Cherries and strawberries together are a sweet combination! I had so many leftover cherries and strawberries in my kitchen so I made a pie with all the fruit leftovers from the week.
This pie is similar to all fruit pies and it filled with delicious fruity flavors. The crunch bite of the pie crust paired with the sweet inside filling is so good that you will be asking for seconds of this pie.
I had extra pie dough when I was making this pie so I made fun shapes to decorate the pie. It is fun trying out different designs on pies. The lattice look is my favorite on a pie however, there are so many possibilities.
Cherry and Strawberry Slab Pie
Serving size: 10 - 16
Total Time:
Source: Recipe adapted from everydaypie.
For Pastry:
3 1/3 cups all-purpose flour
3 tablespoons cornstarch
3/4 teaspoons salt
4 tablespoons cream cheese or greek yogurt or sour cream
1 1/2 cups unsalted butter, chilled and cut into pieces
1 tablespoon apple cider vinegar
1/3 cup ice water
For Filling:
2 cups pitted fresh cherries, cut into chunks
2 cups strawberries, cut into chunks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon almond extract
Step 1: To make the dough, add the flour, cornstarch, and salt to the bowl. Add in cream cheese or yogurt alternative and mix by hand or fork. Add the cubed cold butter and mix by hand until the flour mixture resembles coarse crumbs.
Step 2: Add the water and vinegar to the flour. Knead the dough until it forms a ball of dough. Refrigerate for at least 2 hours, but preferably overnight.
Step 3: To make the filling, in a large bowl combine cherries, strawberries, sugar, cornstarch, lemon juice, and almond extract. Let sit until the sugar and cornstarch have dissolved.
Step 4: Once the dough is ready, preheat the oven to 425 degrees before you roll out the crust.
Step 5: Before rolling out, let the dough sit at room temperature for about 15 minutes, until the dough feels slightly soft.
Step 6: Dust a work surface with flour. Place dough in the middle and dust the top with flour and the rolling pin. Begin rolling out, dusting with more flour as necessary until the dough 2 inches larger than the size of your sheet pan (13x9 pan for slab pie or 9 inches round pan). Place the dough inside of the sheet pan and press in the edges. Add the fruit mixture to the pan.
Step 7: Roll out the 2nd dough disk. Either cut out strips to make a lattice top or roll out the dough to make a double crust. Bake for 34-40 minutes. Let pie cool before serving. Pie can sit at room temperature, covered for up to 1 day. Enjoy with whipped cream or ice cream.
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