Comments on: sour cherry slab pie

By: baseballmom

baseballmom — Sun, 22 Jan 2012 02:36:23 +0000

I just made the cherry pie with those after Christmas cheap, kind of dry, bright red, sticky cherries. It turned out great and not too sweet.

By: Darcie

Darcie — Tue, 20 Dec 2011 17:12:51 +0000

It was my husband’s birthday yesterday and he requested I make something with cherries. I had never made pastry before, and thanks to your very helpful notes, it was soooo much easier than I imagined. Before rolling, I floured the table and rolling pin quite liberally, and had no issues at all. I altered the filling and used arrowroot flour and about 8 cups of cherries instead of 6 as my pan was slightly larger than the one you recommend and 6 cups just wasn’t enough. Oh, and I accidentally put the egg wash in with the cherries, but everything turned out incredibly delicious, much to my astonishment. There will be more pie in my future thanks to you!

By: Chelsea

Chelsea — Tue, 29 Nov 2011 17:41:32 +0000

I made this for my future father-in-law, and used store-bought puff pastry because the rolling pin and pastry cutter has not yet been purchased from our registry. It turned out pretty well- sort of like a danish. I’m not really a fan of cooked cherries, but everyone else seemed to like it, including the fiancee, which is most important. ;)

By: Lacey

Lacey — Wed, 23 Nov 2011 19:11:01 +0000

I just made an altered version of this and OMG!!! Thanks for the idea, it was just what I was looking for. I had one can of tart cherries and I had planned to make a cherry pie for my daughter on our annual “Pie Day”. However 1 can of cherries just about doesn’t make any pie…
I used the can of cherries drained, 3/4 cup of sugar, 1/4 cup of corn starch, pinch of salt and my recipe for a crisco flaky pie crust. Made into a small pie pan It’s really thin, and could use less sugar but my daughter likes it sweet. After baking you can eat it like a slab. So yummy. I can see why you’d want to try a whole slew of variations. Easy too!

By: Lynn

Lynn — Tue, 23 Aug 2011 00:49:50 +0000

This was fantastic. I made it with the Baking Illustrated pie crust recipe (includes shortening) but either way, SO delicious. I love crust, so I was thrilled with corner pieces. Even my non-fruit dessert-eating husband ate it for dessert and for breakfast. It really was like the best version of a homemade breakfast pastry and truly stayed together to be held in the hand. I used mixed berries, less sugar, and it was amazing. The group of friends for whom I made it raved.

By: Kasey

Kasey — Fri, 19 Aug 2011 16:59:34 +0000

Yep..I just commented on the blue berry muffin recipe…guess what else I made with blue berries that same weekend (actually I made the muffins while I was waiting for my crust dough to get cold? SLAB PIE. I used your all butter crust recipe..It’s worth mentioning that I used to be afraid of making my own pie crust..thanks for the tutorial, it was great. So instead of sugar I used dark maple syrup, about 1/2, the blue berries were really sweet. I also used arrow root, because I didn’t have any cornstarch…it was OK..still a little runny, I also attribute this to the maple syrup. Next time I’ll use cornstarch for sure. Turned out awesome. The boyfriends parents were impressed, even his sister inlaw kept saying out good it was. This pie was a dry run for a cherry slab pie I’m making next weekend for the Boyfriends Birthday. Wish me Luck! Thanks :)

By: Squirrelly

Squirrelly — Sun, 12 Jun 2011 18:55:13 +0000

Just made this for the first time after seeing the recipe a few years ago in Martha Stewart Baking. Picked the cherries in the 90 degree heat this afternoon, pitted them, and baked this. It turns out very well-easy to cut which I was worried about. Tastes like a giant cherry homemade Pop Tart!

By: Kate

Kate — Mon, 30 May 2011 15:30:37 +0000

I made a strawberry rhubarb version of this pie for a cookout yesterday, it was delicious! I made the filling using the strawberry rhubarb pie recipe from this site. I also made it in a 9-by-13 inch pan, which I thought worked out well because the filling was a little thicker. I only needed a 1-1/4 recipe of the pie dough for this size pan, and I rolled the dough out to a 16-by-12 inch rectangle for the bottom crust and then made a lattice with the top.

By: Marti

Marti — Sun, 20 Feb 2011 00:36:32 +0000

I never get to things on time. But this was so inspiring I made it for Valentine’s Day with frozen sour cherries. Not the Montmorencies, which are mouth-puckering, but what we call Persian cherries locally, sort of sweet-sour. So used the lower amount of sugar…and followed slavishly your icing instructions.
Bliss. Bliss. Bliss.

By: Meredith

Meredith — Tue, 14 Dec 2010 20:02:38 +0000

I am in love with your all butter pie crust…I have used it in a local pie contest and it can’t be beat. My question is this: I am intrigued by your sour cherry slab pie…thinking about making it as a traditional pie with either a lattice or covered crust…what do you think about the addition of mascarpone cheese in the filling(1 egg, 1 cup whipping cream, 4 ozs. mascarpone cheese, room temperature)? Would the flavors work together? I have done some research and it seems it has been done, but can’t find a solid recipe.