How should I store leftover cherry slab pie to keep it fresh?

To keep your leftover cherry slab pie fresh, cover it loosely with plastic wrap or foil and store it in the refrigerator. This will maintain its freshness for up to 3 to 4 days. For longer storage, you can freeze the pie by wrapping it tightly in plastic wrap and then aluminum foil; it will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator and warm it briefly in the oven for the best texture.

What type of baking pan is best for making a cherry slab pie?

A light-colored jelly roll pan or sheet pan with raised edges works best for a cherry slab pie. These pans provide even heat distribution and enough surface area to accommodate the rectangular shape of a slab pie. Dark pans may cause the crust to brown too quickly, so if you use one, reduce the baking temperature slightly or cover the edges with foil partway through baking to prevent over-browning.

Can I make the pie crust for cherry slab pie without shortening?

Yes, you can make the pie crust using all butter instead of a combination of butter and shortening. Butter provides rich flavor but can make the dough slightly more challenging to work with because it warms quickly. To make the dough easier to handle, chill it thoroughly before rolling and work quickly to keep the dough cold. Shortening is often used to create flakier crusts and easier rolling but is not required.

How do I prevent the cherry filling from making the pie crust soggy?

To avoid a soggy crust in your cherry slab pie, you can sprinkle a thin layer of ground nuts, crushed cookies, or breadcrumbs on the bottom crust before adding the filling. This absorbs excess juices and creates a barrier. Additionally, using a thickener like cornstarch or tapioca in the cherry filling helps it set properly, reducing liquid seepage during baking.

What is the best way to reheat cherry slab pie without drying it out?

To reheat cherry slab pie, preheat your oven to 300°F (150°C). Cover the pie loosely with aluminum foil to keep moisture in and heat it for about 15-20 minutes or until warmed through. Avoid using a microwave, which can make the crust soggy or tough. For a crispier crust, remove the foil during the last 5 minutes of reheating.

Cherry Slab Pie Recipe With Fresh Fruit And Flaky Crust

Ingredients

Scale

4 cups all-purpose flour for the crust base

2 teaspoons salt to enhance the crust flavor

1 ¼ cups shortening for creating a flaky texture in the crust

½ cup cold butter, cut into small cubes adds richness to the crust

1 tablespoon vegetable oil helps bind the dough smoothly

¾ cup milk for moistening the dough

1 tablespoon lemon juice adds a touch of acidity to the dough

3 cans (21 ounces each) of cherry pie filling forms the sweet, fruity center

2 tablespoons all-purpose flour for the crust dust mixture to prevent sogginess

2 tablespoons sugar mixed with flour for the crust dust

1 beaten egg for the egg wash on top

1 tablespoon water combined with the egg for the wash

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Instructions

1-First, start by mixing the dry ingredients: combine 4 cups all-purpose flour and 2 teaspoons salt in a large bowl. Then, cut in 1 ¼ cups shortening and ½ cup cold butter until you get pea-sized pieces, which helps create that flaky crust we all love.

2-Next, in another bowl, mix ¾ cup milk, 1 tablespoon lemon juice, and 1 tablespoon vegetable oil, then add this to the dry mix and stir until it forms a soft dough. Divide the dough into two discs, chill them for 30 minutes, and roll each into a 13×18 inch rustic rectangle on a floured surface.

3-Place one dough sheet in a 10×15 inch jelly roll pan, then sprinkle the crust dust a mix of 2 tablespoons all-purpose flour and 2 tablespoons sugar evenly over it to keep things from getting soggy. Spoon the 3 cans of cherry pie filling over the top for that burst of fruit flavor.

4-Top with the second dough layer and fold the edges to seal.

5-Cut steam vents in the top crust to let heat escape.

6-Brush on the egg wash made from 1 beaten egg and 1 tablespoon water, then sprinkle sugar on top for a nice shine.

7-Bake at 400°F for 30 minutes, cover loosely with foil, and bake another 20 to 25 minutes until it’s golden and bubbly. Let it cool for at least 2 hours before slicing to set the filling just right. This method ties into our long-tail keyword ‘how to make cherry slab pie’ for better search results.

Last Step:

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Notes

🥧 Chill dough before rolling to make it easier to handle and flaky.
🍋 Add lemon juice to the dough to enhance flavor and tenderize the crust.
⏳ Allow pie to cool completely before slicing to prevent filling from leaking.

Author: Brandi Oshea
Prep Time: 45 minutes
Chilling time: 30 minutes
Cook Time: 55 minutes
Category: Dessert, Pie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 226 kcal
Sugar: 15 g
Fat: 16 g
Saturated Fat: 5 g
Carbohydrates: 19 g
Protein: 3 g