Sweet Cherry Slab Pie
Nothing is better than a freshly baked pie for a summer cookout, especially if it can be made into a perfectly portable dessert like this incredible slab pie. I have had my eye on making a slab pie ever since I stumbled upon it over at Smitten Kitchen a few years ago. So when Andrew and I were invited to another 4th of July cookout last weekend, I knew exactly what I was going to bring. It was a huge hit! Everyone loved that you didn’t need to fumble with plates or forks to eat this pie.
I used my favorite cherry pie filling recipe from Cook’s illustrated. It uses an unusual ingredient in the filling…plums! The plums are used to tame the cherries’ sweetness and get them to break down into a wonderful juicy texture as well as letting us cut back on the amount of sugar that was needed in the filling. If you are looking for that perfect portable dessert to bring to your next summer get together, look no further! This recipe is certain to be a hit!
Yield: 20 Servings Prep Time: 30 minutes Cook Time: 55 minutes For the Slab Pie: For the Glaze: Follow directions to make a doubled batch of basic pie dough
Sweet Cherry Slab Pie
Doubled batch of basic pie dough (enough for a 9-inch double pie crust)
2 red plums, halved and pitted
6 cups (about 2 pounds) pitted sweet cherries or 6 cups pitted frozen cherries, halved
1/2 cup sugar
1/8 teaspoon table salt
1 tablespoon juice from 1 lemon
2 teaspoons bourbon
2 tablespoons instant tapioca, ground
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten with 1 teaspoon water
1 to 2 tablespoons lemon juice or milk
3/4 cup confectioners’ sugar, sifted
Preheat oven to 375° F. Line the bottom of a 15x10 inch rimmed baking sheet with parchment paper.
In the bowl of a food processor fitted with the metal blade, process the plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, bourbon, tapioca, and cinnamon into puree; let stand for 15 minutes.
On a floured surface, roll out one batch of dough into an 18-by-12-inch rectangle.
Transfer to a 15-by-10-by-1-inch rimmed baking sheet, allowing the dough to hang over sides of pan). Transfer the cherry mixture to the dough-lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Lay over cherry filling. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent. Brush top and edges of pie with egg mixture.
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 one hour.
While the slab pie is cooling, make lemon glaze. Combine lemon juice (or milk) and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over slab pie. Serve warm or at room temperature.
Yield: 20 Servings
Prep Time: 30 minutes
Cook Time: 55 minutes
For the Slab Pie:
For the Glaze:
Follow directions to make a doubled batch of basic pie dough
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