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Sour Cherry Slab Pie
A perfect picnic dessert; just slice and pass! A delicious alternative to the traditional pie.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 15 Squares or Slices
Author Valerie Lugonja
Ingredients for Pastry
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3
large discs homemade butter-lard pie pastry dough
thawed overnight in fridge or freshly made, wrapped in plastic and chilled an hour
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2
tablespoons
heavy cream or whole egg
beaten with a tablespoon of water
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Demerara Sugar
Ingredients for Filling
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6
cups
Homemade Sour Cherry Pie Filling
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1
teaspoon
lemon zest
Instructions for Preparing the Pastry
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Preheat oven to 375°F; prepare 15x10x1 inch baking pan with parchment paper
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Roll out 1 ½ discs of pastry dough into 12x18 inch rectangle; transfer to prepared baking pan letting pastry hang over sides
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Repeat with second portion of pastry dough (1 ½ discs) but roll into 11x16 inch rectangle; set aside
Instructions for Filling Slab Pie and Preparing for Oven
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Pour homemade cherry pie filling into prepared pastry; place second smaller portion of prepared rolled pastry dough over filling
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Bring bottom pastry edges up over top pastry; pinch to seal and flute edges
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Brush top with heavy cream or egg wash; generously sprinkle with course raw Demerara Sugar
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Using a fork, dock top crust; place in middle rack of oven
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Bake until golden and filling bubbling: 50 to 55 minutes
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Transfer to wire rack until just warm: about 40 minutes
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Slice and serve