Skeleton Slab Pie
"When the Demon Barber makes dessert, he does it with deadly flair."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
-
Filling
- 12 cups thawed frozen dark sweet cherries, and juice
- 1⁄4 teaspoon salt
- 1 cup sugar
- 2⁄3 cup cornstarch
- 1⁄4 cup lemon juice
-
Pie
- 2 (14 1/8 ounce) packages pie crusts
- flour, for surface
- 1 large egg, lightly beaten
directions
-
Filling:
- Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened.
-
Pie:
- Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble.
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RECIPE SUBMITTED BY
Food.com
United States
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