DOU­BLE CHERRY SLAB PIE

Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 30 min­utes bake 45 min­utes at 350°F

33/4 cups all- pur­pose flour

2 Tbsp. sugar

11/2 tsp. salt

3/4 cup short­en­ing

1/3 cup but­ter, cut up

2/3 to 1 cup cold water

2 12- oz. pkg. (5 cups) frozen

unsweet­ened pit­ted tart

red cher­ries

1 cup sugar

1 cup corn­flakes

3/4 cup dried tart cher­ries

1 tsp. lemon zest

1 egg white

1 Tbsp. water

1. In a large bowl stir to­gether flour, sugar, and salt. Us­ing a pas­try blender, cut in short­en­ing and but­ter un­til pea size.

2. Sprin­kle 1 Tbsp. of the water over part of the flour mix­ture; toss with a fork. Push moist­ened pas­try to side of bowl. Re­peat moist­en­ing flour mix­ture, grad­u­ally adding water un­til mix­ture be­gins to come to­gether. Gather pas­try into a ball, knead­ing gen­tly just un­til it holds to­gether. Di­vide pas­try into two un­even por­tions (one por­tion should con­tain two-thirds of the pas­try); form into balls. Cover with plas­tic wrap.

3. For fill­ing, in a bowl com­bine next five in­gre­di­ents (through lemon zest).

4. Pre­heat oven to 350° F. Roll larger pas­try ball be­tween two pieces of lightly floured waxed pa­per into a 17×12- inch rec­tan­gle. Care­fully in­vert pas­try into a 15×10- inch bak­ing pan. Press pas­try up sides of pan.

5. Trans­fer fill­ing to pas­try- lined bak­ing pan. Roll re­main­ing pas­try ball be­tween floured waxed pa­per into a 16×11- inch rec­tan­gle. Cut slits or de­sired shapes in pas­try. In­vert pas­try rec­tan­gle onto fill­ing and seal.

6. In a small bowl com­bine egg white and 1 Tbsp. water; brush over top pas­try. Bake 45 min­utes or un­til golden brown. Cool on a wire rack. Cut into bars. Makes 16 bars.

each bar 354 cal, 14 g fat (4 g sat. fat), 10 mg chol, 276 mg sodium, 54 g carb, 2 g fiber, 28 g sug­ars, 4 g pro.

It’s potluck time! Take the edge off the trans­porta­tion trep­i­da­tion: Each of these self-con­tained sweets can sail safely to the potluck in its own pan.

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