Cherry and Apple Slab Pie
Indulge in the perfect balance of tart and sweet with this Cherry and Apple Slab Pie, an irresistible take on classic fruit pies designed to serve a crowd. Featuring a buttery, flaky homemade crust, this dessert combines juicy tart cherries and crisp Granny Smith apples spiced with cinnamon and nutmeg for a rich, comforting filling. Perfectly baked in a convenient 9x13-inch slab format, it’s easy to slice and share, making it an ideal choice for holiday gatherings, potlucks, or casual family dinners. Finished with a golden egg wash and optional coarse sugar for extra crunch, this pie is as beautiful as it is delicious. Whether you enjoy it warm with a scoop of vanilla ice cream or at room temperature, this delightful recipe will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Unsalted butter, cold and cubed
- 0.75 cups Ice water
- 4 cups Tart cherries, pitted (fresh or frozen)
- 3 cups Apples, peeled, cored, and sliced (Granny Smith recommended)
- 1 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture forms pea-sized crumbs.
Slowly drizzle in the ice water, a tablespoon at a time, mixing gently until the dough just comes together.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking sheet or line it with parchment paper.
In a large bowl, combine the cherries, apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir well to coat the fruit evenly.
Roll out one disc of dough on a floured surface. Transfer it to the prepared baking sheet and press it into the corners, leaving a small overhang.
Pour the cherry and apple filling onto the crust, spreading it out evenly.
Roll out the second disc of dough and carefully lay it over the filling. Trim any excess dough, press the edges together to seal, and crimp the edges decoratively.
Beat the egg and milk together in a small bowl to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
Bake the slab pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
6099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 185.4 g | 927% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 822.7 g | 299% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 422.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 379 mg | 29% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
