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Cherry Streusel Slab Pie

cherry streusel slab pie Dessert
Cherry Streusel Slab Pie
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12

This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic. MORE+ LESS-

May 11, 2017
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Crust

1
box Pillsbury™ Refrigerated Pie Crust, softened as directed on box

Streusel

3/4
cup Gold Medal™ all-purpose flour
1/2
cup quick-cooking or old-fashioned oats
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/8
teaspoon kosher salt
1/2
cup cold unsalted butter, cubed

Filling

2
lb frozen sweet and tart cherries (about 6 cups)
2
tablespoons lemon juice
1
cup granulated sugar
1/4
cup cornstarch

Steps

Hide Images
  • 1
    Heat oven to 375°F.
  • 2
    Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
  • 3
    In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
  • 4
    Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.

Expert Tips

  • For cornstarch to act as a thickener, it has to reach the boiling point. The key for pie filling to set is to make sure the filling is bubbling before you take it out of the oven.
  • I used a mixture of dark sweet cherries and tart cherries in this pie for a contrast of sweet and tart; you can use all of one kind of cherry or the other -- both taste great!
  • You can make the streusel topping even if you don’t have a food processor. You can work the topping into a sandy texture using a pastry blender or clean hands.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
200mg
8%
Potassium
210mg
6%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
9%
Sugars
35g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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