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.
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.
Combine the cherries, sugar, cornstarch
and almond extract in a bowl.
Like this!
Press one pie crust/dough into your pan.
Don't forget to go up the sides!
Then pour the cherry mixture in.
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.
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??
