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Cherry Plum Slab Pie with Walnut Streusel

I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes


  • 1 pound fresh sweet cherries, pitted
  • 4 medium red plums, thinly sliced
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • Dough for double-crust pie
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped walnuts
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter


  • Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat.
  • On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling.
  • Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
Dough for double-crust pie: Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 279 calories, 16g fat (9g saturated fat), 36mg cholesterol, 155mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 3g protein.

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