Best 5 Cherry And Apple Slab Pie Recipes

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Indulge in a symphony of flavors with Cherry and Apple Slab Pie, a delightful combination of sweet cherries and tangy apples, nestled in a flaky, golden crust. This delectable treat is perfect for any occasion, be it a casual gathering or a festive celebration. With its vibrant colors and tantalizing aroma, this slab pie is sure to be the star of the show. Discover the secrets to crafting this masterpiece with our collection of recipes, ranging from classic to modern variations. From the traditional all-butter crust to innovative gluten-free options, we've got you covered. Get ready to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE SLAB PIE



Apple Slab Pie image

A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.

Provided by Marsha Crom

Categories     Desserts     Pies     Slab Pie Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ cup shortening
¼ teaspoon salt
½ teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 ¾ cups white sugar
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup brown sugar
⅔ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
  • In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
  • In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
  • Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g

CHERRY AND APPLE SLAB PIE



Cherry and Apple Slab Pie image

Make and share this Cherry and Apple Slab Pie recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

1 (15 ounce) box refrigerated pie crusts
1 (21 ounce) can cherry pie filling
1 (21 ounce) can apple pie filling
1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
2 tablespoons brown sugar
1/4 cup light corn syrup or 1/4 cup dark corn syrup
1 tablespoon butter, melted

Steps:

  • Preheat oven to 375 degrees F.
  • Stack pie crusts on top of each other and roll into a 16x12 inch rectangle.
  • Fit crust into a 13x9 pan, pressing dough up sides of the pan.
  • Pour 1 can pie filling on one half of crust; repeat with remaining can to completely cover crust; set aside.
  • Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal.
  • Sprinkle evenly over pie.
  • Bake for 45-55 minutes until crust and crumb are lightly browned.
  • Remove from oven and place on wire rack.
  • Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie.
  • Cool 45 minutes before serving.
  • Serve by cutting pie in half lengthwise.
  • Makes 4 equal crosswise cuts to create 8 rectangles.
  • Slice each rectangle diagonally.
  • Serve with ice cream, if desired.
  • You can use any combination of pie filling flavors.

FOUR-FLAVOR SHEET PAN PIE



Four-Flavor Sheet Pan Pie image

A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 to 18 servings

Number Of Ingredients 26

Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
1 1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves

Steps:

  • For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
  • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
  • For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
  • For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
  • For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
  • For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
  • Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
  • Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
  • Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
  • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
  • Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

CHERRY STREUSEL SLAB PIE



Cherry Streusel Slab Pie image

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup cold unsalted butter, cubed
2 lb frozen sweet and tart cherries (about 6 cups)
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch

Steps:

  • Heat oven to 375°F.
  • Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
  • In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
  • Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g

SOUR CHERRY SLAB PIE



Sour Cherry Slab Pie image

A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 10

6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
  • On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
  • On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
  • Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
  • In a medium bowl, stir together confectioners' sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

Tips:

  • Use a sharp knife to cut the fruit. This will help prevent the fruit from bruising and will make it easier to slice evenly.
  • Don't overcrowd the pie pan. If the fruit is too tightly packed, it won't cook evenly.
  • Bake the pie until the crust is golden brown and the filling is bubbling. This should take about 45-50 minutes.
  • Let the pie cool for at least 15 minutes before slicing. This will help the filling to set and will make the pie easier to slice.
  • Serve the pie with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Cherry and apple slab pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a quick and easy dessert, give this cherry and apple slab pie a try. You won't be disappointed!

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