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Cherry Streusel Slab Pie
Cherry Streusel Slab Pie
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Easy cherry pie with Pillsbury™ crust, tangy-sweet cherries under crumbly streusel topping for a tasty twist on the classic.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 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
  • 2 lb frozen sweet and tart cherries (about 6 cups)
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
Instructions:
  • Preheat oven to 375°F.
  • Lay out the pie crusts, stacking one on top of the other. Fold the sides in to create straight edges, then roll the crust into a 14 x 12-inch rectangle. Gently place the dough into a quarter sheet pan (rimmed 13x9-inch); trim and crimp the edges. Chill in the refrigerator.
  • Place Streusel ingredients in a food processor and process until mixture resembles sand and clumps up when pinched. Set aside. Combine Filling ingredients in a large bowl.
  • Evenly distribute the filling on the chilled pie crust, ensuring it covers the entire surface. Generously sprinkle with streusel topping. Bake for approximately 1 hour, or until the juices are bubbling. Allow the pie to cool on a rack for at least 30 minutes before serving.

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