When I make the same thing twice in one week, or even twice in one month, then it goes into my "Top Ten" file - which is really more like a Top Two Hundred file! This is one of those recipes...I've made it three times in the last month...and summer hasn't even arrived in Seattle yet!!! Put this one in your summer repertoire - make it at your family reunion, serve it up at your next BBQ, take it on a picnic, celebrate the 4th of July with a nice helping of this pie - you won't be sorry, I promise.
This slab pie will fly out of the pan like it did at the Memorial Day picnic I took it to...not even a crumb left! I made sure to set aside a piece for the mister because cherry pie of any kind is his favorite and he loved this. The second time I made it he ate half the slab in one day. Then he ate half a package of Rolaids. Then he told me his Eeesogeewall was refluxing. Let me translate for those who don't speak Neanderthal...he had esophageal reflux. He actually said his Eeesogeewall was refluxing...I said nothing in return, because really, he had said it all. Oh, he wasn't joking. Remember, he doesn't joke. He doesn't even know what a joke is! And he doesn't make up words - he mangles them...he's a word-mangler. That makes me laugh. Pretty much everything the non-joking-word-mangler does makes me laugh...too bad he doesn't find it funny, too!
This isn't an overly sweet pie. It's made with frozen pie cherries with some fresh Bing cherries mixed in. You can also add in any other berry you like. I've made it with cherries, raspberries and blueberries and it was delish. Whatever makes your berries merry - mix 'em up! I also used purchased refrigerated pie dough, which makes quick to assemble. You will need a 15x10x1-inch jelly-roll pan, which makes cutting the pie and getting a slice out super easy.
Of course, you can make this pie a bit more sweet by adding more sugar, I'll leave that up to you.
Then there is the vanilla glaze that is drizzled over the top to help with any lingering sweet-tooth cravings...it's as good as it looks!
These are best eaten with your hands...so you can lick you fingers as you go. I'm telling you straight, these are dang good - as in FIVE dangs on the Ol' Dang Meter!
Cherry Slab Pie - Adapted from Smitten Kitchen
2 packages refrigerated pie crusts (there are 2 crusts in each package, you will use 3 of the 4)
6 cups cherries (you can use all frozen or all fresh or a mixture of cherries/berries, as long as you have 6 cups total. If using frozen berries, defrost and drain before using.
1 to 1 1/2 cups sugar (depending on how sweet you want the pie - I opt for 1 1/4 cups)
1/4 cup cornstarch
juice of half a large lemon
pinch or two of salt
1 teaspoon almond extract, optional but tasty
2 tablespoons heavy cream
1 cup powdered sugar
1 to 2 tablespoons milk
Preheat oven to 375 degrees. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Stir to combine; set aside. Roll out 2 pieces of pie dough to fit the pan, "glue" pieces together by brushing edges with water. Transfer pie dough into jelly-roll pan and let the dough over the sides of pan. Pour cherry mixture into pan. Roll out remaining piece of pie dough, using scraps if needed, into a 16x11-inch rectangle; drape over cherries. Bring bottom pastry up and over top pastry, pinching edges to seal. Using a fork, prick top crust all over. Brush with heavy cream
Bake in 375 degree oven 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. I know it will be hard to see it sitting there - the aroma wafting around your kitchen - but the pie needs time for the liquids to be absorbed. Trust me Grasshopper.
In a medium bowl, stir together powdered sugar and milk, until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.