So, I'm not really a pie fanatic. Well no, make that, I wasn't really a pie fanatic. I have seen the light. Hallelujah! This sour cherry slab pie is, well, it's incredible. I would make this pie once a week, but these gorgeous cherries are only available for two extremely narrow weeks per year. They are sour cherries, grown locally and once they're gone, they're gone until next June.
A slab pie? Yeah, it's a big ol' slab of pie. That's a 10"x15" baking pan, not a 9" pie plate. Besides the incredible taste and tender crust, the best thing about this pie is that you can slice it into squares, pick it up and eat it just like that, from your hand. No fork, no spoon, unless of course you're like, "Hey, I know! Ice cream!"
The recipe calls for a glaze on top, just a plain confectioner's sugar glaze, but I decided to forego it and let the tartness of the cherries pop, unadulterated by any more sugar than what's baked inside. Admittedly though, it does look a little prettier with a glaze. Pretty is overrated.