If you love the irresistible combination of juicy cherries and the tangy richness of sour cream, then this Cherry & Soured Cream Slab Pie Recipe is going to become one of your all-time favorites. This slab pie is a delightful twist on traditional cherry pies, offering a luscious, creamy filling hugged by a golden, buttery crust. It’s perfect for sharing at any gathering or simply indulging yourself with a comforting slice that sings with vibrant summer flavors. The balance between sweet cherries and the subtle tartness of soured cream creates an unforgettable dessert experience that’s as satisfying as it is stunning.
Ingredients You’ll Need
Gathering the right ingredients is the first key to making this Cherry & Soured Cream Slab Pie Recipe a success. Each component, from the buttery crust to the juicy cherry filling, plays a vital role in achieving that perfect texture and flavor harmony.
- All-purpose flour: The foundation for a tender, flaky crust that holds the pie together beautifully.
- Granulated sugar: Adds the perfect touch of sweetness to both crust and filling.
- Salt: Enhances all the other flavors without being overpowering.
- Cold unsalted butter: Cubed butter in the crust ensures flakiness and rich flavor.
- Ice water: Helps bring the dough together without melting the butter, keeping the crust light.
- Fresh or frozen pitted cherries: The star ingredient, delivering that bright, juiciness we all love in cherry desserts.
- Cornstarch: Thickens the juicy cherry filling just right, so it sets neatly.
- Almond extract: A subtle hint that beautifully complements cherry’s natural flavor.
- Vanilla extract: Adds warmth and depth to the filling.
- Sour cream: Brings a creamy tang that balances sweetness and adds incredible richness.
- Egg yolk and whole egg: Used to enrich the filling and to create a glossy, golden crust with the egg wash.
- Coarse sugar (optional): Sprinkled on top for a delightful crunch and sparkle.
How to Make Cherry & Soured Cream Slab Pie Recipe
Step 1: Prepare the Perfect Crust
Begin by whisking together the flour, sugar, and salt for your crust in a large bowl. Adding cold, cubed butter and cutting it in with a pastry blender or your fingers until the mixture looks like coarse crumbs ensures flaky layers. Slowly mix in ice water, a tablespoon at a time, just until the dough holds. Splitting the dough into two disks and chilling them in plastic wrap helps relax the gluten and keeps the butter firm for that dreamy texture.
Step 2: Roll and Line Your Baking Pan
Roll out one chilled dough disk into a rectangle sized to fit a 9×13-inch pan. Press it gently and evenly into the bottom and up the sides of your pan. This forms the sturdy base that will cradle the luscious cherry filling.
Step 3: Mix the Cherry Filling
In a large bowl, combine the cherries, sugar, cornstarch, almond extract, and vanilla extract. Once mixed, fold in sour cream and the egg yolk until the filling is smooth and creamy. This combination is the heart of the Cherry & Soured Cream Slab Pie Recipe, marrying the sweet and tangy flavors beautifully.
Step 4: Assemble the Pie
Pour the filling evenly into the crust-lined pan. Then, roll out your second dough disk and lay it gently over the top. Trim any excess dough and crimp the edges to seal the pie. Cut small slits in the top crust to allow steam to escape while baking. Brush the surface with the beaten egg for a gorgeous golden finish, and if you like, sprinkle coarse sugar for that extra sparkle and subtle crunch.
Step 5: Bake to Perfection
Bake the pie at 375°F (190°C) for 45 to 55 minutes until the crust turns a beautiful golden brown and the cherry filling bubbles up invitingly. Cooling the pie fully before slicing helps the flavors meld and the filling to set, ensuring every slice comes out clean and holds its shape perfectly.
How to Serve Cherry & Soured Cream Slab Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream is the classic way to take this slab pie to the next level. For an even more decadent experience, sprinkle a handful of toasted almond flakes or a dusting of powdered sugar right before serving. These small touches highlight the pie’s natural flavors and add an inviting visual appeal.
Side Dishes
Keep it simple with a light salad of mixed greens dressed with a citrus vinaigrette to balance the pie’s richness during a meal. If serving dessert after dinner, a cup of strong coffee or a fruity tea beautifully complements the sweet, creamy notes of the pie without overwhelming the palate.
