Strawberry Cherry Slab Pie

This Strawberry Cherry Slab Pie sings out “Summertime” and is perfect for backyard BBQs and potlucks. Because it’s baked in a sheet pan instead of a pie plate, this slab pie has a higher crust-to-filling ratio. That means there is a more even balance of fruit filling and flaky pastry compared to a classic fruit pie. The thinner layer of filling helps it slice neatly into squares for easy serving and eating.

Instead of a pie plate, it's baked in a "jelly roll pan" sheet pan (more on that below), and the pie ends up roughly the same amount as 2.5 regular pies. Making one big pie cuts down on prep time compared to making multiple pies, and it can serve at least 16 people, or even more, depending on how small you slice the pieces.

Aside from the typical tools needed to make a pie, the most important piece of equipment for a slab pie is the pan itself. Slab pies are baked on rimmed baking sheets, but sheet pans come in various sizes. This recipe was developed for an 11x15-inch jelly roll pan.

While it’s not the most common sheet pan size, a smaller sheet pan is useful to have in your kitchen. For this recipe, it’s large enough to make a pie that feeds a crowd yet remains manageable to assemble and bake. And because it's slightly smaller than a standard half-sheet pan, the jelly roll pan can sit on top of one while baking to catch any drips from the filling.

If using a different size sheet pan, you may have leftover pastry or filling, or need to roll the dough thinner to fit. For best results, use the 11x15-inch jelly roll pan called for in the recipe.

A few other useful tools for this recipe:

• food processor (to make the pie dough) or a stand mixer
• cherry pitter (it's useful if you are using fresh cherries, but certainly not essential)
• ruler (if planning to make a lattice)
• pastry brush (for brushing on egg wash)
• pastry wheel or knife (to cut the lattice)

How to Make It

This recipe works with both fresh and frozen cherries. I almost exclusively use frozen cherries (because I hate pitting cherries), but use whichever option works best for you.

This recipe was developed using the most widely available variety of dark sweet cherries. If using sour cherries, increase the sugar in the filling to 1 cup to balance the tart flavor.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Step 1: Make the pie dough and refrigerate for at least 2 hours, but preferably overnight.

Step 2: Stir together the cherries, strawberries, sugar, salt, cornstarch, lemon juice, and extract and let sit until most of the sugar has dissolved.

Step 3: On a lightly floured surface, roll out one piece of pie dough into a 13x17-inch rectangle.

Step 4: Transfer the dough to the jelly roll pan and gently press it into the corners and edges.

Step 5: Transfer the pie filling to the pastry, distributing it evenly.

Step 6: Roll out the second piece of dough into a 12x16-inch rectangle. Cut into strips for a lattice top, or leave whole for a double crust.

This slab pie can be made with either a lattice top or a full double crust. A lattice crust gives the pie a classic look while also allowing steam from the fruit filling to escape as it bakes. If you’re new to the technique, check out my Guide to Making a Lattice Pie Crust.

For an easier option, roll out the top crust into a rectangle and place it over the filling. Just be sure to cut a few vents in the top after adding the egg wash so steam can escape while the pie bakes.

How to Tell When It's Done

Step 7: Arrange the lattice over the filling, or place the second piece of dough on top and cut several vents to allow steam to escape. Eggwash and sprinkle with sugar if desired.

Step 8: Bake until the crust is golden and the filling is bubbling. The middle temperature in the filling should reach 200ºF.

There are a few ways to tell when your Strawberry Cherry Slab pie is fully baked:

• The most foolproof way: use an instant-read thermometer. I use one to check nearly every fruit pie I bake because it takes the guesswork out of knowing what’s happening underneath the crust. The center of the filling should reach above 200ºF, the temperature at which cornstarch thickens.
• Use your senses to check that the pie is ready. The pastry should be deeply golden, and the filling will be bubbling near the center, not just around the edges.
• If using a full top crust, the pie may puff up slightly as steam builds underneath the pastry. As the pie cools, the filling will settle, and the crust will relax back down.

Serving a Slab Pie

Here comes the fun part! If you are bringing this pie to a potluck, people are going to love you when you roll up with a tray full of pie. Everyone loves the person who brings the pie!

Because this pie is more crust than filling, it's perfect to eat handheld. The pie can be sliced and then placed inside a parchment muffin liners and stacked inside of a container for easy serving.

Or, you can serve it straight from the sheet pan! It does make for a good presentation.

Watch the Video

More Fruit Pies

• Peach Blueberry Pie
• Spiced Blackberry Pie
• Sweet Cherry Pie (Made with Frozen Cherries)
• Raspberry Coconut Macaroon Pie

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