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Cherry Slab Pie

May 15, 2014 By Elizabeth@ Pine Cones and Acorns 8 Comments

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

White Ruffle Cake Plate

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!

White Ruffle Cake Plate

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.

White Ruffle Cake Plate

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.

White Ruffle Cake Plate

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!

White Ruffle Cake Plate

Enjoy your week!



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Filed Under: Uncategorized Tagged With: Cherry Slab Pie, fruit, Pie, recipes, Slab Apple Pie

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Reader Interactions

Comments

  1. Castles Crowns and Cottages says

    May 13, 2014 at 11:56 am

    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

    Reply
  2. Woodside Park says

    May 13, 2014 at 12:45 pm

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

    Reply
  3. The enchanted home says

    May 13, 2014 at 1:02 pm

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

    Reply
  4. William Kendall says

    May 13, 2014 at 4:34 pm

    It looks utterly delicious!

    Reply
  5. Carole says

    May 14, 2014 at 5:05 am

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

    Reply
  6. Sandy at You May Be Wandering says

    May 15, 2014 at 4:16 am

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

    Reply
  7. Marilyn818 says

    May 15, 2014 at 7:06 pm

    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.

    Reply
  8. AnnieDrews says

    May 22, 2014 at 4:20 am

    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!

    Reply

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Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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