Apricot-Cherry Slab Pie With Jennifer Beckstrand

Make Pie Crust For 3 Pies.

This Is My Favorite Pie Crust Recipe:

3 c. sifted flour

1 T. sugar

2 t. salt

1 ¼ c. vegetable shortening

1 egg

½ c. water

1 T. vinegar

Combine flour, sugar and salt in bowl. Cut in the shortening with a pastry blender. Beat the egg and mix the water and vinegar with the egg. Sprinkle small amounts at a time over the flour mixture, tossing lightly until all the particles are moistened. Mold into a ball and chill. Return to room temperature before rolling out.

Roll a little more than half of the dough on a lightly floured pastry board. Fit into a 10 ½ x 15 ½ jelly roll pan or cookie sheet (with sides) with the pastry hanging over the edges of the pan.


½ c. sugar

3 T. cornstarch


14.5 oz. can of pitted tart red pie cherries, drained

1 quart or two 15 oz. cans apricot halves, drained and quartered

Spoon fruit mixture into the prepared crust. Roll out the remaining dough and place over the fruit. Bring bottom pastry up and over the top pastry. Seal edges. Prick the top of the pastry. Bake at 400 degrees for 20 minutes or until golden brown. Remove from oven and drizzle with Vanilla Glaze.


Combine 1 ¼ c. powdered sugar, ½ t. vanilla, and enough milk (5-6 teaspoons) to make drizzling consistency.