Cherry & Soured Cream Slab Pie

Discover the rich flavors of Cherry & Soured Cream Slab Pie, a perfect balance of tart and creamy in every delicious bite. This dessert brings together juicy cherries and the tangy smoothness of soured cream nestled in a flaky, buttery crust, making it an irresistible treat for any occasion. Whether you’re serving it up for a family gathering or simply indulging your sweet tooth, this pie offers an easy yet impressive way to enjoy a classic combination with a delightful twist.

Why You’ll Love This Recipe

• Perfect flavor harmony: The tart cherries and creamy soured cream create a luscious contrast that excites the palate.
• Simple preparation: With straightforward steps and accessible ingredients, this pie is beginner-friendly yet impressive.
• Large batch friendly: Made as a slab pie, it’s ideal for sharing and serving multiple guests effortlessly.
• Versatile for any season: Use fresh or frozen cherries to enjoy this treat year-round without sacrificing flavor.
• Impressively textured: The flaky crust, moist filling, and creamy topping combine for an unbeatable mouthfeel.

Ingredients You’ll Need

Each ingredient in the Cherry & Soured Cream Slab Pie plays a crucial role in building flavor, texture, and appearance. From the juicy cherries to the rich soured cream and the flaky pastry, every element contributes to making this dessert both delicious and visually stunning.

• Fresh or frozen cherries: The star ingredient, providing natural sweetness and a vibrant pop of color.
• Soured cream: Adds a tangy creaminess that balances the cherries’ tartness beautifully.
• All-purpose flour: Vital for creating the flaky, tender pie crust that holds everything together.
• Butter: Use cold, unsalted butter for a rich, flakey texture in the pastry.
• Sugar: Sweetens the cherry filling and enhances the crust’s golden color.
• Lemon juice: A splash to brighten and intensify the cherry flavor.
• Egg: For glazing the crust, lending a shiny, golden finish to your pie.
• Cornstarch: Thickens the cherry filling to prevent sogginess and ensure a perfect slice.

Variations for Cherry & Soured Cream Slab Pie

This Cherry & Soured Cream Slab Pie is incredibly adaptable, so feel free to personalize it to suit your tastes or dietary needs. From ingredient swaps to flavor boosts, the possibilities are deliciously endless!

• Swap the cherries: Try blueberries, blackberries, or a mixed berry medley for a different fruity twist.
• Make it vegan: Replace butter with coconut oil and soured cream with cashew cream or coconut yogurt.
• Add a crumble topping: Sprinkle a cinnamon-spiced oat crumble over the pie before baking for extra texture and flavor.
• Incorporate almonds: Add sliced almonds to the crust or topping for a delicate nutty crunch.
• Use brown sugar: It enhances the caramel undertones in the crust and adds warmth to the cherry filling.

How to Make Cherry & Soured Cream Slab Pie

Step 1: Prepare the crust

Begin by chilling your butter and cutting it into the all-purpose flour. Work quickly to combine until you get pebble-sized crumbs, keeping the mixture cold to ensure a flaky crust.

Step 2: Make the cherry filling

In a mixing bowl, combine pitted cherries with sugar, lemon juice, and cornstarch. Toss until well-coated and set aside to macerate, allowing the natural juices to mingle.

Step 3: Roll out the dough

Divide the dough in half and roll out into two large rectangles. One will be the base, and the other the top layer for your slab pie.

Step 4: Assemble the slab pie

Place the first dough rectangle on a baking tray lined with parchment paper. Pour the cherry filling evenly over the base, then dot with spoonfuls of soured cream to scatter before topping with the second dough layer.

Step 5: Seal and glaze

Carefully press the edges of the top and bottom layers together to seal. Brush the top with beaten egg for a gorgeous shiny finish and cut a few slits to allow steam to escape.

Step 6: Bake

Slide the slab pie into a preheated oven and bake until the crust is a deep golden brown and the cherry filling is bubbling through the vents.

Pro Tips for Making Cherry & Soured Cream Slab Pie

• Keep ingredients cold: Chilled butter and water ensure a flaky, tender crust rather than a tough one.
• Don’t overwork the dough: Mix just enough to combine ingredients; overworking develops gluten and toughens the crust.
• Macerate cherries: Allow cherries to sit with sugar before baking to draw out natural juices and enhance flavor.
• Use an egg wash: This simple step ensures your pie looks golden and appetizing straight from the oven.
• Let it rest: Allow the pie to cool for at least an hour before slicing to let the filling set perfectly.

How to Serve Cherry & Soured Cream Slab Pie

Garnishes

Top slices with a dollop of whipped cream, a dusting of powdered sugar, or a sprinkle of toasted almonds to heighten texture and visual appeal.

Side Dishes

Serve alongside vanilla ice cream or a scoop of lemon sorbet to complement the tangy cherry and creamy soured taste and to keep every bite exciting.

Creative Ways to Present

Cut the slab pie into fun shapes using cookie cutters or serve it warm in rustic wooden trays lined with parchment for a charming, homestyle vibe perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap the leftover pie tightly in plastic wrap or foil and store it in the refrigerator for up to 3 days to keep the flavors fresh and the crust crisp.

Freezing

You can freeze an unbaked slab pie wrapped securely in plastic and foil for up to 2 months. Thaw overnight in the fridge before baking as usual for a convenient treat anytime.

Reheating

Warm slices in a preheated oven at 350°F (175°C) for 10–15 minutes to revive the flaky crust and melt the filling back to its soft, luscious state without sogginess.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Frozen cherries work wonderfully, especially out of season. Just make sure to thaw and drain excess liquid before mixing to prevent a watery filling.

Is soured cream necessary in this recipe?

Soured cream adds essential tang and creaminess, but you can substitute Greek yogurt or crème fraîche if preferred for a similar effect.

How do I prevent the pie crust from becoming soggy?

Using cornstarch in the filling helps thicken the juices, and chilling the crust before baking also reduces sogginess while baking at a high enough temperature.

Can I make this pie gluten-free?

Yes, swap all-purpose flour with a gluten-free blend designed for baking, and ensure all other ingredients do not contain gluten for a safe alternative.

What is the best way to slice the slab pie?

Use a sharp, serrated knife and slice once the pie is fully cooled to cleanly cut through the crust and filling without crumbling.

Final Thoughts

This Cherry & Soured Cream Slab Pie is more than just a dessert; it’s a celebration of flavors and textures that come together with ease and elegance. Give this recipe a try—it’s sure to become a beloved staple in your baking collection, perfect for sharing warmth and joy with friends and family.

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