Cherry Slab Pie
If you love pies with a higher fruit filling to crust ratio then this cherry slab pie is for you. You can use either fresh or frozen cherries in this recipe. Just make sure to completely thaw and drain frozen cherries to keep the pie from getting soggy. Serve with a dollop of whipped cream and or ice cream for a show stopping dessert.
- 5 cups (25-ounces) all-purpose flour (780g)
- 1/4 cup (2-ounces) granulated sugar (60g)
- 1 1/4 teaspoon salt
- 32 tablespoons (4-sticks) (1-pound, 500g)) cold unsalted butter, cut into 1/2-inch (12-mm) dice
- 8 to 10 tablespoons (4 to 5-ounces) ice water (125 to 155ml)
- 7 cups (2 3/4-pounds) cherries, pitted fresh or thawed (1.25kg)
- 3/4 to 1 cup (6 to 8-ounces) granulated sugar (180 to 250g)
- 3 tablespoons tapioca starch
- 2 teaspoons grated lemon zest
- 1 teaspoons almond extract
- Pinch of salt
- 1 egg lightly beaten with 1 teaspoon water
- 1 tablespoon coarse sugar, optional
Preparation time 30mins
Cooking time 75mins
Adapted from williams-sonoma.com
To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 8 tablespoons of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
On a lightly floured work surface, roll out 1 of the dough disks into a 22-X-18-inch (55-X-45-cm) rectangle about 1/8-inch (3-mm) thick. Roll the dough around a rolling pin and unroll it on top of a baking sheet. Gently press the dough into the bottom and sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang.
In a large bowl, toss together the cherries, 3/4 cup (6-ounces, 185g) of the sugar, the tapioca starch, lemon zest, almond extract and salt. Taste and add up to 1/4 cup (2-ounces, 60g) more sugar if desired. Transfer to the dough-lined pan.
Roll out the remaining dough disk into another 22-X-18-inch (55-X-45-cm) rectangle. Roll the dough around a rolling pin and unroll over the filling. Fold the top crust underneath the edge of the bottom crust and press together to seal. Flute or decorate the edge of the crust as desired. Using a sharp knife, cut several slits in the top crust. Brush the crust with the beaten egg mixture and sprinkle with the coarse sugar.
Bake until the crust is golden and the filling is bubbling, about 45 minutes, tenting with aluminum foil if needed to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving.
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