Skeleton Slab Pie

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READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 12
    cups thawed frozen dark sweet cherries, and juice
  • 14
    teaspoon salt
  • 1
    cup sugar
  • 23
  • 14
  • Pie
  • 2
    (14 1/8 ounce) packages pie crusts
  • flour, for surface
  • 1
    large egg, lightly beaten
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DIRECTIONS

  • Filling:
  • Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened.
  • Pie:
  • Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble.
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