Creative Ways to Present
Cut the slab pie into rustic squares for a casual family gathering or into perfect rectangles for a more refined presentation. You can even serve slices in small tart pans topped with a swirl of sour cream and cherry preserves to echo the main flavors of the pie in mini form. This is a wonderful way to impress guests while offering plenty of visual charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cherry & Soured Cream Slab Pie Recipe covered tightly in the refrigerator. It keeps well for up to 3 days, allowing the flavors to deepen and the crust to retain its delightful texture. Enjoy chilled or slightly warmed for a comforting treat any time.
Freezing
This pie freezes beautifully, making it a great make-ahead option for busy days or special occasions. Wrap the whole unbaked pie or individual slices tightly in plastic wrap and aluminum foil before placing in the freezer. It can be frozen for up to 2 months without sacrificing taste or texture.
Reheating
To reheat, let frozen slices thaw in the fridge overnight. Warm gently in a 350°F (175°C) oven for 10–15 minutes to revive the crust’s crispness and release the filling’s lovely aromas. Avoid microwaving to maintain the pie’s quality and texture.
FAQs
Can I use frozen cherries for this pie?
Absolutely! Just make sure to thaw and drain the cherries well to avoid excess moisture, which can make the crust soggy. Frozen cherries provide an easy alternative while still delivering great flavor.
Is it necessary to chill the dough before rolling it out?
Yes, chilling the dough is crucial. It helps relax the gluten, which prevents shrinkage while baking, and keeps the butter cold for a flaky, tender crust.
Can I make this pie gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend suitable for baking. Be mindful that texture may vary, so some experimentation might be needed to get the perfect crust.
What’s the best way to cut the slab pie for serving?
Since this is a slab pie, cutting into squares or rectangles works best. Use a sharp knife after the pie has cooled completely to get clean slices that hold their shape.
Can I prepare the filling in advance?
Yes! You can mix the filling a few hours ahead and keep it covered in the fridge. This allows the flavors to meld nicely and makes assembling the pie quicker when you’re ready to bake.
Final Thoughts
I can’t recommend trying this Cherry & Soured Cream Slab Pie Recipe enough! It’s a delightful blend of fruity sweetness and tangy creaminess wrapped in a buttery, flaky crust that’s simply irresistible. Whether you’re making it for a special occasion or just because you deserve a treat, this pie is sure to bring smiles and satisfied cravings. Give it a go—you’ll be coming back to this recipe again and again!
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Cherry & Soured Cream Slab Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cherry & Soured Cream Slab Pie features a buttery, flaky crust filled with a luscious mixture of fresh or frozen cherries combined with sour cream and a hint of almond and vanilla. Baked to golden perfection, this classic American dessert is perfect for summer gatherings and can be enjoyed chilled or at room temperature.
Ingredients
For the crust:
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the filling:
- 4 cups fresh or frozen pitted cherries
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup sour cream
- 1 egg yolk
For the topping:
- 2 tablespoons coarse sugar (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the pie.
- Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut the cold, cubed butter into the mixture using a pastry blender or your fingers until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together. Divide the dough into two portions, flatten each into a disk, wrap tightly in plastic, and chill in the refrigerator for 30 minutes.
- Roll out bottom crust: On a lightly floured surface, roll out one dough disk into a rectangle that fits a 9×13-inch baking pan. Gently press the dough into the greased pan, fitting it up the sides evenly.
- Prepare filling: In a large bowl, combine the cherries, sugar, cornstarch, almond extract, and vanilla extract. Fold in the sour cream and egg yolk, stirring until the filling is smooth and thoroughly mixed.
- Assemble pie: Pour the cherry filling into the prepared crust, spreading it evenly. Roll out the second dough disk into a rectangle and place it over the filling. Trim any excess dough and crimp the edges to seal the pie closed. Cut slits in the top crust to allow steam to escape during baking.
- Apply topping and bake: Brush the top crust with the beaten egg wash to achieve a glossy finish. Sprinkle with coarse sugar if using. Bake the pie in the preheated oven for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing. This resting time helps the filling set for clean slices. Serve chilled or at room temperature, optionally with whipped cream.
Notes
- If using frozen cherries, make sure to thaw and thoroughly drain them to prevent excess moisture in the pie.
- The pie tastes better the next day once the flavors have melded; leftovers can be served chilled or at room temperature.
- Consider serving with a dollop of whipped cream for an extra creamy contrast.
