The Ultimate Cherry-Almond Slab Pie (Perfect for a Crowd!)

Hello, my baking friends! There are few things more celebratory than a beautiful, homemade pie. But what do you do when you need to serve more than just a handful of people? You make a slab pie! And today, I am so excited to share what might just be the most delicious slab pie I have ever made: this incredible Double Cherry-Almond Slab Pie. Imagine a flaky, tender, all-butter crust, big enough to feed a happy crowd. Now, imagine that perfect crust is filled with a luscious, jammy filling made with two kinds of cherries—sweet fresh ones and tart dried ones—with a hidden, secret layer of nutty almond paste.

This isn’t just a pie; it’s the centerpiece of your dessert table. It’s a fun, rewarding baking project that results in a stunning, rustic masterpiece. It’s the perfect solution for summer barbecues, family reunions, and any occasion that calls for a truly special, shareable dessert. Let’s get baking!

Why This is The Ultimate Party Pie

This recipe is a true game-changer for anyone who loves to bake for a group. Here’s why it’s so spectacular.

• It Feeds a Crowd: A slab pie is the brilliant solution to serving pie to a large group without having to bake three separate pies. It’s generous, impressive, and easy to slice and serve.
• An Irresistible Flavor Combination: The classic pairing of sweet cherries and nutty almond is taken to a new level here. The double-cherry filling is perfectly balanced, and the almond paste adds a wonderful, rich, marzipan-like flavor.
• The Flakiest All-Butter Crust: We’re making a classic, from-scratch butter crust that is unbelievably flaky, tender, and provides the perfect savory foundation for the sweet filling.
• A True Showstopper: With its golden crust, bubbly cherry filling peeking through, and a beautiful almond glaze, this pie looks so impressive and inviting on a dessert table.
• A Fun and Rewarding Bake: From making the dough to rolling it out and assembling the layers, this is a truly satisfying project for anyone who loves to bake.

Gather Your Delicious Ingredients: What You’ll Need

Let’s get our ingredients ready for this beautiful baking project.

For the All-Butter Crust:

• 3 ¾ cups All-Purpose Flour
• 1 ½ tsp. Salt
• 1 ½ cups Cold, Unsalted Butter, cubed
• 9 Tbsp. Ice Water
• 1 ½ Tbsp. Apple Cider Vinegar

For the Double Cherry-Almond Filling:

• 4 cups Fresh or Thawed Frozen Sweet Cherries, pitted
• ½ cup Dried Tart Cherries
• ½ cup Sugar
• 3 Tbsp. Cornstarch
• 1 tsp. Lemon Zest plus 1 tbsp. Fresh Lemon Juice
• 4 oz. Almond Paste, diced into small cubes
• ¼ cup Sliced Almonds, chopped
• 1 Large Egg, for egg wash

For the Almond Glaze:

• 1 cup Powdered Sugar
• 2 Tbsp. Whole Milk
• ½ tsp. Almond Extract

Crafting Your Slab Pie: Step-by-Step Guide

Let’s break this down into simple, manageable stages.

Part 1: The All-Butter Pie Crust

1. Combine Dry Ingredients and Butter: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until you have a crumbly mixture with some dime-sized pieces of butter still visible.
2. Add Liquid and Form Dough: In a small bowl, combine the ice water and apple cider vinegar. Add this mixture to the flour, one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just starts to come together. Turn the mixture out onto your counter and knead it just 4 or 5 times to bring it together.
3. Chill the Dough: Divide the dough in half. Flatten each portion into a small rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 2 days. This chilling step is crucial!

Part 2: Assembly and Baking

1. Prep and Make Filling: Preheat your oven to 375°F. Let your pie crust sit at room temperature for about 30 minutes to become pliable. While it rests, stir together the fresh cherries, dried cherries, sugar, cornstarch, lemon zest, and lemon juice in a medium bowl.
2. Roll the Crusts: Roll one block of dough into a 16×12-inch rectangle. Carefully drape it over and into a 13×9-inch sheet pan, pressing it into the corners and up the sides. Refrigerate this while you roll the remaining dough block into a 15×11-inch rectangle for the top crust.
3. Fill and Top the Pie: Pour the cherry filling into the bottom crust. Scatter the cubes of almond paste and the chopped almonds evenly over the cherries. Gently drape the top crust over the filling. Trim any excess dough that overhangs by more than ½-inch. Fold the top crust edges under the bottom crust and crimp the edges to seal. You can use any leftover dough scraps to decorate the top! Freeze the whole assembled pie for 15 minutes to firm up.

1. Egg Wash and Bake: Whisk the egg with 2 teaspoons of water to create an egg wash. Brush the top and sides of the crust lightly but evenly with the egg wash.
2. Bake to Golden Perfection: Bake for 45 to 55 minutes, rotating the pan halfway through, until the top is a deep golden brown and the filling is thick and bubbling through any vents. Let the pie cool for at least 1 hour.

Part 3: The Almond Glaze

1. Mix and Drizzle: Once the pie has cooled for at least an hour, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth.
2. Serve: Cut the pie into squares and drizzle with the almond glaze just before serving.

Wise Tips for the Perfect Pie

• Keep Everything COLD: This is the golden rule of pie crust! Using cold butter and ice water is what creates those beautiful, flaky layers. If your dough ever feels warm or sticky, don’t hesitate to pop it back in the fridge for 15 minutes.
• Don’t Overwork the Dough: Mix and knead the dough as little as possible. Those visible pieces of butter are your friends—they will create steam and make your crust incredibly flaky.
• Let It Cool! This is so important for a slab pie. Letting the pie cool for at least an hour (or longer!) allows the jammy fruit filling to set up properly, which is the secret to getting beautiful, clean slices.

Frequently Asked Questions (FAQ) – Cherry Almond Slab Pie

1. Can I use a store-bought pie crust?
   You can! For a great shortcut, you will need two boxes of refrigerated pie crust dough. You may need to patch them together to roll them out to the large rectangle sizes needed for a slab pie.
2. What if I can’t find almond paste?
   Almond paste is a thick, sweet paste made from ground almonds, and it adds a wonderful marzipan-like flavor. You can find it in the baking aisle of most grocery stores. If you can’t find it, you can omit it, but the pie will lose that distinct almond flavor note.
3. Can I use all fresh cherries?
   You can, but the dried tart cherries add a wonderful chewy texture and a concentrated tartness that beautifully balances the sweetness of the fresh cherries. I highly recommend using both if you can!
4. How do I store this pie?
   Cover any leftover pie and store it at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Conclusion

This Double Cherry-Almond Slab Pie is a true celebration of summer baking. It’s a wonderfully satisfying project that results in a dessert that is perfect for sharing with the people you love. That flaky butter crust, the sweet and tart cherry filling, and the surprise of nutty almond paste is a combination that is simply unforgettable. I hope this becomes the star of your next summer gathering!