Cherry Slab Pie. Before I started making pies, I thought pie only comes in a circle. But it also comes in a rectangle! This slab pie recipe is great to feed a crowd and the cherry filling is just right to brighten your summer day!
For the 4th pie of PIE MONTH, I go to my idol, Martha Stewart. You might think that I’m kidding but she really is!! I’ve been watching her shows and reading her books and magazines for many, many years and she just has so many ideas. For the kids, for home, for baking, just a galore of ideas. And that is why she is my idol. 🙂
There are so many wonderful things about this book :
- It has beautiful pictures for every recipe.
- It has the step-by-step instructions with pictures.
- It’s divided by 10 different sections; the classic pies, the free form pies, sleek, dreamy, rustic, layered, dainty, artful, holiday, and savory.
- I also love how it has many ideas for crusts, for the shape of the pie, fillings of the pie and how to make the top of the crust.
- Because it has tart recipes too, there are many more variations to bake.
So, if you are looking for beautiful inspirations for your next dessert, a book with clear instructions, and great recipes, then search no more because this is the perfect book for you.
There are many steps to this slab pie, but have no fear. Just take your time and at the end you will end up with a pretty Cherry Slab Pie.
So this is how I make the crust. I have everything ready in one place. The flour, sugar, salt, ice water, butter and plastic wrap. Whenever I make crust, I now always have the plastic wrap ready so that when the dough is ready, I can just put it in the plastic wrap without having to wash my hands back and forth. Efficiency!! 😛
Now this crust is an all butter crust. So I cut all the butter into small pieces. Recipes usually say to use two knives or use a pastry blender, but my favorite tool to make pie is still my fingers. So I get in there and mix it all together.
After a few minutes, this is what it should look like. The crust will not be completely mixed but it will still have small pea sized pieces.
After you add the water, you should have a dough that you can shape into a ball. Divide into 2 and shape it into 2 discs. Wrap each disc with plastic wrap and refrigerate for 1 hour or overnight. When you are ready to roll out your dough, set it out on the counter for about 10 minutes.
The next few steps is how you put the dough into your tart pan.
Roll out one of the dough on your lightly floured surface
Make the crust bigger than your pan.
Fold it in half 
Fold it into quarter
Put on tart pan and unfold.
Roll out the second dough. With your ruler and knife or pastry cutter, cut the crust into small strips.
Now the lattice work. It looks complicated but trust me, it’s not. Start with 6 lengthwise strips. We will name them strip 1 to 6.
Fold strip 1, 3 and 6 and put one strip in the middle.
1 2 3 4 5 6
Unfold strip 1, 3, and 6.
1 2 3 4 5 6
Fold strip 2, 4, and 6
1 2 3 4 5 6
Put another strip in the middle and unfold strip 2, 4, and 6.
Repeat the steps up and down the tart pan. The result should look like this. Ta da !!!
After you bake it, you can see how all the hard work pays off!! It’s a great pie for a party, where everybody can have a square and when you top it with vanilla ice cream, you’ll be everyone’s favorite baker!! 🙂
Tips on making this Cherry Slab Pie :
- This pie takes patience and time (3 refrigeration time). But the result is worth it! Make sure to do it when you are not in a rush or make the crust a day ahead.
- If you are doing the cherry pitting yourself, pull up chair, put on your favorite show and enjoy this relaxing time! Before you know it, it will be done and you’ll have fresh pitted cherries in no time. Here are some ways to pit cherries.
Happy Baking!!
| Servings |
15 people
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- 2 cups flour + more for rolling out dough
- 1/4 cup sugar
- 3/4 tsp salt
- 1 cup cold unsalted butter, cut into cubes
- 1/4 cup ice water, plus a few more tablespoons
- 1 egg yolk
- 2 tbsp heavy cream
- 1 cup sugar
- 1/4 tsp salt
- 3 tbsp cornstarch
- 6 cups cherry, pitted
- 1 tsp vanilla extract
Ingredients
Crust
Cherry Filling
|
|
- In a large bowl, put flour, sugar, salt and mix by hand. Add butter and using your finger, mix together until it comes together to the size of small peas.
- Sprinkle the ice water and fluff with a fork. Add more water a tablespoon at a time until the dough is moist but not wet.
- Divide the dough into 2 and shape into discs. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Before rolling out the dough, leave out on your countertop for about 10 minutes.
- On a lightly floured surface, roll out one dough to the size of the tart pan. Fit into the tart pan and trim the excess dough. Refrigerate for 30 minutes.
- Roll out the second dough on a parchment paper. This will make it easier to transfer to refrigerator for cooling period. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the sugar, cornstarch, salt together. Add the cherries and the vanilla. Pour into the the tart pan. Using a pastry cutter, cut the second dough into thin strips. Make the lattice pattern on top. Trim the excess dough by rolling the rolling pin on top of the tart pan.
- Combine the egg and the heavy cream. Brush the top with the egg wash. Refrigerate for 30 minutes.
- Put the tart pan on a large baking sheet so it will be easy to take out of the oven. Bake for 15 minutes.
- Bring down the temperature to 375 degrees Fahrenheit and bake for another 40 - 45 minutes. Cool on a wire rack.
Adapted from : Martha Stewart's Pies and Tarts
