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Cherry Slab Pie recipe via flouronmyface.com

Mini Cherry Slab Pie


Description

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


Scale

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
  • 2 cups Cherry Vanilla Pie Filling
  • 1 egg white
  • 2 tablespoons sugar

Instructions

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

  • Category: Pie
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 Piece
  • Calories: 378
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