Ingredients

3 3/4 cups (510 g) all-purpose flour, plus more for rolling

3/4 cup (167 g) plus 1 tablespoon sugar, divided

2 3/4 teaspoons kosher salt, divided

1 1/2 cups (3 sticks) unsalted butter, cold, cubed

9 cups sweet dark cherries (about 3 lb.), pitted

6 tablespoons cornstarch

2 lemons, zested and juiced

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

7 drops Angostura bitters (optional)

1 large egg, beaten to blend

3 tablespoons demerara sugar

Instructions

Step 1: In a large bowl, whisk together flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt. Using your fingertips, rub the cold butter into the dry ingredients until the butter forms large flattened pieces about the size of a quarter. Gradually add 3/4 cup very cold water while stirring with a fork until a shaggy mixture forms. Squeeze the mixture together with your hands to form a rough dough.

Step 2: Turn the dough out onto a work surface and knead a few times until it just comes together. Flatten into a rectangle, wrap with plastic, and refrigerate until very cold, at least 2 hours or up to 3 days.

Step 3: Meanwhile, in a medium saucepan, rub lemon zest into the remaining 3/4 cup sugar until damp and fragrant. Add the cherries, cornstarch, and remaining 1/2 teaspoon salt, stirring to combine. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles, about 4 to 5 minutes. Stir in lemon juice, vanilla extract, almond extract (if using), and bitters (if using). Transfer to a heatproof container and let cool to room temperature. Refrigerate until ready to use.

Step 4: Place a rack in the center of the oven and preheat to 425°F (220°C). On a lightly floured surface, roll out the dough to a rough rectangle, then fold it onto itself in thirds like a letter. Portion off one-third of the dough and return it to the refrigerator. Roll out the remaining dough to an 18″ x 14″ rectangle and transfer it to a 13″ x 9″ baking pan. Press the dough into the bottom, sides, and corners of the pan, leaving a slight overhang.

Step 5: Roll out the reserved dough to a rough 13″ x 9″ rectangle. Cut out decorative shapes if desired for the top crust.

Step 6: Spread the cooled cherry filling evenly into the baking dish. Place the top sheet of dough or decorative shapes over the filling, folding any excess into the overhang. Brush the dough with the beaten egg and sprinkle with demerara sugar. Place the pan on a baking sheet.

Step 7: Bake the slab pie for 20 minutes at 425°F, then reduce the oven temperature to 350°F (175°C). Continue baking, tenting with foil if the crust starts to brown too much, until the crust is dark brown and the filling is bubbling throughout, about 60 to 90 minutes more. Let the pie cool to room temperature to allow the filling to set, at least 2 hours or overnight before slicing.

Tips & Variations

For extra flavor, gently toss the cherries with a splash of brandy before cooking the filling.

Use fresh or frozen cherries; just be sure to thaw and drain frozen cherries before cooking.

Adding almond extract enhances the cherry flavor but can be omitted if preferred.

Decorative cutouts on top add a beautiful touch and can be made with leftover dough.

Storage

Store leftover cherry pie slab bars in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or briefly in a preheated oven until warmed through. You can also freeze the bars wrapped tightly in plastic and foil for up to 3 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Thaw and drain them before cooking the filling to avoid excess moisture that can make the crust soggy.

How do I prevent the crust from getting too brown?

If the crust starts to brown too quickly during baking, tent the pie loosely with aluminum foil to protect it while the filling finishes cooking.