Finding Joy in My Kitchen: Slab Cherry Pie

It’s no secret that we love cherries around here. So, before summer ends, we whipped up a cherry pie!

Rather than make it in a pie plate, I decided to make one as a “slab”, in a 9x13 baking dish.

It worked out great and it was sure delicious.

Slab Cherry Pie

Crust Ingredients

3 C flour {we used Eagle Mills Flour with UltraGrain}
1 tsp. salt
1 1/4 C butter
1 egg
1 tsp. vinegar
5 T cold water

Cherry Filling Ingredients

1 recipe cherry pie filling

Directions

In a large bowl, combine the 3 C flour, 1 tsp. salt {omit if using salted butter}, and 1 1/4 C butter. Use a fork and mix until crumbly.

In another bowl or measuring cup, lightly beat an egg and add the 1 tsp. vinegar.

Add the egg mixture to the butter/flour and then add in the 5 T cold water. At this point, the dough will begin to clump together. Use your hands to form a dough.

Chill the crust for 15-30 minutes.

Meanwhile, prepare the cherry pie filling according to directions. Set aside to cool.

When the pie crust is ready, divide the dough into two portions and roll each portion into a thin layer (roughly the size of a 9x13 rectangle) using a well-floured surface.

Place one pie crust into the 9x13 baking dish.

If the dough does not come up the sides very high, you have two choices: take some pie crust dough from the other rectangle and piece it in along the sides, or just leave it as is (that’s what I did).

Taking the other piece of crust dough, cut lattice strips, about 1/4-1/2 inch in width, from the full piece.

Then, pour the cooled cherry pie filling into the crust.

Arrange the lattice strips across the top as you please.

If your crust comes up over the top of the filling, fold that edge over to create a lattice around the sides. If it does not, you might consider creating a seal around the edges by pinching a lattice strip along each side. That is what I ended up doing.