Cherry & Sour Cream Slab Pie

Cherry & Sour Cream Slab Pie is the perfect dessert for busy days or family gatherings. With its flaky crust and sweet cherry filling combined with a creamy swirl, this slab pie is simple yet impressive. Easy to customize with your favorite fruits or flavors, it offers a delightful balance of tart and sweet that everyone will love.

Recipe Information

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 250
Protein: 3g
Carbohydrates: 35g
Fat: 12g
Fiber: 2g
Sugar: 15g
Sodium: 150mg

Why Make Cherry & Sour Cream Slab Pie

This Cherry & Sour Cream Slab Pie is not just delicious; it’s also a healthier dessert option. The cherries provide antioxidants and vitamins, while the sour cream adds creaminess without overly sweetening. Plus, the slab pie format makes it simple to feed a crowd, and the recipe is versatile enough to experiment with different fruits or spices, ensuring there’s a version everyone can enjoy!

How to Make Cherry & Sour Cream Slab Pie Step by Step

Ingredients

300g all-purpose flour, 150g unsalted butter, cold and cubed, 50g icing sugar, 60-80ml cold water, 1 egg yolk, 500g pitted cherries, 80g caster sugar (for cherries), 1 tbsp cornstarch, 1 tbsp lemon juice, 200g soured cream, 25g caster sugar (for swirl), 1 egg white, ½ tsp vanilla extract, pinch of salt

Directions

Preheat oven to 180°C (350°F). Line a rectangular baking pan with parchment paper. Rub the cold butter into the flour and icing sugar. Add chilled water until the dough comes together. Press two-thirds of the dough into the lined pan and chill for 10 minutes. Toss the pitted cherries with caster sugar, cornstarch, and lemon juice. Let this mixture rest. Spread the cherry mixture evenly over the chilled pastry base. In a separate bowl, mix the soured cream, sugar, egg white, vanilla, and a pinch of salt until smooth. Dollop the cream mixture over the cherries and swirl gently with a knife for a marbled effect. Crumble or roll the remaining dough and scatter or create a lattice over the top. Bake for 35-40 minutes until golden and bubbling. Let cool slightly before lifting out and slicing. Serve with extra cream or ice cream if desired.

How to Serve Cherry & Sour Cream Slab Pie

Serve Cherry & Sour Cream Slab Pie warm or at room temperature, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a fresh fruit salad or a light berry compote to enhance the fruitiness. For a more elegant touch, drizzle with a chocolate sauce or serve alongside a scoop of tangy yogurt.

How to Store Cherry & Sour Cream Slab Pie

Store any leftovers in the refrigerator, wrapped tightly to maintain freshness. Cherry & Sour Cream Slab Pie can also be frozen for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in a preheated oven at 180°C (350°F) until heated through.

Expert Tips for Cooking Cherry & Sour Cream Slab Pie

• Make sure your butter is very cold for the flakiest crust.
• Experiment with different fruits like blueberries or peaches for a unique flavor.
• Use a sharp knife or pastry cutter to create a pretty lattice topping.
• Allow the pie to cool completely for easier slicing.
• Serve chilled for a refreshing dessert option during hot days.

Delicious Variations of Cherry & Sour Cream Slab Pie

For a twist, try adding a hint of spices like cinnamon or nutmeg to the cherry filling. You can also swap out the cherries for seasonal fruits like raspberries or peaches for a different taste. For an extra zing, mix in some citrus zest into the sour cream layer.

Encouraging readers to try Cherry & Sour Cream Slab Pie highlights its rich flavor, ease of preparation, and versatility for various gatherings. This delightful dessert is sure to please and create lasting memories!

Cherry & Sour Cream Slab Pie

A delightful slab pie with a flaky crust and sweet cherry filling combined with a creamy swirl, perfect for busy days or family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 300 g all-purpose flour
• 150 g unsalted butter, cold and cubed Use very cold butter for the flakiest crust.
• 50 g icing sugar
• 60-80 ml cold water Add enough to bring the dough together.
• 1 pc egg yolk

For the filling

• 500 g pitted cherries
• 80 g caster sugar For cherries
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the cream layer

• 200 g soured cream
• 25 g caster sugar For swirl
• 1 pc egg white
• ½ tsp vanilla extract
• pinch salt

Method

 

Preparation

1. Preheat oven to 180°C (350°F). Line a rectangular baking pan with parchment paper.
2. Rub the cold butter into the flour and icing sugar until crumbly.
3. Add chilled water until the dough comes together.
4. Press two-thirds of the dough into the lined pan and chill for 10 minutes.
5. Toss the pitted cherries with caster sugar, cornstarch, and lemon juice, and let this mixture rest.

Assembly

1. Spread the cherry mixture evenly over the chilled pastry base.
2. In a separate bowl, mix the soured cream, sugar, egg white, vanilla, and a pinch of salt until smooth.
3. Dollop the cream mixture over the cherries and swirl gently with a knife for a marbled effect.
4. Crumble or roll the remaining dough and scatter over the top or create a lattice.

Baking

1. Bake for 35-40 minutes until golden and bubbling.
2. Let cool slightly before lifting out and slicing.
3. Serve with extra cream or ice cream if desired.

Notes

Store leftovers in the refrigerator wrapped tightly. Can be frozen for up to three months; reheat in a preheated oven.