Recipes and Cooking Sweet and Sour Cherry Slab Pie 5.0 (1) 1 Review Baked in a 13×9-inch pan, our double-crust dessert totes well and makes enough to share. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on June 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 30 mins Total Time: 2 hrs 20 mins Servings: 24 Jump to Nutrition Facts Ingredients For the Crust: 3 ⅓ cup all-purpose flour 1 ½ cup unblanched almond meal 2 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon anise seeds 1 ½ cup cold unsalted butter, cut up ¼ cup ice water For Filling and Assembly: 1 ½ pound fresh dark sweet cherries, pitted (about 4 cups)* 1 ½ pound fresh tart red cherries, pitted (about 4 cups)* ¾ cup sugar, plus more for sprinkling ¼ cup cornstarch ¼ teaspoon anise seeds, crushed 1 large egg Directions For Dough: In a large bowl combine flour, almond meal, sugar, 1 tsp. kosher salt, and the anise seeds. Using a pastry blender, cut butter into flour until it resembles fine crumbs. Drizzle with the ice water and mix just until mixture comes together, adding an additional 1 Tbsp. ice water if needed. Form one-fourth of the dough into a disk and wrap. Flatten and wrap remaining dough. Refrigerate both 1 hour.** For Filling and Assembly: In a large bowl toss cherries, reserved juice if using frozen, sugar, cornstarch, and crushed anise. Preheat oven to 375°F. On a 15x10-inch piece of parchment paper roll large piece of dough into a 14x10-inch rectangle. Transfer dough with parchment into a 13x9-inch baking pan. Press dough firmly against bottom and sides. Spread evenly with filling. On a lightly floured surface roll small piece of dough to 1/8-inch thickness. Cut into strips. Place strips diagonally across filling, leaving some filling exposed. As necessary, fold dough edges down and gently press into strips. In a small bowl whisk together egg with 1 tablespoon water. Brush pastry with egg wash and sprinkle with sugar. Bake 70 minutes or until crust is dark golden brown and filling is bubbling. Let cool in pan on a wire rack. Use parchment to lift uncut pie from pan. Serves 24. *Frozen Cherries Thaw two 12-oz. pkg. frozen tart cherries and two 12-oz. pkg. dark sweet cherries overnight in the refrigerator. Drain, reserving 1/2 cup juice. Prepare as directed. ** Dough can be made ahead and kept chilled up to 2 days or frozen up to 1 month. Thaw frozen dough in the refrigerator overnight. Rate it Print Nutrition Facts (per serving) 291 Calories 15g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 291 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 56mg 2% Total Carbohydrate 35g 13% Total Sugars 18g Protein 4g Vitamin C 2.4mg 12% Calcium 26mg 2% Iron 1.4mg 8% Potassium 84mg 2% Folate, total 34.2mcg *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.