Double Cherry-Almond Slab Pie Recipe

This Double Cherry-Almond Slab Pie Recipe is a flaky and fruity recipe, which is made with both fresh and dried cherries and a rich almond paste. It’s the perfect dessert for a crowd, ready in about 1 hour and 30 minutes, plus chilling and cooling time.

Jump to Recipe

Double Cherry-Almond Slab Pie Recipe 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

How To Make Double Cherry-Almond Slab Pie Recipe

1. Make the crust: Whisk together the flour and salt. Work the cold butter into the flour with a pastry cutter until dime-sized pieces form. In a small bowl, combine the ice water and vinegar, then add it to the flour mixture one tablespoon at a time until the dough holds together. Divide the dough in half, flatten each into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.
2. Prep the oven and filling: Preheat the oven to 375°F. In a medium bowl, stir together the fresh and dried cherries, sugar, cornstarch, and lemon zest and juice.
3. Assemble the pie: Roll one dough block into a 16×12-inch rectangle and fit it into a 13×9-inch sheet pan. Pour the cherry filling into the crust. Scatter the diced almond paste and chopped almonds evenly over the top.
4. Add the top crust: Roll the second dough block into a 15×11-inch rectangle. Cut out small decorative circles if desired. Drape the top crust over the filling. Trim the excess dough, then fold the top crust edges under the bottom crust and crimp to seal.
5. Finish and bake: Whisk the egg with 2 teaspoons of water to create an egg wash. Brush it lightly over the top crust. Bake for 45 to 55 minutes, until the top is golden brown and the filling is bubbly. Let the pie cool for at least 1 hour.
6. Glaze and serve: Whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled pie before cutting into squares.

Recipe Tips

• How to get a flaky crust? The key is using very cold butter and ice water. The apple cider vinegar also helps to tenderize the dough, making it extra flaky.
• What is a slab pie? A slab pie is a pie baked in a rectangular sheet pan instead of a round pie dish. It’s a great way to serve pie to a larger group of people.
• Can I make this ahead of time? You can make the pie dough up to 2 days in advance and keep it refrigerated. The assembled, unbaked pie can also be frozen for up to a month; just bake it from frozen, adding about 15-20 minutes to the baking time.
• What is almond paste? Almond paste is a thick, sweet paste made from ground almonds and sugar. It adds a rich, moist, and intensely almond-flavored layer to the filling.

What To Serve With Cherry-Almond Slab Pie

This pie is a complete dessert on its own, but it’s even more delicious with a creamy topping.

• A scoop of vanilla bean or amaretto ice cream
• A dollop of unsweetened whipped cream or crème fraîche

How To Store Cherry-Almond Slab Pie

• Room Temperature: The pie can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: For longer storage, cover the pie and refrigerate for up to 5 days.

Cherry-Almond Slab Pie Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 50g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 200mg
• Fiber: 3g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Perfect Pie Crust Recipe
• Nantucket Cranberry Pie Recipe
• Cherry Pie Recipe