Cherry Slab Pie

Cherry Slab Pie

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Last week I shared a recipe for Cherry Vanilla Pie Filling. The homemade cherry pie filling turned out delicious and I couldn't wait to bake a pie with it. I didn't want to make a regular old cherry pie with my fancy shmancy Cherry Pie Filling so I made a mini Cherry Slab Pie instead.

Have you ever made a Slab Pie recipe? I've never made a Slab Pie either. Just the name Slab Pie is a bit daunting. I've never made a slab pie before because they are huge! I love me some pie but unless I am having 30 people over a regular sized slab pie is just way too much pie.

I can't believe I just said that! How can you ever have too much pie? In the case of slab pies I think the average family would consider a Slab Pie too much pie.

To make a Cherry Slab Pie that is a family friendly size I used a 9 x 13 inch quarter sheet baking pan. I happen to have a few of these aluminum quarter sheet pans and they come in very handy. I use it all the time.

How to make a Mini Cherry Slab Pie

Ingredients

• 1 ½ cups all-purpose flour, plus more for dusting your work surface
• ½ cup finely ground  almonds ( 2 ounces)
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, (one stick)
• ⅔ cup packed light brown sugar
• ¼ cup slivered almonds
• 2 tablespoons sugar
• 2 cups Cherry Vanilla Pie Filling
• 1 egg white
• 2 tablespoons sugar

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl combine flour, ground almonds, cinnamon, baking powder and salt; set aside
3. Cream butter and brown sugar until creamy.Beat in egg.
4. Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.
5. Divide the dough in half.
6. Place each half in a plastic bag and flatten into a circle.
7. Chill for at least an hour.
8. Grease the quarter sheet baking pan well with butter or a nonstick baking spray.
9. Remove both pieces of dough from the refrigerator.
10. Roll one piece of dough out onto a floured surface into a rectangle that will fit into the bottom of the baking pan.
11. Press the dough to the edges of the pan with your fingertips.
12. Spread the Cherry Vanilla Pie Filling over the crust to ¼ inch from the edge.
13. Roll out the remaining piece of dough into another rectangle about the same size as the pan.
14. Cut strips of dough and lay over the Cherry Vanilla Pie Filling to form a crust.
15. Beat one egg white white with 2 tablespoons water and brush over crust.
16. Sprinkle slivered almonds over the crust.
17. Sprinkle 2 tablespoons of sugar over crust.
18. Bake in a preheated 350 degree oven for 30-45 minutes or until the crust is golden and the filling is bubbling.
19. Cool before serving.

Print the Mini Cherry Slab Pie recipe below

Mini Cherry Slab Pie

Arlene Mobley - Flour On My Face

Mini Cherry Slab Pie recipe is for a much smaller version of the big slab pie recipes available. This recipe will easily serve 12.

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Prep Time 1 hr

Cook Time 40 mins

Total Time 1 hr 40 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 252 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups all-purpose flour plus more for dusting your work surface
• ▢ ½ cup finely ground almonds 2 ounces
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter (one stick)
• ▢ ⅔ cup packed light brown sugar
• ▢ 2 cups Cherry Vanilla Pie Filling
• ▢ 1 egg white
• ▢ 2 tablespoons sugar

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Instructions 

• Preheat oven to 350 degrees.
• In a small bowl combine flour, ground almonds, cinnamon, baking powder and salt; set aside
• Cream butter and brown sugar until creamy.
• Beat in egg.
• Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.
• Divide the dough in half.
• Place each half in a plastic bag and flatten into a circle.
• Chill for at least an hour.
• Grease the baking pan well with butter or a nonstick baking spray.
• Remove both pieces of dough from the refrigerator. Roll one piece of dough out onto a floured surface into a rectangle that will fit into the bottom of the baking pan.
• Press the dough to the edges of the pan with your fingertips.
• Spread the Cherry Vanilla Pie Filling over the crust to ¼ inch from the edge.
• Roll out the remaining piece of dough into another rectangle about the same size as the pan.
• Cut strips of dough and lay over the Cherry Vanilla Pie Filling to form a crust.
• Beat one egg white white with 2 tablespoons water and brush over crust.
• Sprinkle slivered almonds over the crust. Sprinkle 2 tablespoons of sugar over crust.
• Bake in a preheated 350 degree oven for 30-45 minutes or until the crust is golden and the filling is bubbling.
• Cool before serving.

Nutrition

Calories: 252kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 131mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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This Mini Slab Pie can be made using any flavor of pie filling you would like. The basic slab pie crust recipe is a wonderful pie crust and can be used to make any type of pie whether it be a Slab Pie, regular pie recipe made in a pie plate or as a homemade tart crust.

I've used this basic pie crust recipe to make this easy Raspberry Tart recipe for years during the Christmas baking season.