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Pioneer Woman cherry almond slab pie is a flaky all-butter dessert with sweet and dried cherries and almond paste that comes together in 3 hours 55 minutes. Save this easy summer cherry pie for Fourth of July, potlucks or backyard cookouts, because it's a make-ahead crowd-pleaser.
Chill the dough for the full 2 hours before you roll it, because cold butter is what makes the crust flaky. Skip that and the butter melts into the flour, so you get a tough, greasy crust instead.
Dried tart cherries go in next to the fresh sweet ones, so every bite gets a bit of tang along with the juicy sweetness. Diced almond paste melts right into the filling as it bakes, which adds a marzipan flavor you won't get from extracts alone.
What you need for this recipe
Nordic Ware half sheet pan
The pie bakes right in a rimmed sheet pan, which gives you more crust per slice.
Buy on AmazonSpring Chef dough blender (pastry cutter)
It cuts the cold butter into the flour without warming it up with your hands.
Buy on AmazonJ.K. Adams French rolling pin
You'll roll both dough blocks into big rectangles, then drape the top crust over the filling.
Buy on AmazonPantry pick Nielsen-Massey pure almond extract
A few drops go a long way in cakes and cookies.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Cherry Almond Slab Pie
Course: DessertCuisine: AmericanDifficulty: Medium6
servings1
hour55
minutes620
kcalA crisp, golden lattice-free top crust shatters over a jammy, bubbling cherry filling dotted with melted almond paste. Baking it in a sheet pan gives you more crust per slice, and the glaze sets into a thin sweet crackle.
Ingredients
3 3/4 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 c. cold, unsalted butter, cubed
9 tbsp. ice water
1 1/2 tbsp. apple cider vinegar
4 c. fresh or thawed frozen sweet cherries, pitted
1/2 c. dried tart cherries
1/2 c. sugar
3 tbsp. cornstarch
1 tsp. lemon zest plus 1 tbsp. fresh lemon juice
4 oz. almond paste, diced
1/4 c. sliced almonds, chopped
1 large egg, for egg wash
1 c. powdered sugar
2 tbsp. whole milk
1/2 tsp. almond extract
Directions
- Make the dough: Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt in a large bowl. Then work in 1 1/2 cups cold cubed butter with a pastry cutter or your fingers until dime-sized pieces of butter remain.
- Add the liquid: Combine 9 tablespoons ice water and 1 1/2 tablespoons apple cider vinegar, then stir it in 1 tablespoon at a time. Once the dough holds together when pinched, knead it 4 to 5 times on the counter.
- Chill the dough: Divide the dough in half and flatten each portion into a 6-by-3-inch rectangle with minimal cracks. Wrap both in plastic wrap and refrigerate for 2 hours, or up to 2 days.
- Soften the dough: Preheat the oven to 375°F. Let the dough sit at room temperature for 30 minutes, so it rolls without cracking.
- Mix the filling: Stir together 4 cups pitted sweet cherries, 1/2 cup dried tart cherries, 1/2 cup sugar and 3 tablespoons cornstarch in a medium bowl. Then add 1 teaspoon lemon zest and 1 tablespoon lemon juice, and set it aside while you roll the crust.
- Line the pan: Roll one dough block into a 16-by-12-inch rectangle, then drape it over a 13-by-9-by-1-inch sheet pan and press it into the corners and up the sides. Refrigerate it while you roll the second block into a 15-by-11-inch rectangle and cut small circles from it.
- Fill and top: Stir the filling, pour it into the crust, then scatter 4 ounces diced almond paste and 1/4 cup chopped sliced almonds over the cherries. Drape the top crust over, trim anything hanging over by more than 1/2 inch, then fold the edges under and crimp them.
- Chill and glaze with egg: Freeze the pie for 15 minutes if you like. Whisk 1 egg with 2 teaspoons water, then brush it over the top and sides, adding a few of the circle cutouts and brushing them too.
- Bake the pie: Bake for 45 to 55 minutes, rotating the pan halfway through, until the top is golden brown and the filling bubbles. Let it cool for 1 hour.
- Glaze and serve: Whisk 1 cup powdered sugar, 2 tablespoons whole milk and 1/2 teaspoon almond extract until smooth. Cut the pie into squares, then drizzle the glaze over each one.
Tools for this recipe
- Nordic Ware half sheet pan, Spring Chef dough blender (pastry cutter), J.K. Adams French rolling pin, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use frozen cherries for this slab pie?
Yes, thawed frozen sweet cherries work just as well as fresh ones. Drain off any extra liquid after thawing, so the filling doesn't turn watery.
How do I store leftover cherry almond slab pie?
Cover the pan tightly and keep it at room temperature for a day, or in the fridge for up to 3 days. The crust softens a little as it sits, so a short warm-up in the oven helps.
Can I make the dough ahead of time?
You can, since the dough keeps wrapped in the fridge for up to 2 days. Just give it 30 minutes on the counter before rolling so it doesn't crack.
What can I use instead of a sheet pan?
A 13-by-9-inch baking dish can stand in, though the pie will be taller and need a few more minutes in the oven. Watch the top crust, and cover it loosely if it browns too fast.
What's the most common mistake with slab pie?
Working with warm dough is the biggest one, because the butter softens and the crust turns tough instead of flaky. If the dough gets sticky while you roll, slide it back into the fridge for 15 minutes.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Nordic Ware half sheet pan, Spring Chef dough blender (pastry cutter), J.K. Adams French rolling pin.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
