Cherry Slab Pie

By EricS52

Ingredients

• Dough
• 2 1/2 cups all-purpose flour, plus more for rolling
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 sticks cold butter, cubed
• 1 cup cold water, or more as needed
• Filling
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 quarts cherries, pitted and halved
• 1 tablespoon lemon juice
• To Finish
• 1 egg
• 2 teaspoons milk
• Turbinado sugar, for garnish

Details

Servings 1
Adapted from us-mg5.mail.yahoo.com

Preparation

Step 1

1. Preheat the oven to 400°F.

2. Make the dough: In the bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until it is the size of peas and the dough begins to look crumbly.

3. Add the ¼ cup cold water and pulse to combine. The dough should be a shaggy mass, not sticky or wet. If needed, add 1 tablespoon of water at a time until the mixture just comes together.

4. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes.

5. While the dough chills, make the filling: In a medium bowl, whisk the sugar with the cornstarch to combine. Add the cherries and lemon juice; toss to combine.

6. Assemble the pie: On a lightly floured surface, roll out one half of the dough to ¼-inch thick. Rotate the dough in quarter turns as you work to create a rectangle slightly larger than the baking sheet. Transfer the dough to the pan.

7. Pour the filling over the dough and spread evenly across the whole pan. Roll out the other half of the dough using the process described in step 6. Carefully transfer the dough and place it on top of the cherries.

8. Use your thumbs to press the edges of the bottom crust and top crust together, creating a seal. Fold the edges inward, then press the edges all around with the tines of a fork. Use a paring knife to cut 5 evenly spaced vents across the center of the pie.

9. In a small bowl, whisk the egg with the milk to combine. Brush the crust evenly with the egg wash, then sprinkle turbinado sugar on top. Bake until the crust is golden and the filling is bubbly, 35 to 45 minutes. Let cool 30 minutes before slicing and serving.