Summer's Best Slab Cherry Pie

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Slab Cherry Pie is the best way to enjoy freshly picked tart cherries!

Every year I feel like summer kind of takes over and leaves me very little time to blog. Over the 4th of July, we went to my in-laws farm in Iowa and helped tear down this beautiful barn. Built in 1948, you can be sure I was going to be bringing home some of that gorgeous barn wood {I have so many plans for it it’s ridiculous – table, headboard, signs…the list could go on} Anyhow, we enjoyed the holiday festivities and such and the night before we were supposed to head home, I stepped on a nail outside the barn. It was bad, we ended up staying an extra night and I had to get the works – a tetanus shot and 2 rounds of IV antibiotics. Then we came home and I had to prepare for out of town guests while hobbling around. What a whirlwind!

I did grab an hour last weekend to head to the cherry orchard and pick some tart cherries. So I had to make one of my favorite cherry desserts ever – this slab cherry pie is amazing. Everything you love about fresh cherry pie in a portable form. The crust is super flaky, the filling stays intact and is not too sweet and the crumb topping is crumb topping – enough said there. I added a glaze, but I think it’s optional and just fine without it. Make this and take a big bite of summer’s best!

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Summer's Best Slab Cherry Pie

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Ingredients

Crust:

1½ cups FLOUR
½ cup COLD BUTTER, cubed
Pinch of SALT
1 Tablespoon SUGAR
1 teaspoon VINEGAR
1½ Tablespoons COLD WATER

Filling:

6 cups SOUR CHERRIES (fresh or frozen), pitted
1 cup SUGAR
¼ cup CORNSTARCH*
Juice of ½ LEMON
Large pinch of SALT

Crumb Topping:

1 cup FLOUR
½ cup BROWN SUGAR
½ cup COLD BUTTER

Glaze:

1 cup POWDERED SUGAR
½ teaspoon VANILLA EXTRACT
4 teaspoons MILK

Instructions

Preheat oven to 375°.
Lightly grease a 9×13 baking pan. Set aside.
CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (If you don’t have a food processor, you can use a fork or your fingers.) Add the vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
FILLING: Drain any excess moisture from cherries. In a large bowl, combine all of the filling ingredients. Stir to combine. Spread in an even layer over crust.
CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
Bake for 50-60 minutes or until a light golden brown and filling is bubbly.
GLAZE: Once completely cool, stir together glaze ingredients and drizzle over pie before cutting into squares.

Notes

*I ran out of cornstarch when making this and I subbed in ½ cup of all purpose flour and it worked perfectly.