Double Cherry Slab Pie


A combination of frozen and dried cherries make this fruit pie possible any day of the year. Once you've mastered the cherry pie, try our variation for blackberry pie bars.

Prep Time:
30 mins
Bake Time:
45 mins
Cool Time:
1 hrs
Total Time:
2 hrs 15 mins


Flaky Pastry

  • 3 ¾ cup all-purpose flour

  • 2 tablespoon granulated sugar

  • 1 ½ teaspoon salt

  • ¾ cup shortening

  • cup chilled butter, cut into chunks

  • ⅔ - 1 cup ice water

Double Cherry Filling

  • 5 cup frozen pitted tart red cherries (2 12-oz, packages)

  • ¾ cup dried tart red cherries

  • 1 cup granulated sugar

  • 1 cup corn flakes

  • 1 teaspoon finely shredded lemon peel

  • 1 egg white

  • 1 tablespoon water


For Flaky Pastry

  1. In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.

  2. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.

For Double Cherry Filling

  1. In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.

  2. Preheat oven to 350°F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.

  3. Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.

  4. Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.

    Double Cherry Slab Pie
    Andy Lyons

Blackberry Pie Bars

Make blackberry pie filling by trading 5 cups fresh or frozen blackberries for the frozen cherries in the filling.

Nutrition Facts (per serving)

354 Calories
14g Fat
54g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 354
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 276mg 12%
Total Carbohydrate 54g 20%
Total Sugars 28g
Protein 4g
Vitamin C 1.2mg 6%
Calcium 10mg 1%
Iron 1.8mg 10%
Potassium 60mg 1%
Fatty acids, total trans 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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