Description
Cherry Pie Slab Bars are a deliciously rustic dessert made with a buttery homemade crust and a rich cherry filling. Perfect for serving a crowd, these bars deliver classic cherry pie flavor in an easy-to-slice format.
Ingredients
Scale
- 3 3/4 cups all-purpose flour, plus more for rolling
- 3/4 cup plus 1 tablespoon granulated sugar, divided
- 2 3/4 teaspoons kosher salt, divided
- 1 1/2 cups unsalted butter, cold and cubed
- 9 cups sweet dark cherries, pitted
- 6 tablespoons cornstarch
- Zest and juice of 2 lemons
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 7 drops Angostura bitters (optional)
- 1 large egg, beaten (for egg wash)
- 3 tablespoons demerara sugar (for topping)
Instructions
- Prepare the dough: In a large bowl, whisk together flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt. Rub in cold, cubed butter using your fingertips until the mixture resembles large flat pieces. Add 3/4 cup of very cold water gradually, stirring until a shaggy dough forms. Shape into a rectangle, wrap, and chill for at least 2 hours.
- Make the cherry filling: In a saucepan, rub lemon zest into the remaining 3/4 cup sugar. Add cherries, cornstarch, and 1/2 teaspoon salt. Cook over medium heat for 4–5 minutes until thickened. Remove from heat and stir in lemon juice, vanilla, almond extract (if using), and bitters (if using). Cool to room temperature, then chill.
- Roll out dough: Preheat oven to 425°F (220°C). Roll out chilled dough into an 18” x 14” rectangle. Fold in thirds and divide, reserving one-third. Press the larger piece into a 13” x 9” pan with slight overhang.
- Assemble and bake: Roll the reserved dough into a 13” x 9” sheet and cut decorative shapes if desired. Spread cherry filling over bottom crust. Top with dough sheet or shapes, folding edges together. Brush with beaten egg and sprinkle with demerara sugar.
- Bake for 20 minutes, then reduce oven to 350°F (175°C) and bake for 60–90 more minutes, tenting with foil if needed. Let cool for at least 2 hours or overnight before slicing into bars.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute butter with coconut oil or vegan butter for a dairy-free option.
- Maple syrup or honey can be used in place of sugar—adjust flour accordingly.
- Mix in other berries or chopped nuts for extra flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 19g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cherry pie bars, cherry slab pie, dessert bars, fruit dessert, summer pie, crowd-pleasing dessert