Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sour Cherry Slab Pie 3.3 (52) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 22, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print