Not all pies have to be round. This sheet pan built pie is perfect for serving a crowd, it's portable and can be cut into large or small squares. Both tart and sweet this cherry pie is perfectly balanced and easy as pie!
For the Crust:
2 recipes Cream Cheese Pie Crust
For the Filling:
7 1/2 cups unsweetened pitted cherries (frozen, fresh or jarred) room temperature and drained
1 1/4 cups sugar
1/4 cup cornstarch
juice of 1/2 lemon
1/2 teaspoon salt
egg for egg wash on crust
Technique:
Preheat oven to 375 degrees.
On a floured surface roll out one crust into a 18 x 12 inch rectangle. Move dough into an ungreased or lined 15 x 10 rimmed sheet pan. Cover dough completely along bottom and sides of pan and let sides overhang for now. If dough is not completely to size, cut and patch to fit (You will not be able to tell once pie is baked that dough was edited).
In a large bowl combine all pie filling ingredients until incorporated. Pour into dough lined baking sheet.
Roll out second pie crust into an 18 x 12 inch rectangle and cover pie filling.
Trim edges, fold excess dough under bottom dough rim. Brush with egg wash.
Cut slits in top crust for venting and bake for 45 minutes.
Enjoy with ice cream, whipped topping, or powdered sugar.
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