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Cherry-Almond Slab Pie with Marzipan Crumble

Lovely, easy to make slab pie from Vintage Baker
Prep Time30 minutes
Cook Time1 hour 10 minutes
Course: Dessert
Cuisine: American, Asian
Keyword: cherry, marzipan crumble, slab pie, vintage baker
Servings: 8 servings

Equipment

  • 9x13 pan
  • 9 inch springform pan

Ingredients

Almond Piecrust

  • 2 cups all-purpose flour 280gms
  • 3/4 cup almond flour 90gms
  • 1/3 cup granulated sugar 65gms
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, chilled 165gms, cut into 1/2 inch pieces
  • 1 tsp almond extract
  • 1 egg yolk
  • 1/4 cup cold water

Marzipan Crumble

  • 1 cup all-purpose flour 140gms
  • 7 ounces almond paste
  • 2/3 cup granulated sugar 130gms
  • 1/2 cup unsalted butter, chilled 110gms cut into 1/2 inch pieces

Cherry Filling

  • 10 cups pitted cherries, fresh or frozen do not throw
  • 3/4 cup cornstarch 105gms
  • 2 cups granulated sugar
  • 1/4 tsp salt
  • 2 T lemon juice
  • 1/2 tsp almond extract
  • Sliced almonds for sprinkling

Almond Glaze

  • 1 cup confectioners' sugar 120gms
  • 1/4 cup heavy cream 60ml
  • 1/8 tsp almond extract

Vanilla Ice Cream!

    Instructions

    Piecrust

    • Preheat oven to 400 degrees
      Grease 13x9x2 inch pan with non-stick cooking spray or softened butter, line bottom with parchment paper, grease paper. Set aside.
    • Combine AP flour, almond flour, sugar and salt in the bowl of a food processor fitted with the metal blade. Pulse to combine ingredients. Distribute butter on top of the flour mixture and pulse until coarse crumbs with a few pea-sized pieces.
    • Combine almond extract, egg yolk and 1/4 cup cold water. Add liquid mixture to food processor and continue to pulse until the dough begins to clump. Do not overdo it! Transfer the dough into prepared pan, press it evenly onto the bottom and two thirds up the sides. Wrap pan in plastic wrap and place in freezer while you make the crumble and filling.

    For the Crumble

    • Add flour, almond paste and granulated sugar to food processor bowl. Pulse to combine. Add butter and process until it comes together in one mass. Remove from processor and break in bits. Cover and wrap and store in freezer until needed.

    Filling

    • Combine cherries, cornstarch, sugar, and salt in a bowl. Add lemon juice and almond extract and stir well.
      To assemble pie, pour cherries into pie crust. Top with crumble and sprinkle sliced almonds on top.
    • Bake 80-90 minutes, less for fresh cherries, rotating the pan after 30 minutes and tenting with foil so it doesn't brown too much. Pie is ready when the filling bubbles thru the center.

    Glaze

    • Combine powdered sugar, cream and extract in a bowl and whisk until smooth. Drizzle on pie.
    • Serve with Vanilla ice cream, that's an order.

    Notes

    This recipe can be halved, which is what I did.  Weigh ingredients if possible for accuracy.  
    For the egg, one large egg is about 3 tablespoons.  Beat egg and mesure out 1-1/2 tablespoons for half recipe.
    Half recipe can be baked in a 9 inch springform pan.
    Baking time will be shorter, start checking at 50 minutes.