This Strawberry Cherry Slab Pie sings out summertime and is perfect for feeding a crowd! This slab pie can be made to serve as many as 30, or as little as 12 if you make the half size. It’s the perfect summer fruit filling in the most delicious, flaky pie pastry.
Strawberry Cherry Pie to Feed a Crowd
This Strawberry and Cherry Slab Pie is a celebration of summer fruit! The strawberries and cherries compliment each other well and are just magical tucked inside of the rich and buttery pie pastry. This pie is built to serve a crowd! A slab pie is a pie baked in a sheet pan. It has a higher crust to filling ratio compared to a regular pie which makes it easy to be handheld and eat at a party. Making one big pie cuts down on preparation time of individually making pies. This recipe includes instructions for making a whole slab pie that can feed up to 30 or a half slab pie which can feed up to 16.
Let’s Talk Sheet Pans
This recipe calls for the use of a sheet pan to bake the pies in. The whole slab pie that feeds up to 30 is actually baked in what is referred to technically as a half sheet pan which is a sheet pan that is measured at 13″ x 18″. The half slab pie is baked in a quarter sheet pan, or a pan that measures 9″ x 13″. If you are baking this pie in a different sized pan you just may have some leftover pie pastry.
An important thing to note is that if possible, when you are baking this pie, place another bigger sheet pan underneath it to catch any drips of butter.
Let’s Talk Cherries
You can use any type of cherries you’d like in this recipe. If you are using sour cherries you may want to increase the amount of sugar in the filling, up to 1/4 a cup. I find using frozen cherries to be easiest for this pie, because let’s face it, pitting cherries takes up a lot of time. But either one will work!
How do you make a lattice top?
There are many different methods out there for making a lattice pie top! I find it easier to start in the middle of the pie and weave the lattice from the middle outward! You can make your lattice width as wide or as skinny as you please. I have found that if I want to make a lattice with a tight weaveI tend to need 1.5 batches of dough to complete it. The recipe for this slab pie lattice is based on that. To make a lattice:
- Take one strip of pastry and place it vertical in the middle of the pie. Take another strip of pastry and place is horizontal over the first strip of pastry in the middle of the pie.
- Take two more strips of pastry and place them vertical on either side.
- Fold back the top portion of the middle vertical piece of pastry and place a strip of pastry horizontally on top, before placing the strip back. Repeat this on the bottom portion of the vertical center piece of pastry.
- Repeat this process, weaving outward until the entire pie has a lattice crust.
- Cut the excess strips of pastry, and fold the crust over to connect with the lattice.
Can you make this a double crust pie?
If you don’t feel like making a lattice top you can make this slab pie as a double crust. Just make sure to cut a few strips into the crust to allow for proper ventilation.
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This sweet summer fruit pie is delicious and as a slab pie, perfect to feed a crowd. There are two options to choose from, whether you want to make a 1/2 slab pie, and feed between 12 – 16, or make a whole slab pie and feed up to 30. And despite its large size, a slab pie cooks quicker than you might think, needing less time than a traditional pie.
Whole Slab Pie (Feeds up to 30)
- 5–¾ cups (690 grams) all purpose flour
- ⅓ cup (40 grams) cornstarch
- 1 teaspoon salt
- 8 tablespoons (4 oz) cream cheese, cold
- 2–½ cups (20 oz) unsalted butter, chilled and cut into ¼” pieces
- ¾ cup (6 oz) ice water
- 2 tablespoons (1 oz) apple cider vinegar
- 32 ounces (4 cups) pitted frozen or fresh cherries
- 32 ounces (4 cups) strawberries
- 1 cup (200 grams) white sugar
- 5 tablespoons (35 grams) cornstarch
- 1 tablespoon (1/2 oz) lemon juice
- 1 teaspoon almond extract
Half Slab Pie (Feeds up to 16)
- 3+⅓ cups (400 grams) all purpose flour
- 3 tablespoons (21 grams) cornstarch
- ¾ teaspoons salt
- 4 tablespoons (2 oz) cream cheese, cold
- 1–1/2 cups (12 oz) unsalted butter, chilled and cut into ¼” pieces
- 1 tablespoon (1/2 oz) apple cider vinegar
- ⅓ cup (2.5 oz) ice water
- 16 ounces (2 cups) pitted frozen or fresh cherries
- 16 ounces (2 cups) strawberries
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons (1 oz) lemon juice
- 1/2 teaspoon almond extract
To Make Dough:
- Add the flour, cornstarch and salt to the bowl of a large food processor. Pulse until combined.
- Add in cream cheese and pulse 5 times. Add in 1/2 of cold butter and pulse 5 times, then repeating with the remaining half. With the motor running pour in the water and vinegar into the flour.
- Empty the flour mixture onto a work surface and divide into two piles.
- Quickly using your hands form each dough pile together. Place in a piece of plastic wrap and wrap tightly. Using a rolling pin roll the dough out until until it stretches to the corner of the plastic wrap. Refrigerate for at least 2 hours, but preferably overnight
Make the filling and Preheat Oven:
- In a large bowl combine cherries, strawberries, sugar, cornstarch, lemon juice, and almond extract. Let sit until the sugar and cornstarch has dissolved.
- Preheat oven to 425ºF before you roll out the crust.
Roll out the dough:
- Before rolling out, let dough sit at room temperature for about 15 minutes, until the dough feels tacky.
- Dust a work surface with flour. Place dough in the middle and dust the top with flour and the rolling pin. Begin rolling out, dusting with more flour as necessary until the dough 2″ larger than the size of your sheet pan (18″x13″ sheet pan for a whole slab pie or 13″x9″ for half slab pie).
- Place the dough inside of the sheet pan and press in the edges.
- Roll out the 2nd dough disk. Either cut out strips to make a lattice top, or roll out the dough to make a double crust.
- Bake in a preheated 425º oven in the middle rack until crust is golden and filling is bubbly throughout, 34-40 minutes for the half slab pie or 40-50 minutes for the whole slab pie.
- Let pie cool before serving. Pie can sit at room temperature, covered for up to 1 day.
- If possible, place a bigger sheet pan underneath the baking pie to catch any butter dripping off the edges.
- If you do not have a large food processor, you can make this dough in a stand mixer. Check out this post for instructions on how to make pie dough in a stand mixer.
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