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square image of a square of cherry slab pie with lattice crust.
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Cherry Slab Pie with Lattice Crust
Prep Time
1 hr 30 mins
Cook Time
45 mins
 
This delicious 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.
Course: Dessert
Cuisine: American
Keyword: cherry pie recipe, cherry slab pie, lattice crust
Servings: 16 squares
Author: Jackie
Ingredients
Crust-
  • 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
Filling-
  • 6 cups cherries pitted and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • ½ cup corn starch
  • 1 cup granulated sugar
Egg Wash-
  • 1 large egg lightly beaten
  • 2 tablespoons granulated sugar
Instructions
Crust:
  1. Combine flour and salt in a large bowl or your food processor.
  2. Add butter cubes and either cut into flour using a pastry cutter or pulse in the processor until it forms small pea-like clumps.
  3. 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.
  4. 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.
Cherry Pie Filling:
  1. In a large bowl, combine chopped cherries, lemon juice, cornstarch, and sugar. Toss until cherries are coated; set aside.
Assembly:
  1. 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.
  2. Fill the dough lined pan with the cherry filling. Place in the refrigerator while you prepare the lattice top crust.
  3. 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.
  4. In a small bowl whisk the egg, then brush the top of the crust with a thin layer. Sprinkle with sugar.
  5. Bake pie for 45-50 minutes or until crust is golden brown. Once done, allow to cool for 30 minutes before slicing into squares.
Recipe Notes

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.