Red Tart Cherry Slab Pie

Red Tart Cherry Slab Pie

Photo by Aubrie LeGault

Ingredients

For the filling
For the crust, use recipe from Smitten Kitchen at https://bit.ly/slabpiecrust
For the icing
  • 1 cup Confectioners’ Sugar
  • 1 to 2 tablespoons Milk or Water
  • 1 tablespoon Lemon Juice (Optional)

Instructions

  1. Preheat oven to 375°. 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 an 18-by-12-inch rectangle. I won’t lie: this can be kind of a pain because it is 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; it is summer after all) and using enough flour that it doesn’t stick to the counter. (See more of my pie-rolling tips here.)
  3. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). I went ahead and lined mine with parchment, just to ensure I’d be able to easily lift it out. Pour cherry mixture into lined baking sheet; set aside.
  4. 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 or egg wash.
  5. 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.
  6. 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 room temperature.

Servings

9-12 pie slices

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