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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, February 27, 2014

Cherry Slab Pie

If you need a big dessert to feed a crowd then this is for you! Basically this is just a flat cherry pie but it's so fun and so much easier to serve! Just cut into squares and you're golden! Cherry pie is my all time favorite pie...and has been since I was a little girl...and this is a fun twist on the old standard. Give it a try at your next big gathering!

Cherry Slab Pie



Two pie crusts for 10" pies.
6 cups canned or frozen red tart cherries (4 cans) ~  well drained
2 cups sugar
1/3 cup cornstarch
1 teaspoon almond extract
Dash salt
3 - 4 tablespoons butter
1 egg ~ beaten

Spray a 10x15 inch RIMMED baking sheet with cooking spray.

Press one pie crust into the bottom and up the sides of the baking pan. (If using premade pie crusts, you may have to roll them out with a rolling pin before placing them in the pan.) Remember, the bottom crust does not have to be perfect. Just cover the bottom and up the sides.

In a large bowl, combine cherries, sugars, cornstarch, extract, and salt.
Pour mixture over the crust in the pan, spreading to the edges.

Dot with butter.

On a piece of floured plastic wrap or waxed paper, roll out the remaining pie crust and transfer it on top of the cherries. I found it helped to place my forearm underneath the top 1/3 of the crust and roll/flip it on to the top of the cherries.

Press edges down and trim off excess, patching as needed. Yes...I patched my crust.
Brush beaten egg over the top crust.

Bake at 375 degrees for 45 minutes or until top crust is golden brown. 


Our ingredients. Oops. Don't forget the almond extract like I did.
Our ingredients. Oops. Don't 
forget the almond extract like I did.


Combine the cherries, sugar, cornstarch and almond extract in a bowl.
Combine the cherries, sugar, cornstarch 
and almond extract in a bowl.


Like this!
Like this!


Press one pie crust/dough into your pan. Don't forget to go up the sides!
Press one pie crust/dough into your pan. 
Don't forget to go up the sides!


Then pour the cherry mixture in.
Then pour the cherry mixture in.


Dot with buttahhh!!!
Dot with buttahhh!!!


Then add the top crust. This can be a little tricky. Make sure you leave it on the plastic wrap or waxed paper. That helps keep it in one piece as you're flipping it onto the cherries.
Then add the top crust. This can be a 
little tricky. Make sure you leave it 
on the plastic wrap or waxed paper. 
That helps keep it in one piece as 
you're flipping it onto the cherries.


Brush with the beaten egg. I got all fancy and used a cookie cutter to cut a flower shape out of the dough. Don't forget to cut some slits to vent the pie.
Brush with the beaten egg. I got all 
fancy and used a cookie cutter to 
cut a flower shape out of the dough. 
Don't forget to cut some slits to vent the pie.


I also sprinkled it with some coarse sugar crystals before I baked it so it would be all sparkly. Who doesn't love a sparkly pie??
I also sprinkled it with some coarse 
sugar crystals before I baked it so it 
would be all sparkly. Who doesn't love a sparkly pie??

1 comment:

  1. Cherry pie was always my favorite too! looks good!

    ReplyDelete