CHERRY SLAB PIE RECIPE RECIPES

Steps:

• 1. Preheat the oven to 400�F. Grease a 13-by-9-inch rimmed baking sheet. 2. Make the Dough: In the bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until it is the size of peas and the dough begins to look crumbly. 3. Add the water and pulse to combine. The dough should be a shaggy mass, not sticky or wet. If needed, add 1 tablespoon of water at a time until the mixture just comes together. 4. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes. 5. Make the Filling: In a medium bowl, whisk the sugar with the cornstarch to combine. Add the cherries and lemon juice; toss to combine. 6. Assemble the Pie: On a lightly floured surface, roll out one half of the dough to � inch thick. Rotate the dough in quarter turns as you work to create a rectangle slightly larger than the baking sheet. Transfer the dough to the pan. 7. Pour the filling over the dough and spread evenly to cover. Roll out the other half of the dough using the process described in step 6. Carefully transfer the dough and place it on top of the cherries. 8. Use your thumbs to press the edges of the bottom crust and top crust together, creating a seal. Fold the edges inward, then press the edges all around with the tines of a fork. Use a paring knife to cut 5 evenly spaced vents across the center of the pie. 9. In a small bowl, whisk the egg with the milk to combine. Brush the crust evenly with the egg wash, then sprinkle turbinado sugar on top. Bake until the crust is golden and the filling is bubbly, 35 to 45 minutes. Let cool 30 minutes before slicing and serving.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.