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
Scale
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.
