Here’s a way to make the equivalent of about three pies—in a convenient one-pan format! The tangy fruit filling and glaze make this a hit at potlucks, too.
3 cups flour
1 T. sugar
2 tsp. salt
1 1/4 cups shortening (such as Crisco)
1/2 cup water
1 T. white vinegar
1/2 cup sugar
3 T. cornstarch
1 14.5-oz. can pitted tart pie cherries, drained
2 15-oz. cans apricot halves, drained and quartered
1 1/4 cup powdered sugar
1 tsp. vanilla
5 tsp. milk (or enough to make drizzling consistency)
To make the crust, combine flour, sugar, and salt in a large bowl. Cut in the shortening with a pastry blender. Beat the egg and mix the vinegar into it, then sprinkle small amounts of the egg mixture over the flour mixture, tossing lightly until all the particles are moistened. Form into a ball, wrap in plastic wrap, and chill. Return to room temperature. Roll slightly more than half the dough on a floured surface and fit it into a 10.5” x 15.5 jelly roll pan/cookie sheet (with sides) so the pastry hangs over all the edges.
To make the filling, combine the filling ingredients in a medium bowl. Spoon this fruit mixture over the prepared crust. Roll out the remaining pastry and place it over the filling, then fold the bottom pastry up and over the top crust. Seal edges. Prick the top crust with a fork. Bake at 400º for about 20 minutes, until golden. Remove from oven. Stir the glaze ingredients together and drizzle over the top.
Kitchen Hint: To make apple slab pie, use 8 cups of peeled, sliced apples, ½ cup flour, 2/3 cup sugar, and 1 T. cinnamon for the filling instead of the canned fruit.