Apricot-Cherry Slab Pie


 This recipe serves


  • 3¼ cups Flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 tsp salt Salt, table
  • 1 cup shortening Shortening, household, lard and vegetable oil
  • 1 large egg yolk Egg, yolk, raw, fresh
  • milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • ½ cup sugar Sugars, granulated
  • 3 tbsp cornstarch Cornstarch
  • 3 15oz cans apricot halves, drained and cit into quarters
  • 1 16oz can pitted tart red cherries, drained
  • Vanilla Glaze
  • 1¼ cups sifted powdered sugar Sugars, powdered
  • ½ tsp vanilla Vanilla extract
  • milk, 5-6 teaspoons Milk, reduced fat, fluid, 2% milkfat, with added vitamin A


Step 1

FOR PASTRY: In a large mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolks in a glass measuring cup. Add enough milk to egg yolk to make ¾ cup total liquid, mix well. Stir egg yolk mixture into flour mixture; mix well. Set aside one third of dough On a lightly floured surface, roll remaining two thirds of dough into an 18X12 inch rectangle. To transfer pastry, carefully wrap it around the rolling pin, unroll into 15x10x1 inch baking pan ( pastry will hang over edges of pan) Preheat oven to 375F. In a large bowl, combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust. Roll the remaining dough into a 16x11 inch rectangle; Place over fruit. Bring bottom pastry up over the top pastry. Seal edges with fork tines. Prick top pastry over entire surface with tines of fork. Bake about 40 minutes or until golden brown. Cool in a pan on a wire rack. Serve warm or cool. Drizzle with Vanilla Glaze. Cut into 2x3 inch bars. FOR GLAZE: mix ingredients to make a drizzling consistency.


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