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Strawberry Cherry slab Pie sliced and stacked together.

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5 from 1 review

Cherry Strawberry Slab Pie

Recipe by Kelli Avila

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.

  • Total Time5 hours 15 minutes
  • YieldServes 16-20

Ingredients

For the Pie Dough

  • 5 cups (600 grams) all-purpose flour
  • ¼ cup (30 grams) cornstarch
  • 1 teaspoon coarse kosher salt
  • 8 tablespoons (113 grams) cream cheese, cold and cut into pieces
  • 2 cups (452 grams) unsalted butter, cold and cut into ¼-inch pieces
  • 1 cup (227 grams) ice water, more as needed
  • 2 tablespoons (30 grams) apple cider vinegar

For Strawberry Cherry Filling:

  • 4 cups (600 grams) pitted fresh or frozen sweet cherries
  • 4 cups (600 grams) sliced strawberries
  • ¾ cup (150 grams) granulated sugar
  • pinch coarse kosher salt
  • 5 tablespoons (35 grams) cornstarch
  • 2 tablespoons (30 grams) lemon juice
  • 1 teaspoon almond extract (optional)

For Assembly

  • egg wash
  • coarse sugar (optional)

Instructions

To Make the Pastry:

  1. In the bowl of a large food processor, combine the flour, cornstarch, and salt. Pulse until combined.
  2. Add the cream cheese and pulse several times until it is broken down into small pieces.
  3. Add the butter and pulse until the mixture has some larger pieces of butter remaining, about the size of peas.
  4. Combine the ice water and apple cider vinegar. With the motor running, slowly stream the liquid into the flour mixture and process just until the dough begins to come together. Add additional ice water, 1 tablespoon at a time, only if needed.
  5. Transfer the dough mixture to a work surface and divide it into two portions. Quickly bring each portion together with your hands, then wrap tightly in plastic wrap. Using a rolling pin, roll the wrapped dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
  6. Refrigerate for at least 2 hours, but preferably overnight.

Make the Filling:

  1. In a large bowl, combine the cherries, strawberries, sugar, salt, cornstarch, lemon juice, and almond extract. Let the mixture sit until most of the sugar has dissolved.

Assemble and Bake:

  1. Preheat the oven to 425ºF. Set aside an 11x15-inch jelly roll pan and a larger half sheet pan to place underneath the pie while it bakes.
  2. On a lightly floured surface, roll out one piece of pie dough into a 13x17-inch rectangle. Transfer the dough to the pan and gently press it into the corners and edges.
  3. 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.
  4. Transfer the cherry strawberry filling to the pastry-lined pan, distributing it into an even layer.
  5. Arrange the lattice over the filling, or place the second piece of dough on top and cut several vents to allow steam to escape.
  6. Brush the crust with egg wash and sprinkle with coarse sugar, if desired.
  7. Place the jelly roll pan on the larger rimmed baking sheet to catch any drips. Bake on the lower rack until the crust is golden brown, and the filling is bubbling throughout, about 45 to 50 minutes. If the crust is browning too quickly, loosely cover it with foil.
  8. Let the pie cool before slicing to allow the filling to set.

Notes

Notes

Vanilla extract can replace almond extract.

 

 

If your food processor is smaller, make the pie dough in two batches. For each batch use: 2½ cups (300 grams) all-purpose flour, 2 tablespoons (15 grams) cornstarch, ½ teaspoon salt, 4 tablespoons (57 grams) cream cheese, 1 cup (226 grams) unsalted butter, ½ cup (113 grams) ice water, and 1 tablespoon (15 grams) apple cider vinegar.

The pie dough can also be made in a stand mixer. See my guide for making pie dough in a stand mixer for instructions.

Store leftover pie covered at room temperature for up to 1 day.

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).

  • Prep Time: 00:30
  • Chilling Time: 04:00
  • Cook Time: 00:45
  • Category: Sweet Pie

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