This is slab pie, meant to feed a crowd and usually a rustic affair, is beautiful inside and out. And the beautiful lattice on top of the pie is a showstopper.
Technique tip: Build the lattice on a lightly flour-dusted piece of parchment to keep it perfect! And my magic trick for transferring the lattice will make anyone who sees it applaud!
Swap option: Use your favorite pie filling. Just make sure to triple the recipe.
- 6 cups all-purpose flour, cold
- 3 teaspoons salt
- 3 tablespoons sugar
- 3 cups unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 1½ cups ice water
- 3 teaspoons lemon juice
- Nonstick cooking spray
- 1/2 cup sugar
- 1/2 cup Instant ClearJel
- 2 lemons, zested
- 1 pinch salt
- Two 48-ounce bags (about 8-9 cups) frozen pitted cherries
For the pie dough:
1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
2. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
3. Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes.
4. Spray a half sheet pan with nonstick cooking spray.
5. Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Wrap the dough loosely around the rolling pin and transfer it to the prepared half-sheet pan, gently pressing it into the edges and corners of the pan. Prick the bottom of the dough all over with a fork, then refrigerate.
6. Roll the remaining two batches of dough into one large, roughly 1/4-inch thick rectangle. Slice into lattice strips (you can cut them all even thickness or alternate between thick and thin strips). Gather any dough scraps, wrap them in plastic wrap and refrigerate.
7. Build the lattice on a sheet of parchment set on the bottom of a half-sheet pan sprinkled with flour. Start by lying strips crosswise about 1/2 inch apart. Gently fold every other strip halfway over. Place a strip lengthwise on the parchment and fold the shorter strips back over. Fold up the opposite strips you just used and place another strip lengthwise; fold the short strips back over. Repeat on both sides until you have a basket weave pattern. Roll out any remaining dough scraps and use cookie cutters to cut leaf or flower shapes. Place the lattice and sheet pan in the fridge for 10 minutes to cool.
For the filling:
In a small bowl, stir together the sugar, Instant ClearJel, zest and salt.
Place the frozen cherries in a large bowl and coat with the sugar mixture.
1. Preheat the oven to 350°F.
2. Spoon the filling onto the bottom crust in an even layer. Slide the chilled lattice top onto the bottom crust, using the parchment to help. With a sharp knife, cut the lattice flush with the edges of the pan. Use egg wash to adhere any cut-outs to the top of the pie. Brush egg wash over the crust and sprinkle with sanding sugar.
3. Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45-50 minutes.