Apricot-Cherry Slab Pie
The most time consuming part of this recipe is the pastry. If you want make it even easier, use refrigerated pie dough. (2 packages, or four crusts, cut to fit) Recipe from Better Homes and Gardens.
- 3 1/4 cups all-purpose flour
- 1 tsp. salt
- 1 cup shortening
- 1 egg yolk
- 1/2 cup sugar
- 3 Tbsp. cornstarch
- 3 15 1/4 oz cans apricot halves drained and cut into quarters
- 2 16 oz can pitted tart red cherries drained and sliced in half
- vanilla glaze
- 1 1/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla and enough milk (5-6 teaspoons) to make it drizzly
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.
Calories: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 94mg | Fiber: 1g | Sugar: 12g | Vitamin A: 580IU | Vitamin C: 2.6mg | Calcium: 8mg | Iron: 1.2mg