Easy Cherry Slab Pie

This easy Cherry Slab Pie is the ultimate dessert for parties, BBQs, potlucks, holidays, and summer gatherings. Made on a sheet pan with refrigerated pie crust and canned cherry pie filling, this shortcut pie recipe is incredibly simple but still looks beautiful and homemade.

Because it’s baked in a large sheet pan, it slices easily and feeds a crowd without the hassle of making multiple pies.

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Need a delicious and simple dessert to feed a crowd? Slab pie! This cherry pie is made on a sheet pan with only 3 ingredients- refrigerated pie dough, pie filling, and an egg for an egg wash. Optional fourth ingredient, sugar to sprinkle over top.

This is great because it’s less than1 hour to prepare, it makes at 12-18 servings, and you can use any pie filling you want, such as blueberry, apple, or even pumpkin.

I’m using a star cookie cutter to cut the dough for the top crust, but you can use any cookie cutter to fit your theme, or do a beautiful lattice top. It’s the perfect pie for any occasion!

If you love desserts to feed a crowd check out Pumpkin Slab Pie, Cake for a Crowd, or Texas Sheet Cake.

Why You’ll Love Sheet Pan Cherry Pie

• Feeds a crowd: This sheet pan cherry pie makes plenty of servings for holidays, potlucks, parties, BBQs, and family gatherings.
• Only 3 main ingredients: Refrigerated pie crust and canned cherry pie filling make this recipe incredibly easy.
• Perfect make-ahead dessert: You can bake it ahead of time and serve it at room temperature.
• Easy to customize: Use blueberry, apple, peach, strawberry, or mixed berry pie filling.
• Beautiful presentation: The cookie cutter pie crust shapes make this dessert look bakery-worthy with very little effort.
• Easier than traditional pie: No complicated pie shaping or crimping required.

What you’ll need

• Sheet Pan– I’m using an 11×16 size, anything similar, like a 15×10 will work
• Parchment paper (optional)
• Rolling Pin
• Star cookie cutter– in different sizes for variety
• Silicon pastry mat-optional, but it makes rolling dough so much easier and less messy because you don’t need to flour your work surface.
• 3 refrigerated pie dough rounds (from 2 boxes)
• 2- 21 ounce cans cherry pie filling (or your choice of pie filling)
• 1 egg with 1 tsp cold water– for the egg wash
• Sugar- to sprinkle over the top of the pie

How to Make Easy Cherry Slab Pie

Preheat oven to 425°F

Place the wrapped pie dough on the counter and allow the pie dough come to room temperature. 

Spray an 11×16 or similar size rimmed baking sheet with nonstick cooking spray or use parchment paper.

Lightly flour your work surface, or use a silicone pad and flour the rolling pin. Place 2 of the pie rounds together, side by side but overlapping slightly in the middle.

Roll 2 of the pie rounds together (side by side) into a rectangle slightly larger than the baking sheet so you have overhang on all sides, about 12×17 size. 

Carefully transfer the pie dough on the rolling pin to the sheet pan. Press the crust into the sheet pan, up the sides and into the corners, allowing the dough to hang over the sides.

Roll and press the overhang into the sides for the crust all the way around the sheet pan.

Add both cans of cherry pie filling on top of the dough and spread evenly.

Place the 3rd pie dough on the lightly floured surface and roll out using a floured rolling pin. 

Use a variety of star cookie cutters to cut out approximately 24 stars, re-rolling the dough as needed. Place the stars on the pie filling.

Whisk the egg and cold water together in a small bowl and brush over the stars and the crust using a pastry brush.

Sprinkle the sugar over the top.

Bake 30-35 minutes until the crust is golden brown. Let cool and cut into squares. 

Tips For The Best Slab Pie

• Let the pie crust warm slightly before rolling. Cold dough cracks easily.
• Use parchment paper for easier cleanup and serving.
• Don’t overfill the pie or the filling may bubble over the edges.
• Sprinkle coarse sugar on top for extra crunch and sparkle.
• If the crust browns too quickly, loosely cover the edges with foil.
• Allow the pie to cool before slicing so the filling can set properly.
• For cleaner slices, chill the pie for 30–60 minutes before cutting.

Variations

Use Different Pie Fillings

Try:

• blueberry
• peach
• apple
• strawberry
• raspberry
• mixed berry

• Make A Lattice Top: Instead of cookie cutter shapes, cut the dough into strips and create a classic lattice pie topping.
• Add Almond Flavor: A tiny splash of almond extract pairs beautifully with cherry pie filling.
• Add A Glaze: Drizzle cooled pie with a simple powdered sugar glaze for extra sweetness.

FAQ’s

What is a slab pie?

A slab pie is a pie baked in a sheet pan or jelly roll pan instead of a traditional round pie dish. It’s perfect for feeding a crowd because it makes more servings and slices easily into squares.

Can I make cherry slab pie ahead of time?

Yes! This pie is great made a day ahead. Store covered at room temperature or refrigerate until serving.

Can I use homemade pie crust?

Absolutely. Homemade pie dough works perfectly if you prefer from-scratch baking.

What size pan should I use?

An 11×16-inch rimmed baking sheet works best, but similar-sized sheet pans will also work.

Can I freeze slab pie?

Yes. Allow the pie to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I store leftovers?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I use fresh cherries instead of canned pie filling?

Yes, but you’ll need to cook the cherries with sugar and cornstarch first so the filling thickens properly.

More Delicious Summer Desserts

• Berry Angel Food Cake
• Strawberry Shortcake Poke Cake
• S’mores Poke Cake
• No Bake Reese’s Peanut Butter Pie
• Death by Chocolate Cake
• Lemonies

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Video How To Make Cherry Slab Pie