Apricot-Cherry Slab Pie

Nancy Allen

By
@mawmawnan

This is a great pie that can feed a crowd. The icing on top makes this dessert a hit and it's such a sturdy pie crust it can be eaten right out of your hand.


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Comments:

Serves:

25 Bars

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 1/4 c
all purpose flour
1 tsp
salt
1 c
shortening
1
egg yolk
milk
1/2 c
sugar
3 Tbsp
cornstarch
3 can(s)
unpeeled apricot halves, drained & cut into quarters
1
16oz. can pitted tart red cherries, drained

VANILLA GLAZE

1 1/4 c
sifted powdered sugar
1/2 tsp
vanilla extract
5 or 6 tsp
milk

Directions Step-By-Step

1
Pastry-In a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Set aside.
2
Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture; mix well. Shape one third of dough into a ball; set aside.
3
Form remaining two thirds of dough into a ball. On a lightly floured surface use your hands to flatten dough. Roll dough from center to edges into an 18x12-inch rectangle. Wrap pastry around the rolling pin; unroll into a 15x10x1-inch baking pan (pastry will hang over edges of pan).
4
Preheat oven to 350. In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the crust.
5
Roll the remaining dough into a 16x11-inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick top pastry over entire surface with the fork.
6
Bake about 40 minutes or until golden brown. Cool in pan on a wire rack. Drizzle with vanilla glaze.Serve warm or cool. Makes 25 bars. Glaze-In a small bowl stir together powdered sugar and vanilla, now stir in enough milk to make a glaze of drizzling consistency.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy