Cherry & White Balsamic Slab Pie
Serves: 1 9x13" Slab Pie
This recipe makes one 9x13" slab pie. I use a baking sheet (9x13) to bake it in. If you would like to make it in a full size baking sheet, double the recipe.
  • 2½ cups White Whole Wheat Flour
  • 3 tablespoons fine Cane Sugar
  • ¼ teaspoon Sea Salt
  • ¼ cup Shortening
  • 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
  • ¼ cup + Ice Water
  • 4 cups. SWEET Cherries, washed and pitted
  • 1½ tablespoons White Balsamic Vinegar
  • 1 teaspoon Vanilla paste or extract
  • 1 cup Turbinado or Demerara Sugar
  • 5 tablespoons Tapioca Starch
  • 1 egg, beaten
  1. Preheat the oven to 375 degrees. Lightly grease a 9x13" baking sheet.
  3. Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid, and pulse the mixture a few times until blended together.
  4. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
  5. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
  6. Wrap up ⅓ of the dough and set aside.
  7. Roll the other ⅔ of dough into a ball and place in between two sheets of parchment paper. Roll dough into a rectangle that is 1 inch larger in diameter than your 9x13 baking sheet. Peel the top layer of parchment off of the dough and flip it over onto your baking sheet. Peel away the other layer of parchment and gently press the dough into the pan to fit (dough should just go over the sides).
  9. Place the cherries, white balsamic, vanilla paste, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve.
  10. Spoon the mixture evenly into the dough lined baking sheet.
  11. Use the remaining pie dough to cover the pie in a lattice, or other form of decoration.
  12. Brush the top of the pie crust with beaten egg yolk.
  13. Cover the top of the pie with tin foil and bake in a preheated oven for 30 minutes on the bottom rack.
  14. Remove the foil from the pie and finish baking the pie on the top rack of the oven for another 10-15 minutes. The juices in the center of the pie should be bubbling. If they do not get to the point where they bubble, the pie filling will not set.
  15. Remove the pie from the oven and let cool for 15-20 minutes.
  16. Serve warm with ice cream!
Recipe by The Kitchen McCabe at