Cherry Pie Slab Bars are the perfect embodiment of warmth and nostalgia, capturing the delightful essence of summer in every bite. This approachable dish takes the classic cherry pie and transforms it into a convenient slab-bar format, making it ideal for gatherings, picnics, or simply enjoying at home with the family. With a buttery, flaky crust that cradles a luscious filling of sweet dark cherries, this dessert is not only a feast for the taste buds but also a visual treat. Easy to make and even easier to share, these Cherry Pie Slab Bars will have everyone dreaming of lazy summer days spent under the sun, perfectly paired with a scoop of vanilla ice cream or a dollop of whipped cream. Ready to dive into this delightful recipe? Let’s take a step-by-step approach to ensure your baking journey is seamless and enjoyable.

The ingredients for Cherry Pie Slab Bars are simple yet rich in flavor. Gather the following:

3 3/4 cups all-purpose flour, plus more for rolling – This flour forms the base of our flaky crust, providing structure and tenderness.
3/4 cup plus 1 tbsp. sugar – Sweetness that balances the tartness of the cherries.
2 3/4 tsp. kosher salt – Essential for enhancing the flavors.
1 1/2 cups unsalted butter, cold and cubed – This creates a creamy, buttery richness that defines the crust.
9 cups sweet dark cherries, pitted – Bursting with juicy goodness and the star of our dish.
6 Tbsp. cornstarch – Helps to thicken the cherry filling, creating a perfect texture.
Zest and juice of 2 lemons – Adds a vibrant, tangy note that brightens the dessert.
1 tsp. pure vanilla extract – A warm, aromatic flavor that complements the cherries.
1/4 tsp. almond extract (optional) – Introduces a subtle nuttiness that enhances the cherry taste.
7 drops Angostura bitters (optional) – A touch of complexity for seasoned palates.
1 large egg, beaten to blend – Helps to bind the dough and create a lovely golden crust.
3 Tbsp. demerara sugar – Adds a crunchy, caramelized topping when sprinkled above the crust.

When it comes to preparing Cherry Pie Slab Bars, knowing the difference between quick and slow preparation can help set your expectations. Quick preparation might involve using pre-made pie crusts or canned cherry fillings for a faster assembly. On the other hand, slow preparation allows you to savor each moment, creating a homemade crust and cooking the cherries from scratch for a richer flavor profile.

Here are some practical tips for success with your Cherry Pie Slab Bars:

Ensure your butter is cold; this helps create a flaky crust that melts in your mouth.
Don’t skip chilling the dough; resting time allows the gluten to relax and prevents shrinkage.
Use fresh, ripe cherries for the best flavor, but frozen cherries can work beautifully when fresh aren’t available.
Be patient when baking; this dish requires time to transform from dough to golden perfection.

Now, let’s get started with the step-by-step directions to create your Cherry Pie Slab Bars!

Begin by whisking together the flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt in a spacious bowl until combined. This dry mixture will serve as the foundation for your crust.
Next, rub the cold, cubed butter into the dry mixture using your fingertips until it resembles large, flattened coins. The goal here is to integrate the butter without melting it.
Gradually add 3/4 cup of very cold water, stirring with a fork until a shaggy mixture forms. The cold water is key in keeping the butter firm, which leads to a tender crust.
Squeeze the mixture together to form a rough dough, and then knead it a few times on a floured surface until just combined—don’t overdo it!
Flatten the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours. This chilling step is crucial for achieving that flaky texture.
Next, let’s make the filling. Rub the lemon zest into the remaining sugar to release the oils, then add the sweet dark cherries, cornstarch, and a pinch of salt. Cook this mixture over medium heat, stirring until it thickens.
Once thickened, stir in the lemon juice, vanilla extract, almond extract, and bitters if using. Allow this filling to cool down before proceeding.
Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface until it’s large enough to fit a 13×9-inch pan.
Transfer the dough into the pan, pressing it firmly into the bottom and sides, ensuring it covers evenly.
Carefully fill the crust with the cooled cherry mixture, spreading it out evenly so every bite is delightful.
Roll out the reserved dough, shaping it as you desire, whether it be lattice or simple strips, and cover the cherry filling.
Brush the top with the beaten egg wash, ensuring a beautiful golden shine, and sprinkle with demerara sugar for a sweet crunch.
Bake in the preheated oven for 20 minutes. After this, reduce the temperature to 350°F (175°C) and continue baking for 60-90 minutes until the top is golden brown.
Once baked, let the slab bars cool to room temperature for at least 2 hours before slicing. This will ensure the filling sets and holds its shape when cut.

