I have made this recipe with tart cherries over and over again. It is requested at my husbands work place over and over again. Someone always wants the recipe for this, so thank you so much for putting it online. I have the Martha Stewert baking book that this recipe was published in, but I don't always have it with me when I travel and need the recipe. I'm on travel right now and plan to make blueberry and tart cherry slab pies, and maybe an apple one since they are now in season.

It seemed as though I did not have enough dough to make such a big pie! I tired my best but the dough was so thin and still didn't cover the pan and filling! I had to dump it all into a square caserole dish... I'll let you know how that works out. Was I subboed to double the recipie for the brisee?

This was a big hit at a party but a lot of my filling ran out. Anyway we had delicious berry slab pie/cobbler.

a special treat for friends a real treat !!!

click on the "slab pie pate brisee" that's in the ingredients list.

The pie crust is the "Slab Pie Pate Brisee". You click on that and you will go to the recipe. I wonder if the ready made pie crusts will work?

I don't understand where the pie crust comes from. Do I make it? From what recipe? Do I buy it pre-made?