Name: Skeleton Slab Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: 12 cups thawed frozen dark sweet cherries, and juice; 1/4 teaspoon salt; 1 cup sugar; 2/3 cup cornstarch; 1/4 cup lemon juice; 2 (14 1/8 ounce) packages pie crusts; flour, for surface; 1 large egg, lightly beaten

Recipe by Food.com

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When the Demon Barber makes dessert, he does it with deadly flair.

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

Filling
12 cups thawed frozen dark sweet cherries, and juice
¹⁄₄ teaspoon salt
1 cup sugar
²⁄₃ cup cornstarch
¹⁄₄ cup lemon juice
Pie
2 (14 1/8 ounce) packages pie crusts
flour, for surface
1 large egg, lightly beaten

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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