Cherry Slab Pie Recipe

This Cherry Slab Pie recipe is one of my go-to desserts when I’m baking for a crowd. It’s packed with juicy, sweet-tart cherries and wrapped in a golden, flaky crust that bakes beautifully in a sheet pan. I love how easy it is to cut into squares—no mess, no fuss, just pure cherry pie goodness in every bite. The filling is thick, glossy, and bursting with fruit flavor, while the crust stays crisp and buttery. It’s perfect for picnics, potlucks, or holiday gatherings. If you're looking for a classic dessert that’s easy to serve and guaranteed to impress, this slab pie is it.

Print Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 16

Course: Dessert

Cuisine: American

Calories: 310

Equipment Method Notes

Equipment

Mixing bowls
Rolling Pin
10×15-inch jelly roll pan (or rimmed baking sheet)
Pastry brush
Sharp knife or pastry cutter
Measuring cups and spoons
Fork
Cooling rack

Method

For the crust:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

For the filling:

6 cups fresh or frozen cherries, pitted
1 cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
1 tablespoon butter, cut into small pieces

For assembly:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Notes

If I notice the filling is a little runny after baking, I just let the pie sit longer. It firms up beautifully as it cools. And if the top crust tears while transferring, I patch it up – rustic pies are always charming and still taste incredible!