Description
This cherry slab pie features fresh cherries and a sweet almond glaze. Bake it in a sheet pan for an easy, big-batch dessert ideal for large gatherings.
Ingredients
- 12 cups fresh cherries, pitted and halved
- 1½ cups granulated sugar
- ½ cup all-purpose flour
- 1 tablespoon almond extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 6 pie crusts (store-bought or homemade, enough for a 13×19-inch pan)
- ⅓ cup milk or half-and-half (for brushing)
- ½ cup granulated sugar (for sprinkling)
- 1½ cups powdered sugar (for glaze)
- 1 teaspoon almond extract (for glaze)
- 2 tablespoons milk or half-and-half (for glaze)
Instructions
- Preheat oven to 400°F. Grease a 13×19-inch rimmed baking sheet.
- Roll out half of the pie crusts into a rectangle large enough to fit the sheet pan. Press into the pan, allowing a slight overhang.
- In a large bowl, toss cherries with sugar, flour, almond extract, and lemon juice. Let sit for 10 minutes to form syrup.
- Spoon cherry mixture evenly over the crust. Dot with butter.
- Roll out remaining pie crusts and cut into strips for a lattice top. Arrange over the filling, then fold and flute the edges.
- Brush the crust with milk and sprinkle with sugar.
- Bake for 10 minutes at 400°F, then reduce temperature to 350°F and bake for 1 hour 40–50 minutes, until the filling bubbles thickly and crust is golden brown.
- Cool completely in the pan.
- Whisk glaze ingredients together and drizzle over cooled pie. Let set 15 minutes before slicing.
Notes
- Use fresh cherries for the best flavor.
- Ensure the pie cools completely before applying the glaze.
- Prep Time: 1 hour
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American