cherry slab pie

I discovered slab pies from a fellow foodie site, Smitten Kitchen, and fell in love with the idea.

I mean, come on, pie that is the size of a cookie sheet?! Hello? What’s not to love??
Just look at that crust? And that yummy drizzle of icing? Mmm…

You could make this with anything though, not just cherries. Try apples or peaches or blackberries in the summer.

Cherry Slab Pie

Adapted from Smitten Kitchen.

Serves a ton!!

One package of puff pastry

6 cups cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
½ cup sugar
¼ - ½ cup cornstarch
Juice of half a lemon
Pinch or two of salt
One egg, beaten with a tablespoon of water

1 cup powdered sugar
1 to 2 tablespoons milk

Preheat oven to 375°.

In a medium bowl, stir together confectioners’ sugar and milk until desired glaze consistency is achieved.

In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.

On a lightly floured surface, roll out one piece of puff pastry into an 18-by-12-inch rectangle. Transfer to a large cookie sheet, lined with foil, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.

On a lightly floured surface, roll out remaining piece of pastry into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with egg wash.

Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

Drizzle glaze over top. Serve warm or room temperature.