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Cherry Slab Pie

Everything you love about cherry pie, bake in a sheet pan! You can easily get 18-24 slices from one cherry slab pie, so it's perfect to share with friends.
Course Dessert
Cuisine American
Keyword betty crocker, cherry pie, cherry slab pie, sheet pan pie, slab pie
Prep Time 45 minutes
Cook Time 55 minutes
cool 2 hours
Total Time 3 hours 40 minutes
Servings 24 slices
Calories 250kcal

Ingredients

PIE CRUST

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/4 cup shortening
  • 1/2 cup COLD butter cut into small cubes
  • 1 Tbsp. vegetable oil
  • 3/4 cup milk
  • 1 Tbsp. lemon juice

CHERRY FILLING

  • 3 21 oz. cans cherry pie filling

CRUST DUST

  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. sugar

EGG WASH

  • 1 egg beaten
  • 1 Tbsp. water

Instructions

  • Mix flour and salt in a large bowl. Cut in shortening and butter until the particles are the size of small peas.
  • Combine milk and lemon juice together in a small bowl.
  • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
  • Divide the dough into two equal portions. Flatten into a disc and wrap with plastic. Refrigerate 30 minutes.
  • Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
  • Roll pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle (about 1/8" thick).
  • Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hand over the edge of the pan.
  • Sprinkle crust dust (a combination of 2 Tbsp. sugar and 2 Tbsp. flour) over the pie crust bottom.
  • Pour cherry filling over the bottom crust.
  • Roll the second crust out into a rustic-looking 13x18" rectangle.
  • Place on top of the pie.
  • Fold the edges of the top and bottom crust back and tuck into the pan.
  • Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).
  • Cut slits into the top of the pie to allow steam to vent while baking.
  • Brush the crust lightly with egg wash then sprinkle with sugar.
  • Bake slab pie for 30 minutes.
  • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
  • The top should be GOLDEN and the filling should be bubbling.
  • Allow the pie to cool for at least 2 hours before slicing.

Video

Notes

Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

Nutrition

Calories: 250kcal