Pies are a classic dessert that have been enjoyed by people all over the world for centuries. Whether you’re celebrating a special occasion or just want a delicious treat to satisfy your sweet tooth, pies are the perfect choice. And while traditional round pies are always a crowd-pleaser, there’s something about a slab pie that makes it even more special.
A slab pie is essentially a large, rectangular pie that is baked in a sheet pan rather than a round pie dish. This means that you can serve more people with one pie, and it’s also easier to cut and portion out slices. Slab pies are perfect for large gatherings or events, where you want to serve something impressive and delicious.
And the best part? Slab pies can be made in a variety of flavors and with a wide range of ingredients. From sweet and fruity to rich and decadent, there’s a slab pie out there to suit every taste and preference. In this roundup, we’ve gathered 20 palate-pleasing slab pie recipes that are sure to satisfy your sweet tooth and impress your guests.
Whether you’re a fan of classic fruit pies like apple and cherry or prefer more unconventional flavors like s’mores or pumpkin cheesecake, there’s something for everyone in this collection. These pies are perfect for any occasion, from a family barbecue to a holiday feast.
So why not try something new and add a slab pie to your dessert repertoire? With these delicious and easy-to-follow recipes, you’re sure to find a pie that will become a family favorite. So gather your ingredients, preheat your oven, and get ready to bake up a storm with these 20 palate-pleasing slab pies.
Apple Slab Pie – Princess Pinky Girl
Cherry Slab Pie – Mom Endeavors
Strawberry Rhubarb Slab Pie – Tastes of Lizzy T
Spiced Plum Slab Pie – Hearth and Vine
Pecan Slab Pie – Homemade Interest
Peach Rhubarb Slab Pie – Cookie Naked Desire
Raspberry Buttermilk Slab Pie – Must Have Mom
Strawberry and Cream Slab Pie – 4 Sons R Us
Mixed Berry Cherry Slab Pie – Tutti Dolci
German Chocolate Slab Pie – I Am Baker
Pumpkin Slab Pie – Tastes of Lizzy T
Gingerbread Slab Pie – Love and Olive Oil
Raspberry Slab Pie – The Merry Thought
Vegan Strawberry, Mango, and Peach Slab Pie – The Baking Fairy
Oreo Slab Pie – Cookies and Cups
Blueberry Slab Pie with Crumble Topping – Crazy For Crust
Nectarine and Honey Slab Pie – Brown Eyed Baker
Chocolate Cream Slab Pie – How Sweet Eats
Mixed Stone Fruit Slab Pie – Boulder Locavore
Cranberry Apple Slab Pie – Sally’s Baking Addiction
Sheet Pan Slab Pie 3 Flavors in 1 – Grand Baby-Cakes
Bourbon Caramel Apple Slab Pie – The Brewer and the Baker
Caframel Pecan Slab Pie – Belle of the Kitchen
Black Pepper Strawberry Slab Pie – Dash of Jazz
I am thrilled to share with you the recipe for my Aunt Jane’s famous cherry slab pie. This delicious dessert has been a staple at our family gatherings for as long as I can remember, and I’m excited to be able to pass it on to you.
The story of how I came to have this recipe to share is one of family love and tradition. Aunt Jane was always the one in charge of making the cherry pie for family get-togethers, and it was always a hit. Everyone looked forward to that sweet and tangy flavor, paired with a flaky crust that melted in your mouth.
One day, I asked Aunt Jane if she would be willing to share her recipe with me. She smiled and said, “Of course, my dear. But it’s a family secret, so you have to promise to keep it safe.” And with that, she passed along the recipe to me.
Over the years, I have made this pie for many different occasions, and it never fails to impress. Whether it’s a summer barbecue, Thanksgiving dinner, or just a casual dessert with friends, this cherry slab pie is always a crowd-pleaser.
And now, I am honored to be able to share this recipe with you. I hope that it brings as much joy and deliciousness to your family gatherings as it has to ours. So, without further ado, here is Aunt Jane’s cherry slab pie recipe – a true family treasure.
Cherry Slab Pie
- 2 pie crusts (store-bought or homemade)
- 6 cups fresh cherries, pitted and halved
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten
- Coarse sugar, for sprinkling
Instructions:
- Preheat the oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper.
- Roll out one of the pie crusts to fit the bottom of the pan and trim any excess dough. Place it in the prepared pan and set aside.
- In a large bowl, mix together the cherries, sugar, cornstarch, salt, and lemon juice until the cherries are well coated.
- Pour the cherry mixture over the prepared pie crust, then dot the top with the small pieces of butter.
- Roll out the second pie crust and place it over the top of the cherries. Use a knife to trim any excess dough and crimp the edges of the crust to seal it.
- Brush the top of the pie with the beaten egg, then sprinkle coarse sugar over the top.
- Use a sharp knife to cut a few slits in the top of the pie crust to allow steam to escape.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool to room temperature before slicing and serving.
This easy cherry slab pie is perfect for any occasion and is sure to impress your guests. With a simple ingredient list and easy-to-follow instructions, this pie is a great way to use up fresh cherries when they’re in season. Enjoy!
Easy Strawberry Rhubarb Slab Pie Recipe – A Classic Summer Dessert for a Crowd
If you’re looking for the perfect summer dessert to feed a crowd, this Strawberry Rhubarb Slab Pie is your go-to recipe. Packed with sweet strawberries and tart rhubarb, all nestled between layers of flaky, golden crust, this fruit pie bakes in a sheet pan to deliver maximum flavor with minimal fuss. It’s ideal for picnics, potlucks, and summer holidays like the Fourth of July when you need a dessert that wows and serves plenty.
Slab pies are the secret weapon of smart bakers everywhere. They’re easier to slice, transport, and share—and this strawberry rhubarb version hits all the right notes: sweet, tangy, buttery, and nostalgic. If you’ve never made a slab pie before, don’t worry. This simple tutorial walks you through every step so you can bake with confidence.
Ingredients for Strawberry Rhubarb Slab Pie
For the Crust:
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups cold unsalted butter, cubed
- 1 egg yolk
- 1 tablespoon vinegar
- Ice water (about ½ cup)
For the Filling:
- 4 cups fresh rhubarb, chopped (about ½-inch pieces)
- 3 cups sliced fresh strawberries
- 2 cups granulated sugar
- ? cup cornstarch
- ½ teaspoon cinnamon (optional but recommended)
- Pinch of salt
For the Topping:
- 1 egg white, beaten
- Granulated or coarse sugar for sprinkling
How to Make a Strawberry Rhubarb Slab Pie
Step 1: Make the Dough
In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Mix the egg yolk and vinegar in a small cup, then add ice water until you reach ½ cup liquid. Add to the flour mixture and stir just until combined. Divide dough into two portions (one slightly larger for the bottom crust), wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
In a large mixing bowl, combine chopped rhubarb, strawberries, sugar, cornstarch, cinnamon, and salt. Toss well to coat and let the mixture sit while you roll out the dough.
Step 3: Roll Out the Crust
Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch rimmed baking sheet. On a floured surface, roll out the larger portion of dough into a rectangle to fit the bottom and sides of your pan. Carefully transfer to the pan, pressing into corners.
Step 4: Fill and Top
Pour the fruit filling evenly into the crust. Roll out the second piece of dough and place it over the top. You can cover it completely, create a lattice, or use cookie cutters for a decorative look. Crimp the edges to seal. Brush the top with beaten egg white and sprinkle with sugar.
Step 5: Bake to Golden Perfection
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil. Let the slab pie cool completely before slicing—it helps the filling set.
