How should I store leftover cherry slab pie to keep it fresh?

To keep leftover cherry slab pie fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. Properly wrapped, the pie will stay fresh for up to 3-4 days. For longer storage, you can freeze the pie in an airtight container or wrapped securely in plastic and foil, which preserves quality for up to 2 months. When ready to eat, thaw the pie in the refrigerator overnight and warm it in the oven for 10-15 minutes to restore its texture.

What kind of baking pan is best for making cherry slab pie?

A light-colored baking sheet or a jelly roll pan is ideal for baking a cherry slab pie because it allows even heat distribution and helps prevent the crust from over-browning. Dark pans absorb more heat and can cause the pie edges to brown too quickly, so if you use a dark pan, check the pie earlier and reduce baking time slightly to avoid burning.

Can I make cherry slab pie crust without shortening?

Yes, you can make a cherry slab pie crust using only butter instead of a butter and shortening blend. Butter provides rich flavor and flakiness, but shortening helps keep the dough firm and easier to roll out since it doesn’t soften as quickly as butter at room temperature. If you use all butter, chill the dough well before rolling to prevent it from becoming too sticky or soft.

How do I prevent the cherry pie crust from getting soggy?

To prevent a soggy crust in your cherry slab pie, you can brush the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier. Additionally, sprinkle a small amount of flour, corn starch, or ground nuts on the crust to absorb excess juices. Baking the crust a little before adding the filling (blind baking) also helps reduce sogginess.

What is the best way to thicken the cherry filling for a slab pie?

The best way to thicken cherry pie filling is by using cornstarch or tapioca starch, which create a clear, glossy filling that sets well. Typically, 2 to 3 tablespoons of cornstarch per 4 cups of cherries works well. Mix the starch with sugar and toss it with the cherries before baking. This helps the juices thicken during baking, preventing the filling from being too runny.

Cherry Slab Pie Recipe With Fresh Fruit And Flaky Crust

Name: Cherry Slab Pie
Prep time: 2 h 45 min
Cook time: 55 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2 teaspoons salt; 1¼ cups shortening; ½ cup cold butter; 1 tablespoon vegetable oil; ¾ cup milk; 1 tablespoon lemon juice; 3 cans (21 oz each) cherry pie filling; 2 tablespoons all-purpose flour; 2 tablespoons sugar; 1 beaten egg; 1 tablespoon water

Ingredients

Scale

4 cups all-purpose flour

2 teaspoons salt

1¼ cups shortening

½ cup cold butter

1 tablespoon vegetable oil

¾ cup milk

1 tablespoon lemon juice

3 cans (21 oz each) cherry pie filling

2 tablespoons all-purpose flour

2 tablespoons sugar

1 beaten egg

1 tablespoon water

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Instructions

1-Preparing the Dough: First, mix 4 cups of all-purpose flour with 2 teaspoons of salt in a bowl. Cut in 1¼ cups of shortening and ½ cup of cold butter cubed until the mixture looks like small peas. In another bowl, combine ¾ cup of milk with 1 tablespoon of lemon juice and 1 tablespoon of vegetable oil, then stir this into the flour mixture until a soft dough forms. Use your hands if needed to bring it together.

2-Assembling the Pie: Divide the dough into two equal parts, wrap them in plastic, and chill for 30 minutes. Preheat your oven to 400°F (204°C) and place a pizza stone on the rack if you have one. Roll each dough portion into rustic 13×18 inch rectangles and place one in a 10×15 inch jelly roll pan, letting the edges hang over.

3-Assembling the Pie: Sprinkle the crust dust 2 tablespoons of flour and 2 tablespoons of sugar over the bottom crust. Spread the 3 cans of cherry pie filling evenly on top. Cover with the second crust, fold the edges back, tuck them into the pan, and crimp to seal. Cut slits in the top crust for steam, brush with the egg wash (1 beaten egg mixed with 1 tablespoon of water), and sprinkle with sugar.

4-Baking and Cooling: Bake for 30 minutes, then loosely cover with foil and bake for another 20 to 25 minutes until it’s golden and bubbly. The pie is ready when the filling bubbles and nearly spills out. Let it cool for at least 2 hours before slicing. Total time is about 45 minutes for preparation, 55 minutes for baking, plus cooling, so plan for around 3 hours and 40 minutes overall.

Last Step:

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Notes

🍴 Use crust dust to prevent soggy bottom crust.
🔥 Bake pie in the lower third of the oven and on a metal pan for even baking and crust.
🛡️ Cover pie with foil halfway through baking to avoid excessive browning of the top crust.

Author: Brandi Oshea
Prep Time: 45 minutes
Cooling time: 2 hours
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 226 kcal
Sugar: 2 g
Sodium: 231 mg
Fat: 16 g
Saturated Fat: 5 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 3 g