Cherry Slab Pie
Cherry Slab Pie is the perfect summer dessert to feed a crowd and with only 3 ingredients, it’s so easy!
Contains affiliate links.
Need a delicious and simple dessert to feed a crowd? Slab pie! This cherry pie is made on a sheet pan with only 3 ingredients- refrigerated pie dough, pie filling, and an egg for an egg wash. Optional fourth ingredient, sugar to sprinkle over top.
This is great because it’s just about 1 hour to prepare, it makes at least 12 slices, and you can use any pie filling you want, such as blueberry, apple, or even pumpkin.
I’m using a star cookie cutter to cut the dough for the top crust, but you can use any cookie cutter to fit your theme, or do a beautiful lattice top. It’s the perfect pie for any occasion!
If you love Patriotic desserts, check these out!
What you’ll need
- Sheet Pan– I’m using an 11×16 size
- Parchment paper (optional)
- Rolling Pin
- Star cookie cutter– 3 inches wide
- Silicon pastry mat-optional, but it makes rolling dough so much easier and less messy because you don’t need to flour your work surface.
- 3 refrigerated pie dough rounds (from 2 boxes)
- 2- 21 ounce cans cherry pie filling (or your choice of pie filling)
- 1 egg with 1 tsp cold water- for the egg wash
- Sugar- to sprinkle over the top of the pie
How to make it
Preheat oven to 425°F
Place the wrapped pie dough on the counter and allow the pie dough come to room temperature.
Spray an 11×16 or similar size rimmed baking sheet with nonstick cooking spray or use parchment paper.
Lightly flour your work surface, or use a silicone pad and flour the rolling pin. Place 2 of the pie rounds together, side by side but overlapping slightly in the middle.
Roll 2 of the pie rounds together (side by side) into a rectangle slightly larger than the baking sheet so you have overhang on all sides, about 12×17 size.
Carefully transfer the pie dough on the rolling pin to the sheet pan. Press the crust into the sheet pan, up the sides and into the corners, allowing the dough to hang over the sides.
Roll and press the overhang into the sides for the crust all the way around the sheet pan.
Add both cans of cherry pie filling on top of the dough and spread evenly.
Place the 3rd pie dough on the lightly floured surface and roll out using a floured rolling pin.
Use a 3 inch star cookie cutter to cut out approximately 24 stars, re-rolling the dough as needed. Place the stars on the pie filling.
Whisk the egg and cold water together in a small bowl and brush over the stars and the crust using a pastry brush.
Sprinkle the sugar over the top.
Bake 30-35 minutes until the crust is golden brown. Let cool and cut into squares.
Did you make this?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Leave a comment below on how it turned out!
You might also like
- Berry Angel Food Cake
- Strawberry Shortcake Poke Cake
- S’mores Poke Cake
- No Bake Reese’s Peanut Butter Pie
- Death by Chocolate Cake
- Lemonies
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Cherry Slab Pie
Equipment
- Silicone Rolling Mat optional
Ingredients
- 3 refrigerated pie dough rounds from 2 boxes
- 2 21 ounce cans cherry pie filling
- 1 egg with 1 tsp cold water
- Sugar
Instructions
- Preheat oven to 425°F
- Place the wrapped pie dough on the counter and allow the pie dough come to room temperature.
- Spray an 11×16 or similar size rimmed baking sheet with nonstick cooking spray or line with parchment paper.
- Lightly flour your work surface, or use a silicone pad and flour the rolling pin. Place 2 of the pie rounds together, side by side but overlapping slightly in the middle.
- Roll 2 of the pie rounds together (side by side) into a rectangle slightly larger than the baking sheet so you have overhang on all sides, about 12×17 size.
- Carefully transfer the pie dough on the rolling pin to the sheet pan. Press the crust into the sheet pan, up the sides and into the corners, allowing the dough to hang over the sides.
- Roll and press the overhang into the sides for the crust all the way around the sheet pan.
- Add both cans of cherry pie filling on top of the dough and spread evenly.
- Place the 3rd pie dough on the lightly floured surface and roll out using a floured rolling pin.
- Use a star cookie cutter to cut out approximately 24 stars, re-rolling the dough as needed. Place the stars on the pie filling.
- Whisk the egg and cold water together in a small bowl and brush over the stars and the crust using a pastry brush. Sprinkle the sugar over the top.
- Bake 30-35 minutes until the crust is golden brown. Let cool and cut into squares.
