Sweet and Sour Cherry Slab Pie


Baked in a 13×9-inch pan, our double-crust dessert totes well and makes enough to share.

Sweet and Sour Cherry Slab Pie
Photo: Blaine Moats
Hands On Time:
30 mins
Total Time:
2 hrs 20 mins


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


For Dough:

  1. 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.

  2. Form one-fourth of the dough into a disk and wrap. Flatten and wrap remaining dough. Refrigerate both 1 hour.**

For Filling and Assembly:

  1. In a large bowl toss cherries, reserved juice if using frozen, sugar, cornstarch, and crushed anise.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

291 Calories
15g Fat
35g Carbs
4g Protein
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.

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