Summer's Best Slab Cherry Pie
  • 1½ cups FLOUR
  • ½ cup COLD BUTTER, cubed
  • Pinch of SALT
  • 1 Tablespoon SUGAR
  • 1 teaspoon VINEGAR
  • 1½ Tablespoons COLD WATER
  • 6 cups SOUR CHERRIES (fresh or frozen), pitted
  • 1 cup SUGAR
  • ¼ cup CORNSTARCH*
  • Juice of ½ LEMON
  • Large pinch of SALT
Crumb Topping:
  • 1 cup FLOUR
  • ½ cup BROWN SUGAR
  • ½ cup COLD BUTTER
  • ½ teaspoon VANILLA EXTRACT
  • 4 teaspoons MILK
  1. Preheat oven to 375°.
  2. Lightly grease a 9×13 baking pan. Set aside.
  3. CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (If you don’t have a food processor, you can use a fork or your fingers.) Add the vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
  4. FILLING: Drain any excess moisture from cherries. In a large bowl, combine all of the filling ingredients. Stir to combine. Spread in an even layer over crust.
  5. CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
  6. Bake for 50-60 minutes or until a light golden brown and filling is bubbly.
  7. GLAZE: Once completely cool, stir together glaze ingredients and drizzle over pie before cutting into squares.
*I ran out of cornstarch when making this and I subbed in ½ cup of all purpose flour and it worked perfectly.
Recipe by Crumbs and Chaos at