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Cherry & Soured Cream Slab Pie

Cherry & Soured Cream Slab Pie
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The Cherry & Soured Cream Slab Pie is a warm, rustic dessert featuring tart, juicy cherries combined with smooth, tangy soured cream, all encased in a flaky, buttery crust. Ideal for sharing, this easy-to-make pie offers balanced flavors, a charming presentation, and versatility for numerous occasions.

Ingredients

Scale

For the Dough

  • 2 ½ cups all-purpose flour
  • 1 tsp salt (a pinch)
  • 1 cup unsalted butter, chilled and cubed
  • 3–4 tbsp cold water

For the Filling

  • 4 cups fresh or frozen cherries, pitted
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch or flour (for thickening)
  • 2 large eggs
  • 1 cup soured cream
  • 1 tsp vanilla extract
  • Pinch of salt

For Finishing

  • 1 egg (for egg wash)

Instructions

  1. Prepare the Dough: Combine the all-purpose flour, salt, and chilled cubed butter in a bowl. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until the dough comes together. Form into a rectangle, wrap in plastic, and chill for 30 minutes.
  2. Make the Filling: In a large bowl, toss the pitted cherries with sugar, cornstarch, and vanilla extract. In a separate bowl, whisk together the eggs and soured cream until smooth, then gently fold this into the cherry mixture to create a silky, tangy filling.
  3. Roll Out the Dough: Divide the chilled dough into two pieces (about two-thirds and one-third). Roll out the larger piece into a rectangle slightly bigger than your baking tray. Carefully transfer it onto a parchment-lined baking tray.
  4. Assemble the Pie: Spoon the cherry and soured cream filling evenly over the dough base, leaving a border around the edges. Roll out the smaller piece of dough and place it gently over the filling. Trim excess dough and crimp edges to seal the pie well.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C). Brush the pie top lightly with an egg wash to achieve a golden crust. Bake for 35-40 minutes until the crust is golden and the filling bubbles through the edges. Let the pie cool completely before slicing.

Notes

  • Use cold butter and water to achieve a flaky, tender crust.
  • Handle the dough gently; avoid overmixing to prevent tough crust.
  • Choose ripe, juicy cherries for the best flavor balance.
  • Use enough cornstarch to thicken the filling and prevent sogginess.
  • Allow the pie to cool fully for cleaner, neater slices.

Nutrition

Keywords: cherry pie, slab pie, soured cream dessert, rustic pie, easy dessert, baked fruit pie

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