Wednesday, May 14, 2014

Cherry Slab Pie

Good morning! I hope that your Mother's Day was wonderful and that your week has started off with a bang.




I have a crazy week, a visitor, a wedding and all of life's other activities to keep me busy.  For years I have been a night owl and my husband an early bird, although he encouraged me to be the same and get up early I fought it and all of the benefits. With the "help" of my pup Paris I am learning to like it. My first wake up call is at 4:00 and then she goes back to sleep  until 6:00 or 6:30, after that between the jumping on the bed and being licked to death there is no option but to get up and at it. By 10:00 am I have accomplished more than I used too in an entire day!




My weekend was relaxing, my husband and I took our pups walking, we cooked a few new and interesting meals and spent some time working on our tan at the beach. I also made this Cherry Slab Pie.

 It is very similar to the Slab Apple Pie that I love to make in the Fall but of course with the flavors of Summer. And in fact it is easier to make because the filling is cherry pie filling you purchase at the store, of course you could make your own but this is faster and tastes delicious.





Cherry Slab Pie

Dough:

3 cups of flour
1/2 teaspoon of salt
3 tablespoons of sugar
1 teaspoon of baking powder
1 cup of solid shortening (Crisco)
2 egg yolks
8 Tablespoons of water

1-2 cans of cherry pie filling

Frosting:


Glaze

2 cups of powdered sugar
1 tsp of soft butter
4 tsp of warm water

Prepare glaze after cake is cooled. Mix powdered sugar and butter. Add water gradually and blend. Pour over cooled pie. Cut and serve. 

Directions for Dough:

Mix flour, sugar, salt and baking powder until blended. Cut shortening into flour. In separate bowl mix egg yolks, and water. Add to flour mixture.
Mix until dough forms a ball. Separate into two balls. Roll out one ball between two Silphat mats, to fit a cookie sheet. Place in bottom for crust.

Arrange cherry pie filling on bottom crust. Roll out second ball of dough for top crust and pinch edges.
Bake at 350 for 45-55 minutes or until crust is golden brown.  Cool and frost with glaze.





What does your week look like? Busy, exciting, anything fun and interesting on the menu? As I always say I love to learn new recipes so if you have made something interesting this week, please share!





Enjoy your week!

8 comments:

  1. Good morning Elizabeth! I have been waking early since I was a kid, and for me, more is accomplished in the early hours. Then off to school for me! I wish you a fantastic week of being with those you love, and this pie is outrageous! Happy day dear friend. Anita

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  2. That looks utterly divine!! I love cherry anything - my fav!! Pls send me the leftovers :) just kidding of course. Thanks for sharing, Elizabeth!! xo

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  3. You are killing me! I LOVE cherry pie especially cold the next day:) My oatmeal does not seem so enticing now!

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  4. Fabulous pics and pie, Elizabeth. Cheers from Carole's Chatter

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  5. This looks amazing, Elizabeth!! Wish I wasn't dieting! xoxo

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  6. Do you bake this in a 9 x 13 pan? The pieces look square, but it's not stated in the directions what size pan to use...... Looks yummy....so does the apple slab pie.

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  7. This looks yummy! I would also like to know what size cookie sheet to use and if the crust is flat all around or pressed up the edges of the pan. Thanks!

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