart cherries, you may increase sugar by 1–2 tablespoons.
- Flavor Enhancers: Add a teaspoon of vanilla extract to the filling for extra depth.
Storage & Leftover Guide
- At Room Temperature: Store covered for up to 2 days.
- In the Fridge: Keeps well for up to 5 days; reheat gently for best texture.
- Freezing: Wrap slabs or squares tightly and freeze for up to 2 months. Thaw and glaze before serving.
Table: Ingredient Quick Reference
| Component | Ingredient | Main Purpose |
|---|---|---|
| Crust | Flour, salt, butter, water, vinegar | Creates flaky, tender base |
| Filling | Fresh cherries, dried cherries, sugar, cornstarch, lemon, almond paste, almonds | Moist, sweet-tart, nutty filling |
| Topping | Egg wash, almond glaze | Glossy finish and nuanced sweetness |
Frequently Asked Questions (FAQs)
Q: Can I use frozen cherries instead of fresh?
A: Yes, frozen cherries work well—just be sure to thaw and drain them thoroughly so the filling doesn’t become too watery.
Q: What’s the best way to pit cherries quickly?
A: A cherry pitter is the fastest tool, but a sturdy drinking straw or a chopstick can also work in a pinch—just push through the stem end to pop out the pit.
Q: Why do I need to chill the crust so long?
A: Keeping the butter cold and allowing the dough to rest helps ensure tender, flaky layers and makes the dough easier to handle without shrinking.
Q: Can I prepare the slab pie ahead of time?
A: Absolutely! The unbaked assembled pie can be wrapped and refrigerated overnight or frozen for up to a month. Bake from cold, adding a few extra minutes to the time if needed.
Q: Is almond paste the same as marzipan?
A: Almond paste is softer, less sweet, and contains more almonds compared to marzipan. For best results in this pie, use almond paste for a subtle richness.
Serving Suggestions and Pairings
- Classic: Warm squares with a scoop of vanilla ice cream or whipped cream.
- Picnic Perfect: Let cool completely, cut into hand-held pieces, and pack for easy outdoor eating.
- Brunch Table: Pair with hot coffee, chai, or spiced tea for an indulgent treat.
Get Creative: Decorating Your Slab Pie
Have fun with cut-outs, braids, or sprinkled almonds on top before baking! For a rustic look, leave the vent holes simple. For a festive finish, opt for a light dusting of powdered sugar in place of glaze.
Inspiration for All Seasons
While nothing tastes more like summer than cherries, you can use this slab pie method with peaches, apples, pears, or cranberries—experiment and make it your signature party slab pie year round!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a39894005/cherry-almond-slab-pie-recipe/
- https://www.eatthelove.com/cherry-slab-pie/
- https://www.sophisticatedgourmet.com/2010/07/sweet-sour-cherry-slab-pie/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44039313/fruit-pies/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g36558208/summer-pie-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44830221/pie-crust-designs/
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