How do you keep a cherry pie from being runny?

The secret to avoiding a runny cherry slab pie recipe is proper thickening and cooling. Use cornstarch, tapioca starch, or flour in your cherry filling. For every 4–5 cups of cherries, you'll want about 3 tablespoons of cornstarch. Mix it well with the sugar and cherries before baking. Also, resist the urge to slice the pie right after pulling it from the oven. Let your pie cool for at least 1–2 hours. This helps the filling set properly and prevents that disappointing soupy middle. Bonus tip: If you're using fresh or frozen cherries, drain any excess juice before mixing your filling — this small step makes a massive difference.

Can I use canned cherries for cherry slab pie?

Yes, canned cherries work beautifully in an easy cherry slab pie recipe. Just make sure you choose cherries packed in water or juice, not syrup. Drain them well, and adjust the sugar to taste since canned cherries may already be slightly sweet.

What is the difference between a slab pie and a regular pie?

The most obvious difference lies in shape and size. A traditional pie is round and made in a 9-inch dish. A cherry slab pie recipe, on the other hand, is baked on a sheet pan or jelly roll pan. It’s rectangular, thinner, and serves 2–3 times more people — ideal for large gatherings or events.

Can you freeze cherry slab pie?

Absolutely — your cherry slab pie recipe is freezer-friendly. To freeze, allow the pie to cool completely. Wrap individual slices or full sections in plastic wrap and then foil. Place in a labeled freezer bag or airtight container. It’ll keep for up to 3 months.

What’s the best crust for a cherry slab pie?

The best crust for a cherry slab pie recipe depends on your taste and time. A homemade all-butter crust gives you rich flavor and beautiful flake. If you prefer convenience, refrigerated pie dough is a solid shortcut.

How many people does a cherry slab pie serve?

A full cherry slab pie recipe baked in a standard 13x18-inch sheet pan can serve 18 to 24 people, depending on how large you slice it. That’s double or even triple the servings of a standard 9-inch round pie.

Cherry Slab Pie Recipe: Easy & Delicious Dessert for 24

Description

This cherry slab pie recipe makes the perfect big-batch dessert for any occasion — sweet, tangy, and easy to slice for a crowd. Whether you make it fully homemade or use shortcuts, it’s guaranteed to satisfy.

Ingredients

Scale

2 pie crusts (homemade or store-bought)
5–6 cups cherries (fresh, frozen, or canned)
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract (optional)
1 egg (for egg wash)
Coarse sugar (for topping)

Ingredients for cherry slab pie recipe

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Instructions

Preheat oven to 375°F and line a 13×18″ sheet pan with parchment paper.
Roll out the first crust and press it into the pan, allowing slight overhang.
In a bowl, mix cherries, sugar, cornstarch, lemon juice, and extract.
Spread filling evenly over crust. Top with second crust (lattice or full sheet).
Brush top with beaten egg and sprinkle coarse sugar.
Bake for 40–45 minutes or until golden and bubbly.
Cool for 1–2 hours before slicing into squares.

Assembling cherry slab pie recipe in baking sheet

Notes

Use sour cherries for a tart flavor variation.

Cool completely before slicing to help the filling set.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 21g
Sodium: 180mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 32mg