thepioneerwoman
Double Cherry-Almond Slab Pie
This double cherry-almond pie gets flavor from fresh and dried cherries, chopped almonds, and almond paste. It's baked in a flaky, all-butter piecrust.
👥 6 Servings⏱️ Prep & Cook: 3h 55m⏳ Prep: 1h📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
For the Crust: Whisk together the flour and salt in a large bowl. Gradually work the butter into the flour with a pastry cutter or your fingers until dime-sized pieces form. Combine the cold water and apple cider vinegar in a small bowl. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide the dough in half and flatten each portion to a 6-by-3-inch rectangle (with minimal cracks). Wrap with plastic wrap and refrigerate for ⏱️ 2 hours (or up to 2 days).
2
Preheat the oven to 375°. Let the piecrust sit at room temperature for ⏱️ 30 minutes or until soft enough to roll without cracking.
3
For the Filling: Stir together the cherries, dried cherries, sugar, cornstarch, and lemon zest and juice in a medium bowl until combined. Set aside.
4
Roll one dough block into 16-by-12-inch rectangle. Roll the dough onto the rolling pin, and then drape it over and into a 13-by-9-by-1-inch sheet pan. Gently press the dough into the corners and up the sides, letting the excess dough drape slightly over the rim of the pan. Refrigerate while rolling the remaining dough block into a 15-by-11-inch rectangle. Cut out small circles from the top crust, and set aside.
5
Remove the crust from the refrigerator; stir the filling, and pour it into the crust. Scatter the cubes of almond paste evenly among the cherries and sprinkle with the almonds. Roll the top crust onto the rolling pin, then gently drape it over the filling. Trim any excess dough that's overhanging by more than 1/2-inch. Fold the top crust edges under and crimp as desired. Pop in in the freezer for ⏱️ 15 minutes, if you like.
6
Whisk the egg in a small bowl with 2 teaspoons of water. Brush the top and sides of the crust lightly but evenly with the egg wash. Add a few of the circle cutouts to the top crust and brush them with egg wash, if you like.
large egg, for egg wash1
7
Bake until the top is golden brown and the filling is bubbly, 45 to ⏱️ 55 minutes, rotating the pan halfway through. Let cool for ⏱️ 1 hour.
8
For the Glaze: Whisk together the powdered sugar, milk, and almond extract in small bowl until smooth. Cut the pie into squares; drizzle with the glaze, if you like.
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