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Cherry & Soured Cream Slab Pie

Cherry & Soured Cream Slab Pie
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Cherry & Soured Cream Slab Pie is a delicious dessert combining tart, juicy cherries with tangy, creamy soured cream in a flaky, buttery crust. This easy-to-make slab pie is perfect for gatherings or indulgent treat times and can be enjoyed year-round using fresh or frozen cherries. It delivers a perfect harmony of flavors and a wonderfully textured bite with a golden-glossy finish.

Ingredients

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For the Pie Crust

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 tablespoon sugar (or brown sugar for a caramel undertone)
  • 1 egg, beaten (for egg wash)

For the Cherry Filling

  • 5 cups fresh or frozen pitted cherries, thawed and drained if frozen
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup soured cream (or Greek yogurt / crème fraîche as substitutes)

Instructions

  1. Prepare the crust: Chill the butter and cut it into the flour and sugar mixture, working quickly until the mixture forms pebble-sized crumbs. Keep everything cold to ensure a flaky crust.
  2. Make the cherry filling: In a mixing bowl, combine the pitted cherries, sugar, lemon juice, and cornstarch. Toss well to coat and set aside to macerate, allowing the cherries to release their juices.
  3. Roll out the dough: Divide the dough into two equal parts and roll each into a large rectangle. One will serve as the base and the other as the top layer.
  4. Assemble the slab pie: Place the base dough rectangle on a parchment-lined baking tray. Evenly pour the cherry filling over the base. Dot spoonfuls of soured cream scattered over the filling, then cover with the second dough rectangle.
  5. Seal and glaze: Press the edges of the top and bottom dough layers together carefully to seal. Brush the top with the beaten egg to create a shiny, golden finish. Cut a few slits on top to allow steam to escape during baking.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the pie until the crust is deeply golden brown and the cherry filling is bubbling through the vents, about 40-50 minutes.

Notes

  • Keep ingredients cold for a tender, flaky crust.
  • Do not overwork the dough to avoid tough crust.
  • Macerate cherries with sugar before baking to enhance flavor and juice.
  • Use an egg wash for a golden, appetizing crust.
  • Let the pie rest for at least 1 hour before slicing to allow the filling to set.

Nutrition

Keywords: cherry pie, slab pie, sour cream dessert, flaky crust, tart cherry pie, easy pie recipe, summer dessert, winter dessert, gluten free pie

Find it online: https://dailydishez.com/cherry-soured-cream-slab-pie/