Say goodbye to boring desserts once you taste this Sweet Cherry Slap Pie Recipe. Independence Day, hot summer barbecues, and pool parties are just a few of the excuses I have to make this cherry pie. It's perfectly sweet, full of plump cherries and heavenly.
Follow directions to make a doubled batch of basic pie dough.
Preheat oven to 375° F. Line the bottom of a 15×10 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.