Cherry berry slab pie
I love a good slab pie because it's made for crust lovers. I feel like the crust to filling ratio is 100% perfect and it's oddly satisfying making a rectangular shaped pie instead of the usual roundy... and since Oregon cherries are in full swing right now and California's berry season is booming, now might be a good time to make a version for yourself!
- 5 c. all-purpose flour
- 1/2 c. finely ground almond flour
- 1/4 c. granulated sugar
- 1 1/4 tsp. table salt
- 32 Tbsp. cold unsalted butter, cut into 1/2-inch cubes
- 10 Tbsp. ice water
- 2 Tbsp. apple cider vinegar
- 4 c. pitted fresh or thawed frozen cherries
- 4 c. fresh or thawed frozen mixed berries
- 3/4 to 1 c. granulated sugar
- 5 Tbsp. tapioca starch
- 2 tsp. grated lemon zest
- 1 tsp. almond extract
- 1 tsp. vanilla bean paste
- Pinch of salt
- 1 large egg lightly beaten with 1 tsp. water
- 1 Tbsp. turbinado sugar (optional)
- In a food processor, fitted with the multi-purpose blade (the standard metal cutting one), combine the flours, sugar, and salt by pulsing about 5 times. Next, add the cubed butter and pull about 10 times or until the mixture resembles coarse meal. In a small bowl, combine the ice water and apple cider vinegar then add 9 tablespoons of the mixture to your dough and pulse 2 to 3 times to combine. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time, pulsing twice after each addition. Turn the dough out onto a clean work surface and divide in half before shaping each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours.
- Position a rack in the lower third of an oven and preheat to 400°F.
- On a lightly floured work surface, roll out 1 of the dough disks into a 20-by-15-inch rectangle about 1/8 inch thick. Roll the dough around a rolling pin and unroll it on top of a baking sheet. Gently press the dough into the bottom and sides of the pan. Trim the edges, leaving about 1/2-inch overhang.
- Note: Dough can be prepared ahead. Refrigerate 1 week or freeze 1 month.
- In a large bowl, combine cherries, berries, 3/4 cup of granulated sugar, tapioca starch, lemon juice and zest, almond extract, vanilla bean paste, and salt and gently toss together. Taste and add up to 1/4 cup more sugar if desired. Transfer to the dough-lined pan.
- Roll out the remaining dough disk into another 20-by-15-inch rectangle. Cut into 1/4 inch (or desired width) strips diagonally and start to weave into lattice over the filling (see this recipe for some visual cues). Trim strips to fit the pan and roll bottom crust over, pressing and crimping to form a seal. Flute or decorate the edge of the crust as desired. Brush the crust with beaten egg mixture and sprinkle with turbinado sugar.
- Bake until the crust is golden and the filling is bubbling, 40 to 55 minutes. Tent with aluminum foil if needed to prevent the top from browning too quickly. Transfer the pan to a wire rack and let the pie cool for at least 1 hour before slicing and serving.
- Serve warm or at room temperature with a dollop of whipped cream or crème fraiche or a scoop of ice cream, and enjoy!
- Note: Pie will keep refrigerated for 3 days or at room temperature for 2 days.