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.
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.
Notes
For best results, ensure butter is cold, chill the dough, and use fresh cherries. Blind bake crust for 10 minutes to prevent sogginess.