Cherry Slab Pie with Lattice Crust

Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 12

This pie is guaranteed to impress, both with its good looks and its taste. The woven lattice crust lets you show off your baking skills and is really quite easy to prepare. There will be plenty of pie for everyone since it’s made in a baking sheet! If fresh cherries aren’t in season, thawed frozen fruit is a fine substitute.


For the dough:

  • 7 1/2 cups (37 1/2 oz./1.2 kg) all-purpose flour, plus more for dusting
  • 1/4 cup (2 oz./60 g) plus 2 Tbs. granulated sugar
  • 2 tsp. kosher salt
  • 3 cups (6 sticks) (1 1/2 lb./750 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice
  • 10 to 12 Tbs. (5 to 6 fl. oz./155 to 180 ml) ice water

For the filling:

  • 4 lb. (2 kg) pitted fresh or thawed frozen cherries
  • 1 1/4 cups (10 oz./310 g) granulated sugar
  • 1/4 cup (1 oz./30 g) cornstarch or tapioca starch
  • 1 Tbs. grated lemon zest
  • 3 tsp. vanilla extract or almond extract
  • Pinch of kosher salt

  • 1 egg lightly beaten with 1 tsp. water
  • 2 to 3 Tbs. turbinado sugar


To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Slowly add 10 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide into 3 equal portions and shape each into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Let the dough stand at room temperature for 10 minutes. On a lightly floured work surface, roll out 1 of the dough disks into a 21-by-16-inch (52-by-40-cm) rectangle about 1/8 inch (3 mm) thick. Roll the dough around the rolling pin and unroll it on top of a baking sheet. Gently press the dough into the bottom and sides of the pan.

To make the filling, in a large bowl, toss together the cherries, 1 cup (8 oz./250 g) of the granulated sugar, the cornstarch, lemon zest, vanilla and salt. Taste and add up to 1/4 cup (2 oz./60 g) more sugar if desired. Transfer to the dough-lined pan.

Roll out a second dough disk into a 21-by-16-inch (52-by-40-cm) rectangle. Cut the dough into 9 strips, each 21 inches (52 cm) long and 1 inch (2.5 cm) wide. Place on a separate baking sheet and set aside. Roll out the remaining dough disk into a 21-by-16-inch (52-by-40-cm) rectangle. Cut the dough into 14 strips, each 16 inches (40 cm) long and 1 inch (2.5 cm) wide.

To create the lattice, lay the 9 long (21-inch/52-cm) strips of dough lengthwise on top of the pie filling, spacing them evenly apart. Fold back every other strip halfway and lay down a shorter (16-inch/40-cm) strip perpendicular across the unfolded strips. Repeat to place strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the baking sheet to make sure they adhere. Then trim the excess dough along the rim.

Brush the crust and the lattice strips with the beaten egg mixture and sprinkle with the turbinado sugar.

Bake until the crust is golden and the filling is bubbling, about 45 minutes, tenting with aluminum foil if needed to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving. Serves 12.

Williams Sonoma Test Kitchen