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<RecipeList>
<Recipe recipeId="1768" locale="en">
<RecipeHeader>
<RecipeTitle>Apricot-Cherry Slab Pie</RecipeTitle>
<Category>Holiday|Desserts</Category>
<NbPersons>24</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>BHG Christmas Baking 2008</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>This crowd-size pie is perfect any time of year.  In addition to seving it at holiday gatherings, set it out for a bowl-game dessert.</IngredientText>
<Ingredient id="810" quantity="3.25" unit="cup" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 1/4 c.</IngredientQuantity>
<IngredientItem>flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tsp.</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="823" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="204.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 c.</IngredientQuantity>
<IngredientItem>shortening</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2156" quantity="1.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>egg yolk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1750" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="0.5" unit="c." comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2</IngredientQuantity>
<IngredientItem>c. sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="803" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="8.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 Tb.</IngredientQuantity>
<IngredientItem>cornstarch</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="673" quantity="3.0" unit="(15 oz.) cans" comment="" defaultState="true" weightGram="420.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false">
<IngredientQuantity>3 (15 oz.) cans</IngredientQuantity>
<IngredientItem>apricot halves</IngredientItem>
<IngredientComment>drained and cut into quarters</IngredientComment>
</Ingredient>
<Ingredient id="669" quantity="1.0" unit="(14 1/2 oz.)" comment="" defaultState="true" weightGram="406.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false">
<IngredientQuantity>1 (14 1/2 oz.)</IngredientQuantity>
<IngredientItem>pitted tart red cherries</IngredientItem>
<IngredientComment>drained</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem></IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.0" unit="Vanilla Glaze:" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>Vanilla Glaze:</IngredientQuantity>
<IngredientItem></IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="824" quantity="0.6666666666666666" unit="cup" comment="" defaultState="true" weightGram="120.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2/3 c.</IngredientQuantity>
<IngredientItem>powdered sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="767" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 tsp.</IngredientQuantity>
<IngredientItem>vanilla</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1750" quantity="3.0" unit="tsp" comment="" defaultState="true" weightGram="5.083333" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2-3 tsp.</IngredientQuantity>
<IngredientItem>milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1.  Line a 15x10x1&quot; baking pan with 18&quot; wide foil up over the edges of the pan; set it aside.

2.  For dough:  In a large bowl, stir together flour and salt.  Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  In a glass measuring cup, beat egg yolk with a fork.  Add enough milk to the egg yolk 3/4 cup total liquid; mix well.  Stir egg yolk mixture into flour mixture; mix well.  Divide dough into 3 equal portions; combine two of the portions into one.

3.  On a lightly floured surface, roll the large dough portion into a 19x13&quot; rectangle.  Cut leaf shapes from dough trimmings; set aside.  Wrap dough rectangle around the rolling pin; unroll it onto prepared baking pan (pastry will extend over ends of pan).  Preheat oven to 375 degrees.

4. For fruit filling:  In a large bowl, combine sugar and cornstarch.  Stir in drained apricots and cherries.  Spoon onto dough rectangle in baking pan.  

5.  Roll the remaining dough portion into a 16x11&quot; rectangle.  Cut several small holes in center of dough rectangle; place dough rectangle over fruit filling.  Bring bottom dough rectangle up and over edges of top rectangle; fold edges in toward center of pan.  Seal edges with the tines of a fork.  Brush undersides of leaf shapes with water; arrange on top of dough as desired.

6.  Bake about 45 minutes or until top is golden.  Cool in pan on a wire rack at least 30 minutes.  Use foil to lift pie from pan.  Drizzle with Vanilla Glaze.  Serve warm or cool completely.  Cut into rectangles.


For Vanilla Glaze:  In a small bowl, stir together 2/3 c. powdered sugar, 1/4 tsp. vanilla, and enough milk (2-3 tsp.) so that glaze drips off a spoon.

To Bake Ahead:  Bake and cool as directed.  Cover and let stand at room temperature for up to 24 hours or chill for up to 3 days.  Return to room temperature to serve.</RecipeText>
</Recipe>
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