Is there anything more classic than a cherry slab pie? This recipe is a fun twist on the traditional version, with a lattice crust. The end result is a beautiful pie that's perfect for any occasion.
Cherry Slab Pie with Lattice Crust is an easy and impressive dessert that is perfect for a summer party! The pie bars are easily transferred and look beautiful on a plate. Kids and adults will love them.
Cherry Slab Pie with Lattice Crust is a type of pie that is made with a lattice crust. The filling is typically made with juice cherries, but other fruits can be used as well. We love making Apple Pie Bars and Cherry Pie Bars.
The pie is often served with vanilla ice cream or fresh whipped cream. Cherry Slab Pie with Lattice Crust is a popular summer dessert, and it can be found at many restaurants and bakeries.
WHY WE LOVE THIS CHERRY SLAB PIE
- Perfect for any occasion-This cherry slab pie is perfect for any occasion – it's easy to make, feeds a crowd, and tastes delicious!
- Lattice crust- Instead of a traditional crust, this pie has a lattice crust. The crisscrossed strips of dough give this classic pie a fun twist.
- Easy to make- Although it may seem complicated, this pie is actually pretty quick and easy to make.
SHEET PAN PIE INGREDIENTS/SHOPPING LIST
- Granulated Sugar
- Unsalted Butter, very cold
- Ice water
- Sweet Cherries- I like to use fresh bing cherries, but frozen cherries work well too.
- Lemon juice-
- Vanilla extract
- Corn starch
SUBSTITUTIONS AND ADDITIONS
- Unsalted butter: You can use salted butter, but if you do, you won’t need to add as much salt to the recipe.
- Almond Extract: I didn't add it to the recipe because the flavor is hit or miss with some people, but I LOVE the cherry/almond combination. Add a ½ teaspoon to your cherry filling if desired.
- Use puff pastry: If you want to make this recipe even quicker, you can use store-bought puff pastry for the lattice crust instead of making it from scratch. You can use it to make our Cherry Hand Pies too.
- Use cherry pie filling: Although I think fresh cherries mixed in lemon juice and sugar are better, you can use cherry pie filling to save on time if you choose.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- 2 Large bowls
- Small bowl
- Pastry cutter or food processor
- Quarter sheet pan or jelly roll pan
- Rolling pin
- Sharp knife, pastry wheel, or pizza cutter to cut the lattice pattern strips of dough.
- Cherry Pitter- I recently found this really cool cherry pitter on amazon and it is game changing to the process. I was able to pit 10 pounds of cherries in about 10 minutes!
HOW TO MAKE THIS CHERRY SLAB PIE WITH LATTICE CRUST
For this recipe, you’ll need to make the crust, pie filling, and assemble the pie before baking. Follow the steps below for a delicious summer treat!
Make the Lattice Crust
- First, combine flour and salt in a large bowl or food processor. Then, add the cold butter cubes and cut into the flour mixture using the pastry cutter, or pulse in the food processor.
- Once pea-like clumps form, add the ice water and mix until the dough forms a large ball.
- Separate pie dough into two balls and gently flatten them.
- Wrap the disks in plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
Make the Cherry Pie Filling
- Next, combine cherries, lemon juice, cornstarch and sugar in a large bowl.
- Toss everything together until the cherries are fully coated. Set aside.
Assemble the Pie
- Line jelly roll pan with parchment paper.
- Roll out 1 of the disks of dough into a thin rectangle roughly 11- x 15- inches (a bit larger than your pan).
- Then, transfer the bottom pie crust to a quarter-sheet pan or jelly-roll pan, and fit it into the corners, with the excess dough hanging over the sides of the pan.
- Fill the dough lined pan with the cherry tart filling.
- Place in the refrigerator while you prepare the lattice top crust.
- Remove the remaining dough disk from the fridge and roll it into a large rectangle roughly 10x13 inches about ¼ of an inch thick.
- Cut the dough into long strips and weave or braid the thin strips into a decorative lattice top crust. Trim and crimp the edges. Or, you can use a lattice cutter. See my video and instructions below on how I make the lattice topping.
