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1/2 Slab Cherry Pie. Simple recipe for a small family sized Classic Cherry Slab Pie. | thesugarcoatedcottage.com

1/2 Slab Cherry Pie

Stacey Thimmes - The Sugar Coated Cottage
1/2 Slab Cherry Pie. Sweet, plump, juicy cherries and buttery, flaky crust all baked in a half sheet pan for a rustic, simplistic pie thats sweet and delicious.
5 from 1 vote
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine Pie
Servings 1 8x8 pan

Ingredients
  

  • CRUST:
  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice water more if needed
  • TOP OF PIE:
  • 1 egg white
  • 1 Tbsp sugar
  • FILLING:
  • 4 cups pitted cherries
  • 1 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 3 Tbsp corn starch
  • Juice of 1 lemon

Instructions
 

  • Preheat oven to 400 Degrees F
  • Have 8x8 pan ready, set aside.
  • FILLING:
  • Add all the ingredients and stir so cherries are evenly coated. Set aside.
  • PIE CRUST:
  • Add flour and salt to food processor
  • Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
  • Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
  • Empty onto a large piece of plastic wrap, press together to form a dough ball.
  • If dough is too soft refrigerate.
  • Roll out dough to 1/8 inch thick on a floured surface.
  • Using 8x8 pan as a guide cut dough adding an extra inch around for the sides of the pan.
  • Fit the cut dough into the pan. Pressing the sides up as needed.
  • Repeat rolling out the second dough disk, using 8x8 pan as guide cut closer to the actual size as this piece will only be going on top.
  • Cut vent holes.
  • Lay on top of pie and gently but firmly press the edges of the top dough and bottom dough together to keep the filling in while baking.
  • With a small pastry brush brush on egg white to top of crust and ever so lightly sprinkle with sugar.
  • Bake 45-50 minute or until filling is bubbling and crust is golden brown.
  • Cool.
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