Saturday, June 29, 2013

Sour Cherry Slab Pie

From Smitten Kitchen, with cherries from Emily.  We ate this (and practically nothing else) for several days.  I used the pie crust recipe listed, but with shortening instead of butter (just because I have lots of the former).  I don't have a rolling pin at the moment, so I was stuck using a wine bottle, which is less effective.  I rolled the bottom crust out the best I could, then just pressed it onto the pan.  For the top, I rolled out strips and just laid them across the top.  It worked out just fine.  This would also be particularly good with rhubarb or something else tart.


Sour Cherry Slab Pie
Yield: Varies, but I cut mine into 20 2 1/2-inch by 3-inch pieces
1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tablespoons heavy cream or one egg, beaten with a tablespoon of water
Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)
Preheat oven to 375°. 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. I won’t lie: this can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly; it is summer afterall) and using enough flour that it doesn’t stick to the counter. [See more of my pie-rolling tips here.]
Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). I went ahead and lined mine with parchment, just to ensure I’d be able to easily lift it out. 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 or 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.
In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
* Martha had suggested 1 to 1 1/2 cups sugar for 6 cups of sour cherries. I balked, imagining my beautiful Jersey cherries drowning a syrupy death, and used 3/4 cup, which yielded a lightly-sweetened pie with the tartness of the cherries still coming through, just as we like. Please adjust this to your tastes, and according to the tartness of the cherries you brought home.


1 comment:

Michael Roesch said...

Cherries AND rhubarb.