Cherry Slab Pie
I have been wanting to make this for YEARS! Now this dessert has a purpose. Gaby from What's Gaby Cookin has thrown together a pot luck picnic with some of our food blogger friends. Because this dessert makes a huge tray ( a 15" x 10" jelly roll pan ), it proved to be the perfect dessert for both the youngest in the crowd as well as the oldest ( no doubt, will be me )!
It was fun spending the day with Gaby (what's gaby cookin), Esi (dishingupdelight ), Carrie and her family
(deliciouslyorganic), and Allison (aforaubergine). It was fun talking about food, family, restaurants and the upcoming Blogher Food 2010 event in October. There were several of you that were missed, however look forward to our next lunch, dinner or a simple hang out!
Cherry Slab Pie
Baking Handbook by Martha Stewart
yield: 16-ish servings
for the crust:
3 3/4 cups all purpose flour
2 1/2 tsp. coarse salt
1 1/2 tsp. sugar
3 sticks ( 12 oz ) unsalted butter, cold, cut into pieces
1/2 cup ice water
for the pie:
2 1/2 lbs. (about 6 cups) fresh sour cherries, stemmed and pitted
1 1/4 cups granulated sugar
1/2 cup cornstarch
juice from 1/2 lemon
1/4 tsp. salt
2 Tbls. heavy cream
sanding sugar for sprinkling
for the pate brise:
• place flour, sugar, and salt in the work bowl of a food processor. pulse a few times. scatter the butter over the flour mixture and pulse a few times. the mixture resembles coarse meal. don't over mix.
• while the machine is running, add the water, 2 tablespoons at a time. keep adding the water through the feed tube until the dough just holds together when squeezed.
• turn dough out onto a clean work surface. divide into two pieces, one slightly larger than the other. flatten dough and wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
for the filling:
• preheat oven to 375*. spray a 10 x 15" sheet pan with cooking spray.
• on a lightly floured surface ( I use a marble surface ), roll the larger dough to an 18" x 13" rectangle. fit it into the sheet pan, pressing into corners and letting some hang off the sides. chill while assembling the filling.
• roll out the other piece of dough to a 16" x 11" rectangle. place on parchment and let rest in fridge as well.
• in a large bowl, combine the fruit, sugar, cornstarch, lemon juice, and salt. stir to combine. spread mixture over chilled pie shell
• using the second piece of dough, drape over filling. fold edge of bottom dough over the top dough. pinch edges to seal. prick the top dough all over with a fork.
• brush entire surface of the pie with the cream and sprinkle with sanding sugar.
• bake until the crust is golden brown and the filling is bubbling, 40 - 55 minutes.
• transfer to a wire rack to cool.
• serve warm or at room temperature.
• this is best eaten the same day. don't worry it wont last...cuz whatever doesn't get eaten, i will happily polish off!