Cherry Vanilla Slab Pie

This tender, flaky pastry is filled with delicious sweet cherries and accented with vanilla. Cherry Vanilla Slab Pie will feed a crowd... and, who doesn't love pie?

Yield: 12 very large servings

Ingredients

Pie

• 3 cups (750 mL) all-purpose flour
• 1/2 cup (125 mL) each cold, cubed butter and lard or shortening
• 1/2 teaspoon (2 mL) salt
• 2 eggs, divided
• 1 lemon, zested and juiced
• 3/4 cup (175 mL) granulated sugar
• 1/4 cup (50 mL) cornstarch
• 1 tablespoon (15 mL) vanilla extract
• 2 pounds (1 kg) California Sweet Cherries, pitted and halved (about 6 cups/1.5 L)

Optional Glaze

• 2/3 cup (150 mL) confectioners' sugar
• 1 tablespoon (15 mL) milk

Instructions

Pie

1. Pulse flour, butter, lard and salt in a food processor until crumbly.
2. Whisk 1 egg with 2 teaspoons (10 mL) lemon juice; add enough ice water to make 2/3 cup (150 mL). Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes.
3. Heat oven to 375 degrees F (190 degrees C). On a well-floured surface, roll dough into a large rectangle, about 1/8-inch (3 mm) thick. Trim dough into a 13 x 18-inch (32.5 cm x 45 cm) rectangle. Carefully transfer dough to a parchment-lined baking sheet.
4. Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1 inch (2.5 cm) border.
5. Arrange cherries evenly over sugar mixture.
6. Whisk 1 tablespoon (15 mL) lemon juice with vanilla extract; drizzle evenly over the cherries.
7. Sprinkle remaining sugar mixture evenly over top.
8. Fold dough over to cover the filling. Fold an additional 1/2-inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal.
9. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top.
10. Bake for 50 to 55 minutes or until golden.
11. Cool completely on baking sheet.

Optional Glaze

1. Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie.

Notes

Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.

Attribution

Recipe and photo used with permission from: California Tree Fruit Agreement