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.
- 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
- 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 16×12-in. rectangle; transfer to an ungreased 13×9-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.
1 piece: 279 calories, 16g fat (9g saturated fat), 36mg cholesterol, 155mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 3g protein.