Best Sour Cherry Slab Pie Recipes

Sour Cherry Slab Pie image

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 10

6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk

Steps:

Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners' sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

Pate Brisee for Sour Cherry Slab Pie image

Provided by Martha Stewart

Yield Makes enough for one 15-by-10-by-1-inch pie

Number Of Ingredients 5

3 3/4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
1 1/2 cups chilled (3 sticks) unsalted butter, cut in pieces
6 to 12 tablespoons ice water

Steps:

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.

Sour Cherry Slab Pie image

Provided by Chef mariajane

Categories Pie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

6 cups sour cherries, pitted (fresh or frozen)
1 -1 1/2 cup granulated sugar
1/4 cup cornstarch
1/2 lemon, juice of
1 large pinch salt
all-purpose flour, for rolling out dough
1 double crust, pie (2 disks pate brisee, one larger than the other)
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 -2 tablespoon milk

Steps:

Preheat oven to 375°F If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into a 18x12-inch rectangle. Transfer to a 15x10x1-inch rimmed baking sheet. (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16x11 rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with heavy cream.
Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

Nutrition Facts : Calories 142.4, Fat 4.3, SaturatedFat 1.3, Cholesterol 1.8, Sodium 91.2, Carbohydrate 25.6, Fiber 0.6, Sugar 16.5, Protein 1.3

SOUR CHERRY SLAB PIE image

Yield 20 servings

Number Of Ingredients 11

Yield: Varies, but I cut mine into 20 2 1/2-inch by 3-inch pieces
1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tablespoons heavy cream or one egg, beaten with a tablespoon of water
Glaze:
1 cup confectioners' sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)

Steps:

Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside. On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. I won't lie: this can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly; it is summer afterall) and using enough flour that it doesn't stick to the counter. [See more of my pie-rolling tips here.] Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). I went ahead and lined mine with parchment, just to ensure I'd be able to easily lift it out. Pour cherry mixture into lined baking sheet; set aside. On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes. In a medium bowl, stir together confectioners' sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.