Cranberry Cherry Slab Pie

• Vegetarian
• Gluten free

• Produce

  • 6 cups Cherries, frozen tart
  • 10 oz Cranberries, frozen
  • 1 Half of a lemon, juice of

• Baking & Spices

  • 1/3 cup Corn starch
  • 1 1/2 cups Sugar
  • 1 Turbinado sugar

• Dairy

  • 3 tbsp Butter
  • 3 tbsp Heavy cream

Found on garnishwithlemon.com

Ingredients

• 6 cups frozen tart cherries, thanwed and drained
• 10 ounces frozen cranberries, thawed and drained
• 1/3 cup corn starch
• 1 1/2 cups sugar
• Juice of half of a lemon
• 3 tablespoons butter, cubed
• 3 tablespoons heavy cream
• Turbinado sugar
• 3 recipes pie crust or 3 refrigerated pie crusts.

Directions

• Roll two pie crusts into a 17 x 12 rectangle and place in a 15 x 10 jelly roll pan. Fit crusts into corners but do not trim edges yet. Chill for 30 minutes.
• Preheat oven to 350.
• Place the cherries and cranberries in a large bowl and add the sugar, cornstarch and mix until combined. Add the lemon juice and stir. Pour cranberry/cherry mixture into the prepared pie crust and dot with butter.
• Roll remaining crust into a rectangle and place on top of filling. Fold edges of crust together and flute all the way around the pan. Brush the top of the crust with the heavy cream and sprinkle with turbinado sugar. Cut several 1/2 inch slits in the pie so filling does not burst out.
• Bake for 40 minutes or until golden brown. Cool completely and serve.