Serving suggestions for your Cherry Pie Slab Bars abound! They are perfect served warm or at room temperature, with a scoop of vanilla ice cream or a drizzle of cream. Alternatively, make it a memorable centerpiece for dessert at a summer barbecue or family gathering.

When baking these Cherry Pie Slab Bars, common mistakes to avoid include overworking the dough, which can lead to a tough crust, and skipping the cooling time for the filling, resulting in a messy slice.

If you’re looking for healthier alternatives or variations, consider using whole wheat flour for the crust or substituting some of the sugar with honey or agave syrup. You can also mix in other fruits like blueberries or raspberries for a mixed-fruit variation that’s just as delightful.

FAQs about Cherry Pie Slab Bars:

Can I use frozen cherries for this recipe?
Yes, frozen cherries work well—just be sure to thaw and drain them before use.
How long do these bars last?
They can last up to five days when stored in an airtight container.
Can I prepare the filling in advance?
Absolutely! You can prepare the filling a day ahead and refrigerate it until you’re ready to bake.
What’s the best way to slice the bars?
Use a sharp knife and make clean cuts while the bars are completely cooled for the best presentation.
Can I use store-bought crust instead of homemade?
Yes, using a pre-made crust is a great time-saver!
How can I prevent a soggy bottom crust?
Blind baking the crust for 10 minutes before adding the filling will help prevent sogginess.

Cherry Pie Slab Bars are an irresistible treat that promises to bring smiles to your kitchen and beyond. The combination of crispy crust and sweet, tart cherry filling is a classic that deserves a spot in your recipe rotation. So, roll up your sleeves, gather your ingredients, and let’s get baking—the world of flavor awaits your creation!

Chewy cherry pie bars with cherry filling and crust on a plate

Cherry Pie Slab Bars

Cherry Pie Slab Bars capture the essence of summer with a buttery crust and sweet dark cherry filling, making them perfect for gatherings or family treats.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 20

Total Time 1 50

Course Dessert

Cuisine American

Servings 12 bars

Calories 250 kcal

Ingredients

For the crust

3 3/4 cups all-purpose flour, plus more for rolling Forms the base of the flaky crust.
3/4 cup sugar Sweetness that balances the tartness.
2 3/4 tsp kosher salt Enhances the flavors.
1 1/2 cups unsalted butter, cold and cubed Creates a creamy, buttery richness.
1 large egg, beaten to blend Helps bind the dough and create a golden crust.
3 Tbsp. demerara sugar Adds a crunchy, caramelized topping.

For the filling

9 cups sweet dark cherries, pitted The star of the dish.
6 Tbsp. cornstarch Helps thicken the cherry filling.
2 lemons zest and juice Adds a vibrant, tangy note.
1 tsp pure vanilla extract Complements the cherries.
1/4 tsp almond extract (optional) Enhances the cherry taste.
7 drops Angostura bitters (optional) Adds complexity.

Instructions

Preparation of the crust

Whisk together the flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt in a bowl until combined.
Rub the cold, cubed butter into the dry mixture until it resembles large, flattened coins.
Gradually add 3/4 cup of very cold water, stirring with a fork until a shaggy mixture forms.
Squeeze the mixture together to form a rough dough, and knead it a few times until just combined.
Flatten the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours.

Preparation of the filling

Rub the lemon zest into the remaining sugar. Add the sweet dark cherries, cornstarch, and a pinch of salt. Cook over medium heat, stirring until thickened.
Stir in lemon juice, vanilla extract, almond extract, and bitters if using. Allow the filling to cool.

Assembling and baking

Preheat your oven to 425°F (220°C). Roll out the chilled dough until large enough for a 13x9-inch pan.
Transfer the dough into the pan, pressing it firmly into the bottom and sides.
Fill the crust with the cooled cherry mixture, spreading it out evenly.
Roll out reserved dough, shaping it as desired to cover the filling.
Brush the top with the beaten egg wash and sprinkle with demerara sugar.
Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 60-90 minutes until golden brown.
Let the slab bars cool to room temperature for at least 2 hours before slicing.