Cherry & White Balsamic Slab Pie
2 ½ c. white whole wheat flour
3 Tbsp. fine cane sugar
¼ tsp. sea salt
¼ c. shortening
27 tsp. (just over ½ cup) Butter Extra Virgin Olive Oil
¼ c. or more ice water
Preheat the oven to 375° F. Lightly grease a 9" by 13" baking sheet. Place the flour, sugar, and salt in the bowl of a food processor and pulse the mixture a few times until it is blended together. Add the shortening to the food processor and pulse the mixture once. Add one teaspoon at a time of olive oil, pulsing a few times after each addition. With the processor running, drizzle in ice water until large clumps start to form. Do not add too much water -- dough should not be sticky or wet, but should combine nicely. Roll out and use dough to line baking sheet, reserving some for lattice.
4 c. sweet cherries, washed and pitted
1 ½ Tbsp. Teaoli White Balsamic Vinegar
(Use any flavor you prefer -- we especially love Cara Cara Orange Vanilla and Sicilian Lemon. You can also use the dark balsamic vinegar of your choosing!)
1 tsp. vanilla paste or extract
1 c. turbinado or demerara sugar
5 Tbsp. tapioca starch
1 egg, beaten
Place all ingredients except the egg in a large bowl. Toss to coat -- tapioca starch should dissolve. Spoon the mixture evenly into the dough-lined baking sheet. Use the remaining pie dough to cover the pie in a lattice or other decoration of your choosing. Brush the top of the pie crust with beaten egg wash. Cover the top of the baking dish with tin foil and bake in the preheated oven for 30 minutes on the bottom rack. Remove the foil and finish baking on the top rack of the oven for another 10-15 minutes or until juices bubble in the center. Remove the pie from the oven and let it cool for 15-20 minutes before serving with ice cream!
Recipe adapted from The Kitchen McCabe.
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