Recipes and Cooking Easy Apple-Cherry Slab Pie 4.0 (1) 1 Review A slab pie recipe is a great way to make dessert for a crowd, and this easy dessert is simpler than regular pie too. Trust us, you'll be thankful for the extra servings, because everyone will want to try the sweet and tart apple-cherry filling. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 50 mins Total Time: 1 hr 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ½ pound cooking apples, peeled, cored, and thinly sliced (about 7 cups) ⅔ cup dried cherries, snipped or chopped ⅔ cup granulated sugar ¼ cup all-purpose flour ½ teaspoon ground cinnamon 1 17.3 ounce pkg. frozen puff pastry (2 sheets), thawed Milk Coarse sugar 1 cup powdered sugar ½ teaspoon vanilla Dash salt 4 - 5 teaspoon milk Directions Preheat oven to 375°F. Lightly grease a 15x10-inch baking pan. For filling, stir together the first five ingredients (through cinnamon). On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the edges. Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edges of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush lightly with milk and sprinkle with coarse sugar. Bake 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If needed to prevent overbrowning, cover pie loosely with foil the last 10 to 15 minutes of baking. For icing, stir together powdered sugar, vanilla, and salt. Stir in enough milk to reach drizzling consistency. Drizzle icing over warm pie. Cool on a wire rack. Rate it Print Nutrition Facts (per serving) 346 Calories 13g Fat 57g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 346 % Daily Value * Total Fat 13g 17% Sodium 168mg 7% Total Carbohydrate 57g 21% Total Sugars 36g Protein 2g Vitamin C 4.1mg 21% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 114mg 2% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.