Description
This Cherry & Soured Cream Slab Pie features a buttery, flaky pastry base loaded with a sweet-tart cherry filling, topped with a creamy, tangy soured cream swirl and a crumbly or lattice dough topping. Baked to golden perfection, it’s a delightful dessert perfect for warm-weather gatherings or cozy family treats.
Ingredients
Scale
Pastry Dough
- 300g all-purpose flour
- 150g unsalted butter, cold and cubed
- 50g icing sugar
- 60–80ml chilled water
- 1 egg yolk (for egg wash)
- Pinch of salt
Cherry Filling
- 500g pitted cherries
- 80g caster sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Soured Cream Swirl
- 200g soured cream
- 25g caster sugar
- 1 egg white
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C (350°F). Line a rectangular baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make the pastry dough: Rub the cold cubed butter into the flour and icing sugar mixture until it resembles coarse crumbs. Gradually add chilled water until the dough just comes together. Press two-thirds of the dough evenly into the lined pan to form the base, then chill it in the fridge for 10 minutes to firm up.
- Prepare the cherry filling: Toss the pitted cherries with caster sugar, cornstarch, and lemon juice to combine. Let this mixture rest, allowing the sugar to draw out the juices and the cornstarch to start thickening.
- Assemble cherry layer: Evenly spread the cherry mixture over the chilled pastry base in the pan, creating a generous fruit layer.
- Make the soured cream swirl: In a bowl, whisk together soured cream, caster sugar, egg white, vanilla extract, and a pinch of salt until the mixture is smooth and slightly aerated.
- Add the cream topping: Dollop spoonfuls of the soured cream mixture across the cherry layer. Using a knife, gently swirl the cream topping into the cherries to create a marbled effect without fully blending the layers.
- Top with remaining dough: Take the remaining dough, crumble it or roll it out, and scatter or create a lattice pattern over the cream and cherry layers for a textured, golden crust.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes, or until the pastry is golden brown and the cherry filling is bubbling around the edges.
- Cool the pie: Remove the pie from the oven and allow it to cool completely in the pan to set the filling and make slicing easier.
- Serve and enjoy: Carefully lift the pie out using the parchment paper edges, slice into portions, and serve. Optionally, add extra cream or ice cream for an indulgent finish.
Notes
- Ensure the butter is very cold when rubbing into the flour to create a flaky pastry texture.
- The resting time for the cherry filling helps thicken the juices and enhances flavor.
- Swirling the soured cream gently prevents it from completely mixing with the cherries, preserving the visual marbled effect.
- Using parchment paper makes removal and cleanup easier.
- For a crisper crust, brush the lattice or crumb topping with the egg yolk before baking for a golden shine.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best taste.
