Sour Cherry Slab pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 All Butter, Really Flakey Pie Dough, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge.
6 cups sour cherries, pitted (fresh or frozen will work, if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar ( I use 3/4 that keeps it still tart)
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tbsp heavy cream or one egg, beaten with a tbsp of water
Glaze:
1 cup confectioners sugar
1 to 2 tbsp milk or water or 1 tbsp plus 1 tbsp lemon juice ( I did this to make the glaze more interesting)
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Directions: |
Directions:Preheat oven to 375 degrees. Bake until crust is golden and filling is bubbling 40-55 minutes.
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into an 18 x 12 inch rectangle. This can be kind of a pain since it's so large! Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly), and using enough flour that it doesn't stick to the counter.
Transfer to a 15 x 10 x 1 inch rimmed baking sheet, ( pastry will hang over sides of the pan). I went ahead and lined mine with parchment, just to ensure I'd be able to lift it out. Pour cherry mixture into baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16 x 11 inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or egg wash.
Bake. When done transfer to wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:20-- 2 1/2" by 3" pieces |
Personal
Notes: |
Personal
Notes: You can swap in any other fruit, just adjust your sugar accordingly. Less sugar for peaches or berries. Peaches and berries are usually more juicy so add more cornstarch.
Come for a visit the last of June to pick cherries from our trees in the backyard. We can bake and enjoy the company. We have 2 tree varieties, the other cherry tree is ready the first part of July. Yummy and juicy.
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