Ingredients

3 3/4 cups (510 g) all-purpose flour, plus more for rolling

3/4 cup (167 g) plus 1 tablespoon sugar, divided

2 3/4 teaspoons kosher salt, divided

1 1/2 cups (3 sticks) unsalted butter, cold, cubed

9 cups sweet dark cherries (about 3 lb), pitted

6 tablespoons cornstarch

2 lemons, zested and juiced

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

7 drops Angostura bitters (optional)

1 large egg, beaten to blend

3 tablespoons demerara sugar

Instructions

Step 1: In a large bowl, whisk together flour, 1 tablespoon sugar, and 2 1/4 teaspoons salt. Rub cold butter into dry ingredients using fingertips until the mixture forms large flattened pieces about the size of a quarter. Gradually add 3/4 cup very cold water while stirring with a fork until a shaggy dough forms. Squeeze together with hands into a rough dough.

Step 2: Turn dough onto a work surface and knead a few times until it just comes together. Flatten into a rectangle, wrap in plastic wrap, and refrigerate until very cold, at least 2 hours or up to 3 days.

Step 3: In a medium saucepan, rub lemon zest into the remaining 3/4 cup sugar until damp and fragrant. Add cherries, cornstarch, and remaining 1/2 teaspoon salt, stirring to combine. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles, about 4 to 5 minutes.

Step 4: Stir in lemon juice, vanilla extract, almond extract (if using), and Angostura bitters (if using). Transfer filling to a heatproof container and cool to room temperature, then refrigerate until ready to assemble.

Step 5: Preheat oven to 425°F and place a rack in the center. On a lightly floured surface, roll dough into a rough rectangle, then fold it into thirds like a letter. Set aside one-third of dough and refrigerate. Roll out the remaining dough to an 18″ x 14″ rectangle and transfer to a 13″ x 9″ baking pan. Press dough into the bottom and sides, allowing a slight overhang.

Step 6: Roll out reserved dough to approximately 13″ x 9″. Cut into decorative shapes if desired.

Step 7: Spread cooled cherry filling evenly in the pan. Place the top dough sheet or decorative shapes over the filling, folding excess dough into the overhang. Brush the dough with beaten egg and sprinkle with demerara sugar. Place the pan on a baking sheet.

Step 8: Bake for 20 minutes at 425°F. Reduce oven temperature to 350°F, tent with foil if the crust browns too quickly, and bake until the crust is dark brown and filling bubbles throughout, about 60 to 90 minutes more.

Step 9: Allow the slab bars to cool to room temperature for at least 2 hours, or up to overnight, so the filling sets before slicing and serving.

Tips & Variations

For a brighter cherry flavor, use a mix of sweet and tart cherries.

If you don’t have Angostura bitters, you can omit them without significantly affecting the flavor.

Use almond extract sparingly to avoid overpowering the cherry taste.

To make shaping easier, chill dough portions well before rolling.

FAQs

Can I use frozen cherries for the filling?

Yes, you can substitute frozen cherries. Thaw and drain them well before cooking to avoid excess liquid in the filling.

How do I prevent a soggy crust?

Cooking the cherry filling until thickened helps reduce moisture. Also, ensure your crust is well chilled before baking and bake on a baking sheet to catch any drips, preventing sogginess.