If your dessert cravings are calling for something truly special yet effortlessly nostalgic, the Cherry & Soured Cream Slab Pie Recipe is about to become your new favorite indulgence. This luscious slab pie combines juicy, sweet cherries with a velvety sour cream topping nestled between buttery, flaky crusts, creating a harmony of flavors and textures that feels like a warm hug straight from the oven. Whether you’re serving it for a family gathering or a simple weekend treat, this Cherry & Soured Cream Slab Pie Recipe delivers that perfect balance between fruity brightness and creamy richness that will keep everyone coming back for seconds.
Ingredients You’ll Need
To make this Cherry & Soured Cream Slab Pie Recipe shine, you only need a handful of straightforward ingredients that work magic together. Each one plays a crucial role, from the tart-sweet cherries that provide juicy depth to the cornstarch that ensures the filling is perfectly set.
- 2 refrigerated pie crusts (or homemade equivalent): A flaky, buttery base and top that encase all the delicious filling.
- 4 cups pitted sweet cherries (fresh or thawed frozen): The star fruit of the pie, bursting with natural sweetness.
- 1 cup granulated sugar: Balances the tartness of the cherries and helps sweeten the filling.
- 3 tablespoons cornstarch: Thickens the cherry juice into a luscious, sliceable filling.
- 1 tablespoon lemon juice: Adds brightness and enhances the flavor of the cherries.
- 1 teaspoon vanilla extract: Brings warmth and depth to the filling’s flavor.
- 1/4 teaspoon almond extract: Gives a delicate nutty aroma that pairs beautifully with cherries.
- 1 cup sour cream: Creates a creamy, tangy layer that contrasts delightfully with the sweet cherries.
- 1 large egg: Helps to set the sour cream mixture and adds richness.
- 1/4 cup brown sugar: Adds a subtle caramel note to the sour cream topping.
- 1/2 teaspoon ground cinnamon: Offers a hint of warmth and spice in the topping.
- 1 tablespoon milk (for brushing crust): Gives the crust a perfect golden sheen.
- Coarse sugar for topping (optional): Adds crunch and sparkle to the finished pie.
How to Make Cherry & Soured Cream Slab Pie Recipe
Step 1: Prep Your Baking Sheet and Crust
Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch rimmed baking sheet to ensure the pie doesn’t stick. Roll out one pie crust and carefully fit it into the baking sheet, trimming off any excess dough. This crust will be the sturdy yet flaky bottom layer of your slab pie, the essential foundation for the luscious filling.
Step 2: Toss the Cherry Filling
In a large bowl, combine your pitted cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss everything gently but thoroughly—this mixture will become juicy and fragrant as it bakes, so you want all those flavors evenly distributed.
Step 3: Spread the Cherry Mixture
Evenly spread the cherry filling over the bottom crust in your prepared pan. Take your time here to make sure every bite will have a generous amount of those plump cherries and their sweet-tart juices locked inside the pie.
Step 4: Whisk and Pour the Soured Cream Topping
In a separate bowl, whisk together sour cream, egg, brown sugar, and cinnamon until smooth and creamy. This topping adds a luscious texture and a mellow tang that perfectly complements the cherries. Pour this mixture evenly over the cherry layer, watching it cascade gently between the fruit.
Step 5: Add the Top Crust
Roll out your second pie crust and carefully lay it over the filling. Seal the edges by crimping them together, ensuring the pie holds all those juicy layers inside while it bakes. Cut a few small slits in the top crust to let steam escape and prevent sogginess.
Step 6: Bake to Golden Perfection
Brush the top crust with milk for that irresistible golden glow, and sprinkle with coarse sugar if you want an extra crunch and sparkle. Bake your pie for 40 to 45 minutes, until the crust turns beautifully golden and the filling is bubbling happily beneath. Then let it cool completely — patience will reward you with clean slices and a perfect texture!
How to Serve Cherry & Soured Cream Slab Pie Recipe
Garnishes
The beauty of this Cherry & Soured Cream Slab Pie Recipe is how well it pairs with simple garnishes. A dollop of fresh whipped cream or a scoop of creamy vanilla ice cream adds an extra layer of indulgence that enhances the pie’s creamy and fruity components. For a fresh twist, sprinkle toasted sliced almonds on top for crunch and nuttiness.
Side Dishes
This slab pie shines as the sweet finale to any meal but pairs especially well with lightly spiced drinks like chai tea or a cup of freshly brewed coffee. If you want to turn dessert into a light brunch option, serve it alongside a refreshing fruit salad or a crisp green salad with tangy vinaigrette to balance the richness.
Creative Ways to Present
Feeling a little playful? Cut the pie into fun shapes with small cookie cutters once cooled for a charming presentation at parties. Or serve slices on rustic wooden boards, garnished with edible flowers or fresh mint leaves to elevate the visual appeal and make your Cherry & Soured Cream Slab Pie Recipe a showstopper for any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, so you can enjoy those indulgent sweet bites well beyond the first serving.
Freezing
If you want to save this treat for later, the Cherry & Soured Cream Slab Pie Recipe freezes beautifully. Wrap the whole pie or individual slices securely in foil and plastic wrap to avoid freezer burn. When kept at a steady freezer temperature, it will maintain great flavor and texture for up to 3 months.
Reheating
For the best texture, thaw frozen slices in the refrigerator overnight, then gently warm them in a 300°F (150°C) oven for about 10-15 minutes. This method brings back that fresh-baked aroma and crispy crust while preserving the creamy filling perfectly.
FAQs
Can I use frozen cherries for this Cherry & Soured Cream Slab Pie Recipe?
Absolutely! Frozen cherries work just as well as fresh ones — just be sure to thaw and drain them well to prevent excess liquid from making the pie soggy.
Is it possible to make the pie crust from scratch?
Yes! A homemade pie crust can add an extra level of buttery flakiness and flavor. Just make sure it’s chilled well before rolling out and baking to get the best texture.
Can I substitute sour cream with yogurt in this recipe?
You can substitute Greek yogurt for sour cream for a slightly tangier and less rich topping. Use full-fat yogurt to keep the creamy consistency.
How do I prevent the pie crust from getting soggy with the cherry filling?
Using cornstarch to thicken the filling helps tremendously, as does making sure to pre-bake the bottom crust slightly if you want extra insurance. However, in this recipe, the sour cream layer also acts as a moisture barrier.
What is the best way to cut this slab pie for serving?
Use a sharp serrated knife and cut gently after the pie has fully cooled. This will help keep the layers intact and prevent the filling from spilling out.
Final Thoughts
There’s something truly comforting about sinking your fork into a slice of homemade pie, especially when it’s the luscious Cherry & Soured Cream Slab Pie Recipe that combines the juiciest cherries with a beautifully creamy topping under a golden crust. It’s a dessert so delightful and versatile that I encourage you to try it soon and add it to your own collection of treasured comfort food classics. Trust me, your taste buds will thank you!
