Cherry Pie Slab Bars

With flaky crust and juicy-tart filling that sets just right, the classic cherry pie is the ultimate dessert for any summertime soiree, potluck, or BBQ. Best yet, the large slab format is big enough to feed a crowd of hungry party-goers; slice into bars and let folks have at it straight from the 13" x 9" pan. Follow my top tips below for everything you need to know.

3 ¾ c. (510 g.) all-purpose flour, plus more for rolling

¾ c. (167 g.) plus 1 tbsp. sugar divided

2 ¾ tsp. kosher salt, divided

1 ½ c. (3 sticks) unsalted butter, cold, cubed

9 c. sweet dark cherries (about 3 lb.), pitted

6 Tbsp. cornstarch

Zest and juice of 2 lemons

1 tsp. pure vanilla extract

¼ tsp. almond extract (optional)

7 drops Angostura bitters (optional)

1 large egg, beaten to blend

3 Tbsp. demerara sugar

Note: Ingredients may have been altered from the original.

Directions at delish.com

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