Sour Cherry Slab Pie Bars

Steps 8

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1. 1

   Whisk flour, 1/4 cup of the granulated sugar, and salt together in a wide bowl, then work in the chilled butter with your fingertips or a pastry cutter until flat, nickel-sized flakes remain.

2. 2

   Drizzle in the ice water two tablespoons at a time, tossing gently with a fork until the shaggy dough holds together when pressed; divide into two portions, roughly two-thirds for the bottom and one-third for the lattice, press each into a flat rectangle, wrap, and chill for at least 45 minutes.

3. 3

   Whisk the remaining 1 cup sugar and the cornstarch in a saucepan off heat to break up clumps before pouring in the reserved 1 cup cherry juice, then stir over medium heat until bubbly and visibly translucent.

4. 4

   Fold the drained cherries and almond extract into the thickened base, then take the pan off the heat and let it cool to room temperature; if you dump hot fruit directly onto raw dough, the butter melts instantly and ruins your crust lamination.

5. 5

   Heat the oven to 375°F with a rack in the lower third. Roll the larger dough slab on a floured counter into an 11x15-inch rectangle, ease it into a standard 9x13-inch rimmed metal quarter-sheet pan, and press it snugly into the corners with a half-inch lip up the sides.

6. 6

   Spread the cooled cherry filling evenly across the bottom crust.

7. 7

   Roll the remaining chilled dough into a 10x13-inch rectangle and slice it into ten 1-inch strips; lay five lengthwise over the cherries and weave the other five crosswise, trimming them to fit, brush the dough lightly with the beaten egg wash, and scatter the coarse sanding sugar across the top.

8. 8

   Bake until the pastry is deeply golden-brown and the cherry syrup bubbles thick through the lattice, about 42 to 45 minutes; if the edges brown too fast, tent them with foil. Let cool completely, about two hours, so the filling sets before slicing.