Cherry Vanilla Slab Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 3 cups all-purpose flour (750 ml)
• 1/2 cup cold cubed butter (125 ml)
• 1/2 lard (125 ml) or 1/2 shortening (125 ml)
• 1/2 teaspoon salt (2 ml)
• 2 eggs, divided
• 1 lemon, zested and juiced
• 3/4 cup granulated sugar (175 ml)
• 1/4 cup cornstarch (50 ml)
• 1 tablespoon vanilla extract (15 ml)
• 2 lbs sweet cherries, pitted and halved (about 6 cups)
• 2/3 cup icing sugar (150 ml)
• 1 tablespoon milk (15 ml)

Recipe

• 1 pulse flour, butter, lard and salt in a food processor until crumbly. whisk 1 egg with 2 tsp (10 ml) lemon juice; add enough ice water to make 2/3 cup (150 ml). add to the flour mixture and pulse until the dough comes together. form into an oblong disk; chill for at least 30 minutes.
• 2 preheat oven to 375°f (190°c). on a well–floured surface, roll dough into a large rectangle, about 1/8–inch (3 mm) thick. trim dough into a 13 x 18–inch (32.5 cm x 45 cm) rectangle. carefully transfer dough to a parchment–lined baking sheet.
• 3 stir sugar with cornstarch and lemon zest until combined. sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1–inch (2.5 cm) border. arrange cherries evenly over sugar mixture. whisk 1 tbsp (15 ml) lemon juice with vanilla; drizzle evenly over the cherries. sprinkle remaining sugar mixture evenly over top.
• 4 fold dough over to cover the filling. fold an additional 1/2–inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. whisk remaining egg with a little water; brush all over pastry. slash 4 vent holes in top. bake for 50 to 55 minutes or until golden. cool completely on baking sheet.
• 5 optional glaze: blend icing sugar with milk until smooth. drizzle evenly over the cooled pie. makes 12 servings.
• 6 tip: fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.