Double Cherry Slab Pie
For Flaky Pastry
- In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
- Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
- In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
- Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
- Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
- Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
From the Test Kitchen
Blackberry Pie Bars
Make blackberry pie filling by trading 5 cups fresh or frozen blackberries for the frozen cherries in the filling.
Nutrition Facts (Double Cherry Slab Pie)
- Per serving:
- 354 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 10 mg chol. ,
- 276 mg sodium ,
- 54 g carb. ,
- 2 g fiber ,
- 28 g sugar ,
- 4 g pro.
akcooker 53 Days Ago
This was quite good, but the dough wasn¿t enough for the pan size listed. I measured my pans to find the matching sized pan, but I was barely able to get it to cover, had very thin layers on top and bottom, and was unable to crimp the edges all around. I also thought there was too much salt in the crust. And I had to add more frozen cherries because 5 cups were not enough.