Sour Cherry Slab Pie
A perfect picnic dessert; just slice and pass! A delicious alternative to the traditional pie.
Servings: 15 Squares or Slices
Ingredients
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
Instructions for Preparing the Pastry
- Preheat oven to 375°F; prepare 15x10x1 inch baking pan with parchment paper
- Roll out 1 ½ discs of pastry dough into 12x18 inch rectangle; transfer to prepared baking pan letting pastry hang over sides
- 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
- Pour homemade cherry pie filling into prepared pastry; place second smaller portion of prepared rolled pastry dough over filling
- Bring bottom pastry edges up over top pastry; pinch to seal and flute edges
- Brush top with heavy cream or egg wash; generously sprinkle with course raw Demerara Sugar
- Using a fork, dock top crust; place in middle rack of oven
- Bake until golden and filling bubbling: 50 to 55 minutes
- Transfer to wire rack until just warm: about 40 minutes
- Slice and serve