This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.

　　

Ingredients

makes one 15-by-10-inch pie

　　All-purpose flour, for dusting

　　Slab Pie Pâte Brisée (page 394)

　　2 1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2 1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2 3/4 pounds), cut into 1/2-inch pieces (about 8 cups)

　　1 1/4 cups granulated sugar

　　1/4 cup cornstarch

　　Juice of 1/2 lemon (about 1 tablespoon)

　　1/4 teaspoon salt

　　2 tablespoons heavy cream

　　1/4 cup sanding sugar (or granulated sugar)

　　

Step 1

Preheat the oven to 375°F. On a lightly floured surface, roll out the larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling.

　　

Step 2

In a large bowl, combine the fruit, granulated sugar, cornstarch, lemon juice, and salt. Stir to combine. Spread mixture over the chilled pie shell.

　　

Step 3

On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick the top dough all over with a fork. Brush the entire surface of the pie with the cream, and sprinkle with the sanding sugar.

　　

Step 4

Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

　　

Slab Pie how-to

Step 5

The rolled-out pie dough is draped over a rimmed baking sheet.

　　

Step 6

Fruit filling (sour cherries are pictured) is poured into the pan.

　　

Step 7

The top and bottom crusts are joined together and crimped before baking.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter