Double Cherry Slab Pie

By á-48843

Ingredients

• Pastry:
• 3 1/4 C flour
• 2 T sugar
• 1 1/2 t salt
• 3/4 C Shortening
• 1/2 C butter, cold & in chunks
• 2/3-1 C water
• Combine flour, sugar and salt. Use pastry cutter until small peas form. Sprinkle 2 T of ice water over flour mix w/fork, add water 1 T at a time until it sticks together and roll into 2 balls. Cover and rest.
• Filling:
• 2-12 oz. pkg. frozen pitted tart red cherries
• 3/4 C dried tart cherries
• 1 C sugar
• 1 C cornflakes
• 1 t finely shredded lemon peel.
• Combine cherries thru lemon set aside.

Preparation

Step 1

Heat over to 350. Roll larger ball of dough into 15 X 10' to fit in jelly roll pan. Spoon filling evenly and roll out smaller roll to place on top. You can brush top w/a whipped egg white before baking.
Bake 45" or until golden brown. Serves 15