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Cherry Strawberry Slab Pie

Strawberry Cherry slab Pie sliced and stacked together.
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This Cherry Strawberry Slab Pie sings out "Summertime," and it's perfect for feeding a crowd. It has a juicy fruit filling in the most delicious, flaky pie pastry and perfect to serve at backyard bbqs and potlucks.

Ingredients

For Pastry:

For Cherry Strawberry Filling:

  • 4 cups (600 grams) pitted frozen or fresh sweet cherries (see note)
  • 4 cups (600 grams) sliced strawberries 
  • 3/4 cup (150 grams) granulated sugar
  • Pinch kosher salt
  • 5 tablespoons (35 grams) cornstarch
  • 2 tablespoons (30 grams) lemon juice
  • 1 teaspoon almond extract
  • egg wash

Instructions

To Make the Pastry:

  1. Add the flour, cornstarch and salt to the bowl of a large food processor. Pulse until combined. 
  2. Add in cream cheese and pulse 5 times. Add in 1/2 of cold butter and pulse 5 times, then repeat with the remaining half. With the motor running pour in the water and vinegar into the flour.
  3. Empty the flour mixture onto a work surface and divide into two piles.
  4. 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 it stretches to the corner of the plastic wrap. Refrigerate for at least 2 hours, but preferably overnight

Make the Filling:

  1. In a large bowl, combine cherries, strawberries, sugar, salt, cornstarch, lemon juice, and almond extract. Macerate until the sugar and cornstarch have dissolved.
  2. Preheat the oven to 425ºF before you roll out the crust.

Assemble and Bake:

  1. Set aside a jelly roll pan (an 11"x15" sheet pan). Lightly dust a work surface with flour. Place dough in the middle and dust the top with flour and the rolling pin. Roll out the dough to a 13"x17" rectangle.
  2. Place the dough inside of the jelly roll pan and press in the edges.
  3. Roll out the 2nd dough disk to an 12"x16" rectangle. Cut strips to make a lattice top or roll out the dough to make a double crust.
  4. Transfer the cherry strawberry mixture to the pastry-lined jelly roll pan and gently press down on the fruit to ensure it is lightly packed into the dough.
  5. Assemble the lattice on top of the fruit, or top with the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape.
  6. Brush the crust with an egg wash and sprinkle with coarse sugar, if desired.
  7. Place the jelly roll pan on top of another sheet pan (to catch any drippings) and bake in the preheated 425º oven on the lower rack until the crust is golden and the filling is bubbly throughout about 45 to 50 minutes. If the crust is browning too much at any point, lightly cover with foil.
  8. Let pie cool before serving. Pie can sit at room temperature, covered for up to 1 day.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

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 making pie dough in a stand mixer.

To make this recipe with sour cherries, increase the sugar to 1 cup.

This recipe was originally published in 2019. It was republished with new instructions due to a change in the size sheet pan originally called for. The original recipe gave instructions for making the pie in a quarter sheet pan, or a half sheet pan, but I've since updated the recipe to make a pie only for a Jelly Roll Pan (or a 11"x15" pan).

Find it online: https://everydaypie.com/strawberry-and-cherry-slab-pie/