Gluten-Free Cherry Slab Pie
Simple and delicious cherry slab pie makes a perfect gluten free and dairy free dessert to accompany your next picnic.
Servings: 12 servings
Ingredients
for the dough
- 6 cups gluten-free all-purpose flour
- 2 cups dairy-free butter (4 sticks), cold and chopped
- ½ tsp. salt
- ½-⅔ cup cold water
for the filling
- 3 cups frozen cherries
- 3 tbsp. organic sugar
- 2 tbsp. tapioca flour (starch)
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 2 jars Bonne Maman Cherry Preserves
- 2 tbsp turbinado sugar
- 1 egg lightly beaten with 1 tbsp. water (egg wash)
Instructions
- To make the dough, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a ½ cup of cold water, 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 tbsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a work surface, divide into 2 equal portions and shape each into a disk. Wrap the disks separately in plastic wrap and refrigerate for 30 minutes.
- To make the filling, add the cherries, sugar, vanilla and salt to a heavy-bottom pot over medium heat. Cook until the cherries are tender and have released juices. Stir in the tapioca flour and transfer the mixture to a large mixing bowl. Add in the two jars of Bonne Maman Cherry Preserves and stir until combined. Set aside.
- Preheat the oven to 350 F and prepare a 10x15-inch baking sheet with non-stick spray. On a lightly floured work surface, roll out 1 of the dough disks into a 21x16-inch rectangle about ⅛ inch 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. Lay a sheet of tin foil or parchment paper over the crust and fill with pie weights or rice and bake for 12-15 minutes. Remove and let cool before removing the pie weights.
- Once cooled, transfer the filling to the crust and spread it out in an even layer. Roll out the second dough disk into a 12- x 16-inch rectangle. Cut lengthwise into 7 (1 ½-inch-wide) strips, and arrange in a lattice pattern over filling in the crust. You can add braids with leftover dough if desired. Press dough strips to edges to adhere. Whisk together the egg wash and brush it over the strips. If desired, sprinkle dough strips with turbinado sugar.
- Bake the pie for 45-55 minutes until golden brown. Let the pie cool completely, about 2 hours before cutting and serving.
Notes
This pie is best covered completely and stored in the refrigerator.