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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.