Cherry Slab Pie | Williams Sonoma

Name: Cherry Slab Pie | Williams Sonoma
Total time: 75 min
Ingredients: 5 cups (25 oz./780 g) all-purpose flour; 1/4 cup (2 oz./60 g) granulated sugar; 1 1/4 tsp. salt; 32 Tbs. (4 sticks) (1 lb./500 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice; 8 to 10 Tbs. (4 to 5 fl. oz./125 to 155 ml) ice water; 7 cups (2 3/4 lb./1.25 kg) pitted fresh or thawed frozen cherries; 3/4 to 1 cup (6 to 8 oz./180 to 250 g) granulated sugar; 3 Tbs. tapioca starch; 2 tsp. grated lemon zest; 1 tsp. almond extract; Pinch of salt; 1 egg lightly beaten with 1 tsp. water; 1 Tbs. coarse sugar (optional)

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Cherry Slab Pie If you prefer your pie with lots of filling and less crust, try making a slab pie, a showstopping dessert that’s perfect for serving large

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Ingredients

5 cups (25 oz./780 g) all-purpose flour
1/4 cup (2 oz./60 g) granulated sugar
1 1/4 tsp. salt
32 Tbs. (4 sticks) (1 lb./500 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice
8 to 10 Tbs. (4 to 5 fl. oz./125 to 155 ml) ice water
7 cups (2 3/4 lb./1.25 kg) pitted fresh or thawed frozen cherries
3/4 to 1 cup (6 to 8 oz./180 to 250 g) granulated sugar
3 Tbs. tapioca starch
2 tsp. grated lemon zest
1 tsp. almond extract
Pinch of salt
1 egg lightly beaten with 1 tsp. water
1 Tbs. coarse sugar (optional)