Berry-Cherry Slab Pie

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  • Makes: 16 servings
  • Serving Size: 1 bar
  • Makes: 16 bars
  • Prep: 30 mins
  • Bake: 25 mins 400°F

Berry-Cherry Slab Pie

Directions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Unfold pastry on a lightly floured surface. Roll pastry into a 15x12-inch rectangle. Transfer to the prepared baking sheet; set aside.
  2. In a medium bowl stir together the granulated sugar and cornstarch. Add raspberries, cherries, and cranberries to sugar mixture; toss gently to coat.
  3. Spoon berry mixture crosswise onto half of the pastry rectangle, spreading to within 1 inch of the edges. In a small bowl combine egg and the water. Brush some of the egg mixture over uncovered pastry edges.
  4. Fold the uncovered pastry half over berry mixture. Using a fork, firmly press edges of pastry together to seal. Brush top pastry lightly with egg mixture. Cut two to three slits in top pastry.
  5. Bake for 25 to 30 minutes or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
  6. In a small bowl stir together the powdered sugar, butter, and almond extract. Add enough milk (4 to 5 teaspoons) to make icing of drizzling consistency. Drizzle icing over pastry. Cut into bars.

From the Test Kitchen

To Store:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 24 hours.

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Nutrition Facts (Berry-Cherry Slab Pie)

  • Per serving:
  • 147 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 14 mg chol. ,
  • 50 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
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