STRAWBERRY-CHERRY SLAB PIE
While reading through piles of books on pies, one piece of advice I frequently came across was to never make a strawberry or sweet cherry pie, noting that it would turn out both too mushy and too sweet. In a fit of rebellion, I created this recipe, which combines both fruits and allows them a moment to shine. This is a pie for midsummer, in rectangle form. Its flaky outer crust and sweet, delicious filling make it a great choice to bring to picnics, BBQs, and the Fourth of July to feed a crowd. makes 10 to 12 servings
1 recipe All-Butter Pie Crust slab pie variation
5 cups (1½ pounds/680 g) pitted sweet cherries
4 cups (1 pound/600 g) hulled strawberries, quartered
1 cup (150 g) peeled and grated Gala apple, about 2 small apples
½ cup (99 g) sugar plus ¼ cup (50 g) plus 1 to 2 tablespoons for sprinkling
¼ teaspoon salt
2 tablespoons (29 g) unsalted butter
1 tablespoon kirsch (optional)
1 teaspoon pure vanilla extract
¼ cup (28 g) cornstarch
1 teaspoon lemon juice
⅛ teaspoon ground cinnamon
1 vanilla bean, seeds scraped (optional)
Combine the cherries, strawberries, apple, ½ cup sugar, and salt in a large bowl. Let sit 30 to 45 minutes at room temperature. While the fruit is macerating, take the All-Butter Pie Crust out of the refrigerator and let it come to room temperature. Strain the sugary juice into a medium saucepan (you should have ½ to ¾ cup of juice). Return the fruit to the large bowl.
Add the remaining ¼ cup sugar to the saucepan with the juice and bring to a boil over medium heat. Simmer until reduced to a scant ½ cup, 5 to 6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the kirsch (if using) and vanilla and whisk again. Set aside to cool slightly.
Sprinkle the cornstarch over the fruit and toss to coat. Add the lemon juice, cinnamon, and vanilla bean seeds (if using) and toss to combine. Pour the strawberry-cherry juice mixture over the fruit and stir gently.
TO ASSEMBLE AND BAKE: Lightly flour a large sheet of parchment paper, and roll one piece of dough into a 17 by 13-inch rectangle. Repeat with the second piece of dough. Using the parchment paper, transfer one rectangle to a 13 by 9-inch jelly roll pan or quarter sheet pan. Press the dough into the pan; discard the parchment. Pour the filling on top of the dough and spread into an even layer. Using the parchment paper, place the second rectangle of dough on top of the filling; discard the parchment. Trim the dough overhangs to 1 inch past the lip of the pan. Pinch the dough together and tuck it under itself. Crimp the edges and cut several X-shaped vents across the top of the dough. Place the pan in the freezer for about 20 minutes while the oven is preheating. You want the crust to be nice and firm before you bake it.
Adjust an oven rack to the lowest position. Preheat oven to 425°F. Place a baking sheet large enough to hold the jelly roll pan on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust and catches any leaks and drips).
When you are ready to bake, brush the top of the pie evenly with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Put the jelly roll pan on the preheated baking sheet and bake 25 minutes. Reduce the oven to 375°F and bake 40 to 50 minutes, until the crust is deep golden brown and the juices bubble.
Transfer the jelly roll pan to a wire rack and let cool at least 4 hours before serving.
VARIATION
cherry slab pie • Omit the strawberries and use 2½ pounds (1,135 g) pitted sweet cherries.
NOTE: Kirsch is a clear cherry brandy that is not sweet. It gives nice flavor to this pie, but can be omitted.