Apricot-Cherry Slab Pie

By Tamipri

Ingredients

• Vanilla Glaze:
• 3 1/4 c. flour
• 1 tsp. salt
• 1 c. shortening
• 1 egg yolk
• milk
• 1/2 c. sugar
• 3 Tb. cornstarch
• 3 (15 oz.) cans apricot halves, drained and cut into quarters
• 1 (14 1/2 oz.) pitted tart red cherries, drained
• 2/3 c. powdered sugar
• 1/4 tsp. vanilla
• 2-3 tsp. milk

Details

Servings 24

Preparation

Step 1

This crowd-size pie is perfect any time of year. In addition to seving it at holiday gatherings, set it out for a bowl-game dessert.

1. Line a 15x10x1" baking pan with 18" wide foil up over the edges of the pan; set it aside.

2. For dough: In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a glass measuring cup, beat egg yolk with a fork. Add enough milk to the egg yolk 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture; mix well. Divide dough into 3 equal portions; combine two of the portions into one.

3. On a lightly floured surface, roll the large dough portion into a 19x13" rectangle. Cut leaf shapes from dough trimmings; set aside. Wrap dough rectangle around the rolling pin; unroll it onto prepared baking pan (pastry will extend over ends of pan). Preheat oven to 375 degrees.

4. For fruit filling: In a large bowl, combine sugar and cornstarch. Stir in drained apricots and cherries. Spoon onto dough rectangle in baking pan.

5. Roll the remaining dough portion into a 16x11" rectangle. Cut several small holes in center of dough rectangle; place dough rectangle over fruit filling. Bring bottom dough rectangle up and over edges of top rectangle; fold edges in toward center of pan. Seal edges with the tines of a fork. Brush undersides of leaf shapes with water; arrange on top of dough as desired.

6. Bake about 45 minutes or until top is golden. Cool in pan on a wire rack at least 30 minutes. Use foil to lift pie from pan. Drizzle with Vanilla Glaze. Serve warm or cool completely. Cut into rectangles.


For Vanilla Glaze: In a small bowl, stir together 2/3 c. powdered sugar, 1/4 tsp. vanilla, and enough milk (2-3 tsp.) so that glaze drips off a spoon.

To Bake Ahead: Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours or chill for up to 3 days. Return to room temperature to serve.