6 double crust plain pastry pie crust or homemade pie crust
12 cups fresh cherries pitted, halved and patted dry
1 1/2 cups granulated sugar
1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tbsp. almond extract
1 tbsp. lemon juice
2 to 3 tbsp. unsalted butter
1/3 cup half-and-half or milk
1/2 cup granulated sugar
1 1/2 cups powdered sugar
1 tsp. almond extract
2 tbsp. half-and-half or about 1 tbsp. water
Grease a large 13”x19” cookie sheet (with edges).
Roll out half of the pastry to a rectangle that will fit and overlap the cookie sheet.
Gently place pastry into greased cookie sheet.
Roll out remaining pastry and cut in ½” strips with a pastry wheel.
Stir cherries with 1 ½ cups granulated sugar, flour, almond extract and lemon juice in a mixing bowl.
Spread onto crust.
Dot with the butter.
Arrange long strips of lattice crust across the top of the cherries horizontally and vertically.
Roll edges inward and then flute.
Brush top crust with half-and-half or milk. (1/3 cup or so).
Then sprinkle with sugar (about ½ cup until well covered).
Bake at 400° for 10 minutes.
Reduce heat to 350° and bake for about 1 ½ hours to 1 hour and 50 minutes, or until cherries are fully cooked.
Syrup will thicken and bubble up thickly through the openings in the top crust.
Cool completely before adding glaze.
Combine ingredients to make a thick icing.
Drizzle over top of cooled Cherry Slab Pie.
Allow icing to set and harden about 15 minutes before cutting into pieces.