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Sour Cherry Slab Pie

Sour Cherry Slab Pie

A perfect picnic dessert; just slice and pass! A delicious alternative to the traditional pie.

Course Dessert
Cuisine Canadian
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

  • 3 large discs homemade butter-lard pie pastry dough thawed overnight in fridge or freshly made, wrapped in plastic and chilled an hour
  • 2 tablespoons heavy cream or whole egg beaten with a tablespoon of water
  • Demerara Sugar

Ingredients for Filling

  • 6 cups Homemade Sour Cherry Pie Filling
  • 1 teaspoon lemon zest


Instructions for Preparing the Pastry

  1. Preheat oven to 375°F; prepare 15x10x1 inch baking pan with parchment paper
  2. Roll out 1 ½ discs of pastry dough into 12x18 inch rectangle; transfer to prepared baking pan letting pastry hang over sides
  3. 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

  1. Pour homemade cherry pie filling into prepared pastry; place second smaller portion of prepared rolled pastry dough over filling
  2. Bring bottom pastry edges up over top pastry; pinch to seal and flute edges
  3. Brush top with heavy cream or egg wash; generously sprinkle with course raw Demerara Sugar
  4. Using a fork, dock top crust; place in middle rack of oven
  5. Bake until golden and filling bubbling: 50 to 55 minutes
  6. Transfer to wire rack until just warm: about 40 minutes
  7. Slice and serve