Double Cherry-Almond Slab Pie

Name: Double Cherry-Almond Slab Pie
Prep time: 1 h
Total time: 3 h 55 min
Yield: 6 - 8 serving(s)
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

Think outside the pie dish!

By Josh MillerPublished: Jun 23, 2022

Be the first to review!

Jump to recipe

Caitlin Bensel

Yields:

6 - 8 serving(s)

Prep Time:

1 hr

Total Time:

3 hrs 55 mins

Calling all cherry lovers! This double cherry-almond slab pie is here to move to the top of your favorite summer desserts list! Not to knock cherry cobbler or cherry crisp, but this crowd-pleasing pie will be your new favorite, thanks to its flaky, all-butter piecrust, double cherry filling (fresh and dried), and the luscious bits of sweet almond paste that melt into the filling. Scoop out the ice cream and call the kids—it's time for a treat!

Advertisement - Continue Reading Below

Ingredients

For the Crust:

3 3/4 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 cups cold, unsalted butter, cubed
9 Tbsp. ice water
1 1/2 Tbsp. apple cider vinegar

For the Filling:

4 cups fresh or thawed frozen sweet cherries, pitted
1/2 cup dried tart cherries
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. lemon zest plus 1 tbsp. fresh lemon juice
4 oz. almond paste, diced
1/4 cup sliced almonds, chopped
1 large egg, for egg wash

For the Almond Glaze:

1 cup powdered sugar
2 Tbsp. whole milk
1/2 tsp. almond extract

Directions

1. Step 1For the Crust: Whisk together the flour and salt in a large bowl. Gradually work the butter into the flour with a pastry cutter or your fingers until dime-sized pieces form. Combine the cold water and apple cider vinegar in a small bowl. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough in half and flatten each portion to a 6-by-3-inch rectangle (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days).
2. Step 2Preheat the oven to 375°. Let the piecrust sit at room temperature for 30 minutes or until soft enough to roll without cracking.
3. Step 3For the Filling: Stir together the cherries, dried cherries, sugar, cornstarch, and lemon zest and juice in a medium bowl until combined. Set aside.
4. Step 4Roll one dough block into 16-by-12-inch rectangle. Roll the dough onto the rolling pin, and then drape it over and into a 13-by-9-by-1-inch sheet pan. Gently press the dough into the corners and up the sides, letting the excess dough drape slightly over the rim of the pan. Refrigerate while rolling the remaining dough block into a 15-by-11-inch rectangle. Cut out small circles from the top crust, and set aside.
5. Step 5Remove the crust from the refrigerator; stir the filling, and pour it into the crust. Scatter the cubes of almond paste evenly among the cherries and sprinkle with the almonds. Roll the top crust onto the rolling pin, then gently drape it over the filling. Trim any excess dough that's overhanging by more than 1/2-inch. Fold the top crust edges under and crimp as desired. Pop in in the freezer for 15 minutes, if you like.
6. Step 6Whisk the egg in a small bowl with 2 teaspoons of water. Brush the top and sides of the crust lightly but evenly with the egg wash. Add a few of the circle cutouts to the top crust and brush them with egg wash, if you like.
7. Step 7Bake until the top is golden brown and the filling is bubbly, 45 to 55 minutes, rotating the pan halfway through. Let cool for 1 hour.
8. Step 8For the Glaze: Whisk together the powdered sugar, milk, and almond extract in small bowl until smooth. Cut the pie into squares; drizzle with the glaze, if you like.