CHERRY SLAB PIE
A great summer pie to bring to parties. The beautiful lattice crust is easy to make and the tart cherries is just great with a scoop of vanilla ice cream.
Servings
15people
Servings
15people
Ingredients
Crust
Cherry Filling
Instructions
Crust
  1. In a large bowl, put flour, sugar, salt and mix by hand. Add butter and using your finger, mix together until it comes together to the size of small peas.
  2. Sprinkle the ice water and fluff with a fork. Add more water a tablespoon at a time until the dough is moist but not wet.
  3. Divide the dough into 2 and shape into discs. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Before rolling out the dough, leave out on your countertop for about 10 minutes.
  4. On a lightly floured surface, roll out one dough to the size of the tart pan. Fit into the tart pan and trim the excess dough. Refrigerate for 30 minutes.
  5. Roll out the second dough on a parchment paper. This will make it easier to transfer to refrigerator for cooling period. Refrigerate for 30 minutes.
Cherry filling and egg wash
  1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the sugar, cornstarch, salt together. Add the cherries and the vanilla. Pour into the the tart pan. Using a pastry cutter, cut the second dough into thin strips. Make the lattice pattern on top. Trim the excess dough by rolling the rolling pin on top of the tart pan.
  2. Combine the egg and the heavy cream. Brush the top with the egg wash. Refrigerate for 30 minutes.
  3. Put the tart pan on a large baking sheet so it will be easy to take out of the oven. Bake for 15 minutes.
  4. Bring down the temperature to 375 degrees Fahrenheit and bake for another 40 – 45 minutes. Cool on a wire rack.
Recipe Notes

Adapted from : Martha Stewart’s Pies and Tarts