Sour Cherry Slab Pie

Photography and Styling Assist by Jenny Wheat

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In honor of Fourth of July, I decided to make a little sweet treat that is perfect for packing in picnic baskets while you sit on the grass and watch the fireworks go off! Instead of making a regular pie, which can be difficult to eat anywhere but a table, I made a sour cherry slab pie that is much easier to eat! I always use the Barefoot Contessa's pie dough recipe and it works every time. Then I made a filling of sour cherries, strawberries and sugar. It's basically like a giant sour cherry pop-tart but even more delicious and just as easy to eat- with your hands. Read on for the recipe! 

FOR THE CRUST:  

See ingredients and directions for pie crust here. 

INGREDIENTS FOR THE FILLING: 

2 lbs. sour cherries. (Try to find fresh but if you can't find them you can get them frozen.) 

1/2 cup starwberries quartered

1 cup sugar

1/4 cup cornstarch 

2 tbsp. heavy cream

1 egg lightly beaten

2 tbsp. granulated sugar

RECIPE:

Preheat oven to 375 degrees. Butter a standard size baking sheet. 

Follow the recipe for the Barefoot Contessa's pie crust.

For the filling, combine cherries, strawberries, sugar, cornstarch and cream in a bowl. Take slightly more than half the dough and roll it out to a rectangle shape, letting it just barely hang over the edges of the baking sheet. Spread the filling over the first layer of pie crust. Roll out the rest of the dough, cutting away 6 long stripes and 4 short strips. Make a lattice. Brush the strips with the lightly beaten egg and sprinkle sugar over the top. Bake for 55 minutes or until the filling is bubbling and the crust is golden. Cool completely before slicing.