Name: Cherry-Almond Slab Pie with Marzipan Crumble
Yield: Serves 16
Cuisine: American
Ingredients: 10 cups [1.3 kg] pitted cherries, fresh or frozen (do not thaw if frozen); ¾ tsp table salt; ⅓ cup [65 g] granulated sugar; Vanilla ice cream for serving; ⅛ tsp almond extract; ¼ cup [60 ml] heavy cream; 1 cup [120 g] confectioners’ sugar; ¾ cup [105 g] cornstarch; ¾ cup [165 g] unsalted butter, chilled; ⅔ cup [130 g] granulated sugar; 2 Tbsp freshly squeezed lemon juice; 2 cups [400 g] granulated sugar; 7 oz [200 g] almond paste; ½ tsp almond extract; Sliced almonds for sprinkling; 1 tsp almond extract; ½ cup [110 g] unsalted butter, chilled; 1 egg yolk; 2 cups [280 g] all-purpose flour; ¾ cup [90 g] almond flour; 1 cup [140 g] all-purpose flour; ¼ tsp table salt

Preparation info

Serves
16

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

I have a special place in my heart for slab pie, which is traditionally baked in a rimmed baking sheet. It is for crust-lovers and those fond of Pop-Tarts. The recipe for Company Cherry Pie in McCall’s Book of Cakes and Pies (1974) caught my eye and I modified the recipe, substituting a cherry filling from scratch for the canned cherries and red food coloring. I also added crumbles of almond paste and almond flour, as there is no more harmonious flavo

Ingredients

Americas
United States
Brooklyn
Pie
Vegetarian

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of