Cherry Pie Slab Bars
A portable twist on classic cherry pie, these Cherry Pie Slab Bars feature a buttery crust and a luscious cherry filling, perfect for gatherings or indulgence at home.
Ingredients
For the Crust
- 3 3/4 cups all-purpose flour, plus more for rolling Forms the base of your tender crust.
- 3/4 cup sugar, divided Sweetness to balance the tartness of cherries.
- 2 3/4 tsp kosher salt, divided Enhances flavor and balances sweetness.
- 1 1/2 cups unsalted butter, cold and cubed Must be cold for a flaky, tender crust.
- 1 large egg, beaten to blend For a golden wash on top.
- 3 tbsp demerara sugar Sprinkle for added texture and caramelized finish.
For the Filling
- 9 cups sweet dark cherries, pitted The stars of this dessert.
- 6 tbsp cornstarch Thickening agent for a luscious filling.
- Zest and juice of 2 lemons Enhances cherry flavor.
- 1 tsp pure vanilla extract Adds warmth to the filling.
- 1/4 tsp almond extract (optional) Elevates the cherry filling flavor.
- 7 drops Angostura bitters (optional) Adds complexity to flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, 1 tablespoon of sugar, and 2 1/4 teaspoons of salt until fully combined.
- Using your fingertips, rub the cold, cubed butter into the dry mixture until the pieces resemble large, flattened coins.
- Gradually stream in 3/4 cup of very cold water while stirring with a fork until a shaggy mixture forms.
- Squeeze the mixture together with your hands to form a rough dough, knead a few times until just combined.
- Flatten the dough into a rectangle, wrap it in plastic, and refrigerate for at least 2 hours or up to 3 days.
Filling Preparation
- In a medium saucepan, rub lemon zest into the remaining 3/4 cup of granulated sugar.
- Add the pitted cherries, cornstarch, and the remaining 1/2 teaspoon of salt, and cook over medium heat until thick and bubbling, about 4 to 5 minutes.
- Stir in lemon juice, vanilla extract, almond extract (if desired), and bitters (if using). Let cool, then refrigerate.
Baking
- Preheat the oven to 425°F. Roll out the dough into a rectangle, fold it into thirds and refrigerate a third while rolling out the remaining dough into an 18 x 14-inch rectangle.
- Transfer the rolled-out dough to a 13 x 9-inch baking pan, pressing it into the bottom and sides.
- Roll out the reserved dough, cut out decorative shapes, and place it over the cherry filling.
- Brush the top with beaten egg wash, sprinkle demerara sugar over it, and bake for 20 minutes.
- Reduce the temperature to 350°F and continue baking until the crust is dark brown and filling is bubbling, about 60 to 90 minutes.
- Allow to cool at room temperature for at least 2 hours or overnight to set.
Notes
For a lighter version, consider using whole wheat flour or reducing the sugar. For variations, feel free to substitute fresh cherries with blueberries or peaches.