This cherry slab pie is a fruity, feel-good dessert built for sharing—if you can part with a slice. Sweet cherries, a touch of lemon, and a buttery double crust bake into a golden, flaky rectangle topped with a decorative lattice and a sprinkle of coarse sugar. It’s straightforward to make, feeds a crowd, travels well, and freezes beautifully for future treats. Whether for a celebration or a simple weeknight dessert, this slab pie delivers reliable, crowd-pleasing flavor.
Why You’ll Love It
Juicy cherries combined with bright lemon zest and juice make a sweet-and-tangy filling nestled between layers of tender pastry. The lattice top is both charming and practical, letting the filling bubble and caramelize for a beautiful finish.
Simple to make: A clear, easy-to-follow recipe that’s approachable for beginners. Less mess: Baking in a jelly roll pan reduces spills and fuss compared with round pies. Feeds a crowd: The slab format yields many generous slices, making it economical and ideal for gatherings. Transportable: Wrap in foil for potlucks, picnics, or parties—this pie travels well.
You might also like cherry pie cookies, cherry cheesecake icebox cake, double chocolate cherry brownies, apple slab pie, and pumpkin slab pie.
Cherry Slab Pie Ingredients
See the recipe card below for exact amounts and a printable version.
Pie crusts: Store-bought crusts are a convenient shortcut, or use homemade for extra flakiness. Cherry pie filling: Canned is easy; homemade with fresh or frozen cherries also works. Lemon juice and zest: Add bright acidity. Egg and water: Combine for an egg wash to give the crust a glossy color. Coarse sugar: Optional for a crunchy, pretty finish.
How to Make Slab Pie with Cherry Pie Filling
For exact measurements and timing, use the recipe card below.
Make the filling: Stir cherry pie filling with lemon juice and lemon zest until combined. Prepare the crust: Stack and roll out three crusts into a large rectangle, then fit one layered crust into a rimmed jelly roll pan (9 x 13-inch recommended). Trim and press into the pan. Assemble: Pour the cherry filling into the crust. Roll the remaining crust and cut strips to form a lattice or cover the top and cut vents. Pinch edges to seal. Finish and bake: Brush with egg wash, sprinkle coarse sugar if desired, and bake at 375°F until the crust is deep golden and the filling bubbles. Cool before slicing.
Substitutions and Variations
Crust: Use homemade pastry for extra richness. Filling: Make a fresh cherry filling by cooking fresh or frozen cherries with sugar and cornstarch. Citrus: Swap lime or orange zest for a different citrus note. Almond extract: A few drops complement cherries nicely. Egg wash: Brush with milk or cream if you prefer not to use egg. Sugars: Granulated or turbinado sugar works fine for topping. Sour cherries: Use them for a tarter pie—add sugar to taste.
Serving Suggestions
Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. For a summer spread, pair with fresh berries or a simple green salad. The slab format is great for potlucks—cut into squares for easy serving.
How to Store
Room temperature: Store covered for up to 2 days. Refrigerator: Keep in an airtight container for up to 5 days. Freeze: Wrap the cooled pie tightly in plastic wrap and foil, or freeze slices in airtight containers for up to 3 months. Thaw: Thaw overnight in the refrigerator. Reheat: Warm in a 350°F oven for 10–15 minutes if you prefer served warm.
Top Tips
Use the right pan: A rimmed jelly roll pan keeps filling contained—9 x 13-inch works well. Roll carefully: Lightly flour the surface to prevent sticking. Doneness: Bake until the crust is golden and the filling bubbles; timing may vary (around 45–50 minutes). Cool fully: Let the pie set before cutting to keep clean slices.
Cherry Slab Pie with Canned Pie FAQs
Yes. This slab pie works well with apple, blueberry, peach, or other fruit fillings. Use similar volumes; about 4 cups of homemade fruit filling is a good target.
Yes—use thawed, pitted cherries. If making your own filling, adjust sugar to taste (about ¾ cup depending on sweetness) and add 3–4 tablespoons cornstarch to thicken so the crust doesn’t get soggy.
A cherry pitter speeds the job and keeps pits from ending up in the pie. Manual methods work, but a pitter is the simplest option.
Easy Cherry Slab Pie Recipe
Cherry Slab Pie
Equipment
- Measuring cups and spoons
- Rolling pin
- 9 x 13-inch jelly roll pan (rimmed)
- Sharp knife
- Mixing bowls
- Wooden spoon
- Pastry brush
Ingredients
For the Crust:
- 2 packages pie crusts (about 4 crusts total)
For the Filling:
- 2 cans (21-ounce) cherry pie filling
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Optional Topping:
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 375°F.
- Lay two pie crusts on top of each other and roll into an 11 x 15-inch rectangle. Fit into a 9 x 13-inch rimmed jelly roll pan, pressing into corners and trimming excess.
- In a medium bowl, stir the cherry pie filling with lemon zest and lemon juice until combined. Pour into the prepared crust.
- Roll out the third crust and cut into strips to make a lattice, or cover the pie and cut vents for steam.
- Pinch edges to seal top and bottom crusts together.
- Beat the egg with the water and brush over the top crust. Sprinkle coarse sugar if desired.
- Bake 45–50 minutes, or until the crust is golden and the filling bubbles. Allow to cool completely before slicing.
Notes
Pan choice: Use a rimmed jelly roll pan to keep the filling contained. Rolling: Lightly flour the surface to prevent sticking. Doneness: Look for a golden crust and bubbling filling. Cooling: Cool fully to let the filling set for clean slices.
Nutrition (per serving)
Calories: 454 kcal | Carbohydrates: 63 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 6 g | Sodium: 323 mg | Fiber: 2 g
If you love cherries, this cherry slab pie blends sweet fruit and bright lemon into every bite. The lattice top and sprinkling of coarse sugar add texture and a pretty finish. It’s a simple, satisfying dessert that’s sure to be a favorite.
Other Recipes to Try
- Lemon Poppy Seed Muffins for a zesty baked treat.
- No-bake Cherry Puff Pastry Desserts for an easy alternative.
- Cherry Blossom Cookies for another cherry-forward sweet.
- Try other berry ideas with blueberry recipes.
- Strawberry Slab Pie for a similar slab-style dessert.
- Chocolate Cherry Trail Mix for a snack with depth of flavor.
