Cherry Slab Pie
A simple 5-ingredient Cherry Slab Pie featuring Montmorency Tart Cherry Pie Filling. Perfect for holiday parties, this crowd-pleasing dessert is easy to prepare, beautifully balanced with a sweet-tart flavor, and highlights the benefits of American-grown tart cherries.
Servings: 12
Ingredients
- 2 Packages Refrigerated pie crusts 4 crusts total
- 42 ounces Montmorency Tart Cherry Pie Filling 2 cans
- 1 egg for egg wash
- 1 Tbs cold water for egg wash
- 1/4 cup coarse sugar for topping
Instructions
- Preheat the oven to 400°F (204°C). Spray a rimmed 18 x 13 inch baking sheet with non-stick cooking spray.
- Roll out the pie crusts to fit the baking sheet, overlapping the edges slightly to create a seamless bottom layer. Press the seams together gently, fitting the dough to the sheet.
- Spread the Montmorency Tart Cherry Pie Filling evenly over the crust.
- Make Egg Wash: In a small bowl whisk together egg and water to make egg wash. Set aside.
- Prepare the lattice top (instructions below) and lay it over the filling. Trim any excess crust, crimp the edges, and brush the lattice with egg wash. Sprinkle with coarse sugar if desired.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. If edges start to brown too quickly, cover with foil and keep cooking until top is nice and browned. Allow to cool before slicing into squares for serving.
- Serve with vanilla ice cream or whipped cream.