- In a small bowl make the egg wash by whisking the egg with a teaspoon of cold water, and brush the top of the crust with a thin layer. Then, sprinkle the top of the pie with sugar or turbinado sugar.
- Finally, bake your pie for 45-50 minutes or until the crust is golden brown.
- Let the pie cool for 30 minutes to an hour on a wire rack before slicing into squares.
Serve and Enjoy!
- Do not over mix the pie dough. Overmixing adds too much air and gluten which can make the homemade pie crust gummy or chewy.
- It's best to mix the dough by hand. This is best done manually that way the dough is not overworked and will be flaky after baking.
- Don’t skip the refrigeration process. This prevents the dough from spreading during the cooking process and re-chills the chunks of butter which results in a flakier crust.
- To make a regular pie- this recipe will make two pies. Each dough disk should be enough for top and bottom crusts of the pie pan.
- Wrap the pie with plastic wrap.
- Store it in the refrigerator for up to 5 days or in an airtight container at room temperature for up to 3 days.
- The pie can also be frozen for up to 3 months.
- Thaw overnight in the refrigerator.
- Let it come to room temperature before serving.
FREQUENTLY ASKED QUESTIONS
Can I make the crust ahead of time?
Yes, you can. Simply prepare the pie crust and store it in the refrigerator for up to 5 days. Additionally, you can store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before using. If you don't have time to make a homemade dough, I recommend buying the rolls of store-bought pie crust in the refrigerator section.
Should pie be served warm or cold?
The Cherry Slab Pie is baked in a preheated oven, and the pie should be served warm or at room temperature. Don't forget to serve it with a big scoop of ice cream!
What is a lattice cutter?
This kitchen utensil will help you create beautiful lattice topping for your pie or pastry. The cutter has wheels closely positioned together, so it's easy to form the criss crossed pattern as needed!
How do you make a lattice pie crust on a sheet pan pie?
To create the lattice top crust, lay the long strips of dough lengthwise on top of the pie filling, spacing them evenly apart. Fold back every other strip halfway and lay down a shorter strip perpendicular across the unfolded strips. Repeat to place strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the baking sheet to insure they adhere. Then cut the excess dough along the rim with a sharp knife or kitchen shears.
OTHER PIE RECIPES YOU MAY ENJOY
- Peach Pie Crumble with Caramel Whisky Sauce
- Double Crust Lemon Raspberry Pie
- Cherry Pie Bars
- No Bake Key Lime Pie
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar
- 1 ¾ cup unsalted butter (3.5 sticks) cold and cubed
- ¾ cup ice water
- 6 cups cherries pitted and chopped
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- ½ cup corn starch
- 1 cup granulated sugar
- 1 large egg lightly beaten
- 2 tablespoons granulated sugar
Combine flour and salt in a large bowl or your food processor.
Add butter cubes and either cut into flour using a pastry cutter or pulse in the processor until it forms small pea-like clumps.
Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
In a large bowl, combine chopped cherries, lemon juice, cornstarch, and sugar. Toss until cherries are coated; set aside.
Roll out 1 of the disks of dough into a thin rectangle roughly 11- x 15- inches (a bit larger than your pan). Gently transfer the crust to a quarter-sheet pan or jelly roll pan, and fit it into the corners, with the excess dough hanging over the sides of the pan.
Fill the dough lined pan with the cherry filling. Place in the refrigerator while you prepare the lattice top crust.
Remove the remaining dough disk from the fridge and roll it into a large rectangle roughly 10x13 inches about ¼ of an inch thick. Cut the dough into strips and weave or braid the strips into a decorative lattice top crust. Roll and crimp the edges.
In a small bowl whisk the egg, then brush the top of the crust with a thin layer. Sprinkle with sugar.
Bake pie for 45-50 minutes or until crust is golden brown. Once done, allow to cool for 30 minutes before slicing into squares.
Prepare the pie crust ahead of time and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The fully baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.