Sour Cherry Slab Pie

Name: Sour Cherry Slab Pie
Ingredients: 6 cups sour cherries, pitted (fresh or frozen); 1 - 1 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/2 lemon, juice of; 1 large pinch salt; all-purpose flour, for rolling out dough; 1 double crust, pie (2 disks pate brisee, one larger than the other); 2 tablespoons heavy cream; 1 cup sifted confectioners' sugar; 1 -2 tablespoon milk

10 ingredients

5 steps

Ingredients

6 cups sour cherries, pitted (fresh or frozen)
1 - 1 1/2 cup granulated sugar
1/4 cup cornstarch
1/2 lemon, juice of
1 large pinch salt
all-purpose flour, for rolling out dough
1 double crust, pie (2 disks pate brisee, one larger than the other)
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 -2 tablespoon milk

Directions

1

Preheat oven to 375°F If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
2

On a lightly floured surface, roll out the larger piece of dough into a 18x12-inch rectangle. Transfer to a 15x10x1-inch rimmed baking sheet. (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
3

On a lightly floured surface, roll out remaining piece of dough into a 16x11 rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with heavy cream.
4

Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
5

In a medium bowl, stir together confectioners sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.