Sour Cherry Slab Pie
- Ready In:
- 6 cups sour cherries, pitted (fresh or frozen)
- 1 - 1 1⁄2 cup granulated sugar
- 1⁄4 cup cornstarch
- 1⁄2 lemon, juice of
- 1 large pinch salt
- all-purpose flour, for rolling out dough
- 1 double crust, pie (2 disks pate brisee, one larger than the other)
- 2 tablespoons heavy cream
- 1 cup sifted confectioners' sugar
- 1 -2 tablespoon milk
- Preheat oven to 375°F 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 a 18x12-inch rectangle. Transfer to a 15x10x1-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 16x11 rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with heavy cream.
- Bake until crust is golden and filling is bubbling, 40-45 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.
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