Cherry Pie Recipes | Autorecipe

Cherry Pie

OK, with pie crusts behind me and perfect dough chilling in the fridge, what should I do? As I've mentioned before, you don't see the biggest pie fans here. Even when I asked my husband what kind of cake he wanted, it turned out to be empty. Even though I knew my dough would hold up well in the freezer until my simple mind figured out what to do with it, I wasn't satisfied. Looking for instant gratification I went to Deb she always had the answer. After drooling over everything, I found what I needed.

With such drawings and half of the work done, I was sold. I have a pile of fresh cherries (my first) hanging out at my desk, waiting to join the party. I had never considered cherry pie before because my first attempt, a few years ago, was a terrifying disaster. The recipe had been locked, the key tossed with the remains. But this one seems so simple, and sweet, and plain. Okay, I'll give it another try, I complained (to myself yes I'm the kitchen talking to myself again).

Ridiculously, six cups of cherries didn't last after lunch, three cups, but not six. So I think half cherry half recipe, no problem. While I recommend using the entire recipe for best results, I'm glad I split it in half because I could easily see myself lying on the couch in a cherry coma (yes I had to eat the whole thing, after all, just my husband and I). Since I only used half the recipe, my cake wasn't as cute as I hoped it would be, but who's tracking. While I would have preferred my slab-o-pie warmed up with a fork, husband devoured the cold from the fridge with his hands, either way it was a winner.

Cherry Slab Pie for 2 (thanks to Deb at Smitten Kitchen)

I used 1/2 of the double pie crust
Ingredient:
3 C sweet cherries
2/3 C granulated sugar
2 tablespoon cornstarch
half lime juice
wash eggs (1 egg with a splash of water)
Layer
1 C candied sugar
1-2 tbsp milk

Method:
lime juice spray (optional of course, I just lead from Deb)
Steps 1.
Preheat oven to 375F. Combine cherries, sugar, cornstarch and lime juice in a medium bowl and set aside.
Steps 2.
Roll out half of the pie crust on a lightly floured surface. Transfer to a small pan.
Steps 3.
Pour the cherry filling in the center of the pie dough and fold the sides like letters.
Steps 4.
Cover all edges and pierce the top with a fork for ventilation. Brush with beaten egg.
Steps 5.
Bake for 45-55 minutes, until the crust is golden enough and the filling is bubbly. Cool completely on a wire rack.
Steps 6.
Mix the milk and confectioners' sugar (plus any choice you like) to form a glaze. drizzle over the pie and enjoy, I know you will!

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