Cherry Slab Pie

I have not really made any cherry desserts this summer. After all, cherry season is almost behind us and I felt it only fitting to make a cherry something or another.  I love cherries.  Aside from plums and pineapple, they are my favorite fruit.  I like dried cherries in almost everything, cherries straight out of the bag while perusing the grocery isles (shhh...don't tell anyone ), and a humongous slice of cherry 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!

I will miss cherry season.  In the meantime, I will happily enjoy this pie.

Cherry Slab Pie
Baking Handbook by Martha Stewart
yield: 16-ish servings

ingredients:
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

instructions:
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!

thank god for my cherry pitter.  I couldn't have done this with out it!

Cakes, Cookies, Caramel Corn, OH MY!

It's the end of another school year.  Next year my kids will be a year older, I will be a year older and life goes on.

This year is no different than any other year, I over did it.  I baked and baked and baked until I couldn't stand any longer, thus, indulged in an hour and half massage.  The weeks will go on and in time I will forget about how tight my shoulders are and how swollen my feet were.  Next, year at this time, I will forget all about the aches and pains and do it all over again!

I bought these great baking pans at Bed Bath & Beyond.  This year, rather than packing in boxes, I wrapped everything up in exactly what I baked in.  The presentation, if I do say so myself, was lovely.

Cherry Almond Bars

adapted from rustic fruit desserts

yield 12 bars

ingredients

fruit filling

3 cups (18 oz ) cherries

1/2 cup sugar

1 Tbls. cornstarch

1/2 tsp. fine salt

zest and juice of one lemon

crust and topping

2 1/4 cups all purpose flour

1/2 cup packed brown sugar

1 cup sliced almonds

1/2 tsp. fine salt

3/4 cup cold butter, cut into cubes

1 egg

1 tsp. vanilla

instructions:

• preheat oven to 350*.  butter a 9" square baking pan

• fruit filling: quarter cherries, put in saucepan with sugar, cornstarch, salt, lemon zest, + lemon juice over medium high heat.  bring to a boil, boil for 1-2 minutes until thickened

• crust + topping: combine flour, brown sugar, almonds, + salt in the bowl of a food processor + pulse. add the butter until crumbly.  add the egg and vanilla and pulse until mixture comes together.

• press two-thirds of the mixture into the bottom of the prepared pan, then pour in the cherry filling. press the remaining crust on top.

• bake 30-35 minutes or until light golden brown and bubbling.  cool for 1 hour before cutting.

• the bars will keep at room temperature for 4 days.

2 blueberry coffee cakes

2 marble pound cakes

2 banana nut loaves

1 cherry almond bars (shown)

48 triple chocolate triangles

8 dozen milk chocolate cookies

4 pounds cashew-almond caramel corn

6 1/2 pounds flour

4 pounds butter

1 1/4 pound brown sugar

5 pounds sugar

2 pounds good chocolate

9 cups fruit

21 eggs

2 pounds nuts

was it worth it?  heck yeah!