Sour Cherry Slab Pie Recipes

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SOUR CHERRY SLAB PIE



Sour Cherry Slab Pie image

A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 10

6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
  • On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
  • On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
  • Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
  • In a medium bowl, stir together confectioners' sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

CHERRY STREUSEL SLAB PIE



Cherry Streusel Slab Pie image

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup cold unsalted butter, cubed
2 lb frozen sweet and tart cherries (about 6 cups)
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch

Steps:

  • Heat oven to 375°F.
  • Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
  • In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
  • Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g

SOUR CHERRY PIE



Sour Cherry Pie image

This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 5

1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca
1 ½ cups white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  • Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g

PATE BRISEE FOR SOUR CHERRY SLAB PIE



Pate Brisee for Sour Cherry Slab Pie image

Use this recipe to make our Sour Cherry Slab Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes enough for one 15-by-10-by-1-inch pie

Number Of Ingredients 5

3 3/4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
1 1/2 cups chilled (3 sticks) unsalted butter, cut in pieces
6 to 12 tablespoons ice water

Steps:

  • Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  • Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.

PERFECT SOUR CHERRY PIE



Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

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Top Asked Questions

How do you make a sour cherry pie?
When the pie is served, top with vanilla ice cream to add the element of sweet to the sour! Preheat oven to 400 degrees F (200 degrees C). Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes.
How do you pit cherries for a cherry slab pie?
Or, you can use a chopstick or a straw to simply push into the cherry to pop out the pit. Pitting cherries is a little time consuming, but your Cherry Slab Pie will be worth the effort! After you’ve made your pie crust, roll it out into the shape you need and pour in your filling.
What can I do with sour cherries?
This recipe is made with sour cherries, so it has that sweet and sour thing going on that makes it so good! Premade sour cherry pie filling is perfect for all kinds of baked goods, such as cherry crisp, cherry puff pastries, pies, a cherry galette or, even as a cake filling.
Does Cherry slab pie need sugar glaze?
Sour Cherry Slab Pie Adapted from Martha Stewart I’ve already sung the praises of the the slab pie (above) but let me also mention this: I’m generally repelled by white sugar glazes on pastries. They seem to add sweetness, but not much else.

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