I love to make desserts with fruit all summer, and this cherry slab pie is wonderful because you can quickly make it for a crowd. The crumbly, nutty streusel is perfect with fruit. You can make your own pastry or use store-bought pie crust. —Elisabeth Larsen, Pleasant Grove, Utah
Total Time
Prep: 25 min. Bake: 50 min. + cooling
Makes
20servings
Ingredients
1 pound fresh sweet cherries, pitted
4 medium red plums, thinly sliced
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
Dough for double-crust pie
1/2 cup old-fashioned oats
1/2 cup chopped walnuts
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter
Directions
Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat.
On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling.
Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
Dough for double-crust pie: Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
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