Description
A large batch cherry slab pie with almond glaze, perfect for feeding a crowd during summer gatherings.
Ingredients
Scale
- 6 double crust pie pastries
- 12 cups fresh cherries, pitted
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 tbsp almond extract
- 1 tbsp lemon juice
- 2 tbsp butter
- 1/3 cup milk
- 1/2 cup sugar topping
- 1 1/2 cups powdered sugar
- 1 tsp almond extract
- 2 tbsp cream
Instructions
- Preheat oven and grease pan
- Roll out crust and place in pan
- Mix cherries with sugar, flour, almond extract, and lemon juice
- Spread filling and dot with butter
- Add lattice crust and seal edges
- Brush with milk and sprinkle sugar
- Bake at 400F for 10 minutes then 350F for 90 minutes
- Cool completely and drizzle glaze
Notes
- Do not let filling sit too long before baking
- Cool completely before slicing
- Use fresh cherries for best flavor
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 179
- Sugar: 17
- Sodium: 89
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 2
- Cholesterol: 2