Ingredients
6 cups pitted sour cherries (fresh or frozen)
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon
Large pinch of salt
All purpose flour, for rolling out dough
Pate Brisee for Sour Cherry Slab Pie
2 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 to 2 tablespoons milk
Preparation
Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (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 dough 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 heavy cream.
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.
In a medium bowl, stir together confectioners’ sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
