6 cups sour cherries, pitted (if frozen,defrost and drain)
3/4 to 1-1/4 cups sugar (I use 1-1/4)
1/4 cup cornstarch
Juice of half a lemon
pinch or two of salt
I add 1/2 to 1 tsp. almond flavoring also
2 Tbsp. cream or one egg, beaten with water
Glaze-
1 cup confectioners' sugar
1 to 2 Tbsp. milk or water
Instructions
Preheat oven to 375.
In large bowl, combine cherries, sugar, cornstarch,
lemon juice, almond flavoring and salt. Stir to
combine; set aside.
Roll 1/2 of dough to 18x12 rectangle. I use wax
paper for this. Transfer to 15 x 10 rimmed baking
sheet. Pour cherry mixture onto this crust.
Roll out remaining crust to 16 x 11 and drape over
filling. Seal edges. Prick all over top crust or
cut in vents. Brush with egg wash.
Bake until crust is golden and filling is bubbling,
40 to 55 minutes. Cool on rack about 45 minutes.
Stir together confectioners' sugar and milk, water
or lemon juice. Drizzle over top.
Originally Submitted
8/11/2013
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