Sour Cherry Slab Pie

Name: Sour Cherry Slab Pie
Ingredients: 6 cups pitted sour cherries (fresh or frozen); 1 to 1 1/2 cups granulated sugar; 0.25 cup cornstarch; Juice of 1/2 lemon; Large pinch of salt; All purpose flour, for rolling out dough; Pate Brisee for Sour Cherry Slab Pie; 2 tablespoons heavy cream; 1 cup sifted confectioners' sugar; 1 to 2 tablespoons milk

3.3

(52)

6 Reviews

By

Martha Stewart Editors

Updated on October 22, 2018

Yield:

24

A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.

Ingredients

6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
¼ cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk

Directions

Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. 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-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16-by-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.
Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
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.