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Sour Cherry Slab Pie

Sour Cherry Slab Pie

Reasons to try your hand at this delicious sour cherry slab pie: it’s less fussy to make AND easier to tote around than a traditional pie, thanks to its rectangular shape. Plus, when it’s done, it looks like a giant toaster strudel!

What You’ll Need

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  • All Butter, Really Flaky Pie Doughs  ( 1 1/2 )
  • sour cherries  ( 6 cups )
  • sugar  ( 3/4 to 1 1/4 cups )
  • cornstarch  ( 1/4 cup )
  • juice of lemon  ( half )
  • salt  ( Pinch or two )
  • heavy cream  ( 2 tablespoons )
  • confectioners’ sugar  ( 1 cup )
  • milk or water  ( 1 to 2 tablespoons )
  • All Butter, Really Flaky Pie Doughs, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge  ( 1 1/2 )
  • sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)  ( 6 cups )
  • Juice of half a lemon  
  • heavy cream or one egg, beaten with a tablespoon of water  ( 2 tablespoons )
  • milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)  ( 1 to 2 tablespoons )
Ready to make? Find out how on smitten kitchen