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Cherry Pie Slab Bars Recipe

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★★★★★

4.6 from 52 reviews

This delightful Cherry Pie Slab Bars recipe features a buttery, flaky crust filled with a luscious, sweet-tart cherry filling infused with hints of lemon, vanilla, and optional almond and bitters notes. Baked as a slab pie, it’s perfect for serving a crowd with its generous size and rustic charm.

Ingredients

Scale

For the Dough

  • 3 3/4 cups (510 g) all-purpose flour, plus more for rolling
  • 3/4 cup (167 g) sugar, divided
  • 2 3/4 teaspoons kosher salt, divided
  • 1 1/2 cups (3 sticks) unsalted butter, cold, cubed
  • 3/4 cup very cold water (approximately, for dough)

For the Cherry Filling

  • 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)

For Topping

  • 1 large egg, beaten to blend
  • 3 tablespoons demerara sugar

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt. Using your fingertips, rub the cold butter into the dry ingredients until the butter pieces are flattened and about the size of a quarter. Gradually add 3/4 cup very cold water while stirring with a fork until a shaggy dough forms. Squeeze the dough together gently with your hands to bring it roughly together.
  2. Chill the Dough: Turn the dough onto a floured work surface and knead a few times until it just forms a cohesive ball. Flatten it into a rectangle, wrap with plastic wrap, and refrigerate for at least 2 hours or up to 3 days to chill thoroughly.
  3. Prepare the Cherry Filling: In a medium saucepan, combine the remaining 3/4 cup granulated sugar with lemon zest, rubbing them together to release the fragrance. Add the pitted cherries, cornstarch, and remaining 1/2 teaspoon kosher salt. Cook over medium heat, stirring occasionally until the mixture thickens and bubbles, about 4 to 5 minutes. Remove from heat and stir in lemon juice, vanilla extract, and optionally almond extract and bitters. Transfer to a heatproof container and allow to cool to room temperature before refrigerating until ready to use.
  4. Roll Out and Assemble Base Dough: Preheat the oven to 425°F and place a rack in the center. On a lightly floured surface, roll out the chilled dough to a rough rectangle. Fold it into thirds like a letter, then portion off one-third of the dough and refrigerate it. Roll out the remaining dough to an 18″ x 14″ rectangle and press it into a 13″ x 9″ baking pan, pressing the dough into the bottom, sides, and corners with a slight overhang.
  5. Roll Out Top Dough: Roll out the reserved dough portion to approximately 13″ x 9″. Cut out decorative shapes as desired, or keep as a sheet for the top crust.
  6. Assemble the Pie: Spread the cooled cherry filling evenly over the bottom crust in the pan. Place the top sheet or decorative dough shapes over the filling. Fold any excess dough into the overhang from the bottom crust to seal. Brush the dough with the beaten egg wash and sprinkle evenly with demerara sugar. Place the pan on a baking sheet for stability.
  7. Bake: Bake the slab pie at 425°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking, tenting with foil if the crust browns too quickly, for an additional 60 to 90 minutes, until the crust is a dark golden brown and the filling is bubbling throughout.
  8. Cool and Set: Remove from the oven and allow the pie to cool completely at room temperature for at least 2 hours, preferably up to overnight, to let the filling set properly before slicing and serving.

Notes

  • Cold butter is essential for a flaky crust; do not let it soften before mixing into flour.
  • Optional almond extract and Angostura bitters add a subtle depth of flavor but can be omitted if preferred.
  • Using demarara sugar on top adds a nice crunch and sparkle to the crust.
  • Letting the pie cool fully is important to achieve clean slices without the filling running.
  • This slab pie is perfect for feeding a crowd and can be stored covered in the refrigerator for up to 3 days.

Keywords: cherry pie slab bars, cherry slab pie, slab pie, fruit pie bars, cherry dessert, homemade cherry pie, slab pie recipe

Find it online: https://kitchenbyclara.com/cherry-pie-slab-bars-recipe/