Apricot-Cherry Slab Pie
User Reviews
5
Apricot-Cherry Slab Pie
Description
This Apricot-Cherry Slab Pie starts with a pastry dough made from all-purpose flour, salt, and shortening, combined with an egg yolk and milk mixture to bind it. The dough is divided, with two-thirds rolled out to line a large rectangular baking pan, creating the base crust. The filling consists of drained canned apricots and cherries mixed with sugar and cornstarch to thicken the juices during baking.
The prepared fruit filling is spooned onto the crust base, then covered with the remaining rolled-out dough. Edges are sealed and crimped with a fork, and the top crust is pricked to allow steam release, helping prevent sogginess. Baking at 375°F for 40 to 50 minutes results in a golden crust and bubbling filling.
Once cooled slightly, a simple vanilla glaze made from powdered sugar, vanilla extract, and milk is drizzled over the pie, adding a sweet finishing touch. The pie slices well and can be served as a dessert or snack.
Ingredients
- Pastry
- 3 1/4 cups all-purpose flour
- 1 tsp. salt
- 1 cup shortening
- 1 egg yolk
- milk
- filling
- 1/2 cup sugar
- 3 Tbsp. cornstarch
- 3 15 1/4 oz apricots drained and cut into quarters, halves; canned
- 2 16 oz cherries drained and sliced in half, pitted; tart red; canned
- vanilla glaze
- 1 1/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla 5-6 teaspoons) to make it drizzly, enough milk
- 1/2 teaspoon milk 5-6 teaspoons) to make it drizzly, enough milk
Instructions
- For pastry, in a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk mixture to make 3/4 cup total liquid, mix well. Stir egg yolk mixture into flour mixture, mix well. set aside 1/3 of the dough.
- On a lightly floured surface, roll remaining 2/3 of the dough into an 18x12 inch rectangle. To transfer pastry, carefully wrap it around the rolling pin and then unroll into a 15x10x1 inch baking pan (pastry will hang over edges of pan). Preheat oven to 375* .
- In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust.
- Roll the remaining dough into a 16 x 11 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 tines of the fork.
- Bake about 40 to 50 minutes or until golden brown. Cool in pan on a wire rack. Serve warm or cool. Drizzle with glaze. Makes about 24 2x3 inch bars.
- Vanilla Glaze: In a small bowl combine powdered sugar, vanilla and enough milk to make it drizzly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 83mg | 3% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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