Comments on: sour cherry slab pie

By: Janet

Janet — Sat, 13 Mar 2010 22:00:06 +0000

DELICIOUS!!! This pie was soooo good. i would just leave out the sugar frosting, and leave it simple. It was so good that it didn’t need that extra sugar.
Thanks for this recipe!

By: Anne

Anne — Mon, 22 Feb 2010 18:53:22 +0000

Made this over this weekend with cherries I’d canned last summer. Positively perfect in every way! We had leftovers from the dinner party so were faced with one of life’s most pressing questions: is leftover pie a breakfast food?

By: Christina

Christina — Fri, 22 Jan 2010 21:06:48 +0000

I’m considering making this for a friend who does not like cooked fruits. Would it work with cinnamon inside? I could just make her your cinnamon rolls but its for a dessert so I’m thinking pie would make more sense.

By: Ellen

Ellen — Mon, 30 Nov 2009 14:51:09 +0000

I baked a quadruple berry slab pie for Thanksgiving – it was supposed to be triple-berry (made with three bags of frozen mixed blueberries/raspberries/blackberries) but once I poured the filling into the crust it looked kind of skimpy, so I ended up adding cranberries that I had leftover from another recipe, along with extra sugar and cornstarch. It turned out tasting great, looked absolutely lovely, and was a huge hit with the family! And it was nice because it was easy to transport in the cookie sheet (held up well over a three hour drive).

By: Bethany

Bethany — Sat, 24 Oct 2009 22:17:33 +0000

I didn’t know this had a name! My mother has made apple pie in a jelly roll pan for my dad’s birthday for as long as I can remember. He wakes up the morning of his birthday (today, actually), cuts a 6×6 inch block out of the middle, and hides it in the house so he doesn’t have to share. I’ll have to call them tonight and let them know this brilliance has a name!

By: Cathy

Cathy — Tue, 15 Sep 2009 02:47:13 +0000

It was a coincidence that about the time I saw your cherry slab pie recipe I was introduced to a tree in a friends yard that produced sour cherries. She offered up her cherries to anyone who would pick them before the birds did. I made a cherry pie instead of a slab and I used your 101 pie crust. My first pie crust and it was really, really good. I didn’t have vodka so I just used water. One day I will try it with vodka. Thanks for a great recipe.

By: Sarah

Sarah — Wed, 26 Aug 2009 18:05:43 +0000

My mom has been making this since I was little! However, ours is a twist with strawberry-rhubarb filling. Half strawberries, half rhubarb with strawberry jello and sugar to taste the filling. It seems like rolling out the crust is always the toughest part but rewardingin the end :)

By: Bonnie

Bonnie — Mon, 24 Aug 2009 21:16:47 +0000

I am *not* a person who makes pastry doughs frequently, but I was very inspired to follow this entire recipe exactly as written. After things turned into an amazing mess rolling the bottom crust, I thought all hope was lost and that I had wasted a lot of man-hours pitting (sweet) cherries by hand, but omigoodness! This dessert was amazing! Even though the filling leaked through somewhere, I left it at room temp in the parchment-lined pan, and it set up so there was no mess at all when it came time to cut slices. A HUGE hit!! Thanks!

By: Sandra Elsen

Sandra Elsen — Mon, 24 Aug 2009 21:07:24 +0000

i was so excited when my sister forwarded me this website and i read this article, and i was hooked. slab pie inspired me to cook again when i had the every day dinner repeat blahs. this recipe is divine, and it is a new crowd favorite- my parents each had 3 slices, i had 4 in one afternoon (my husband only had 2)! i think it was definitely worth all the work. i enjoyed the all butter crust – my dad said it must be filo dough. (guess i fooled him) it was so flaky and delicious. i’ve never made all butter crust before,and it will definitely stay in the recipe book. my dad did have one final comment: next time, try apple!

By: Kristin

Kristin — Mon, 24 Aug 2009 19:41:58 +0000

I have been saving this idea for a end of summer barbeque/pool party while visiting relatives in the midwest. I swapped the sour cherries for fresh peaches and it turned out wonderful.
I tossed 6 medium peaches thinly sliced (my grandmother and I decided sliced would look prettier in the baked version then chopped) with 1/4 cup cornstarch, 1/4 cup sugar and 2 tsp cinnamon.
Great great recipe, I only wish I would have got pictures, it was gone before I could get to my camera.