Happy Pi Day

Monday night, a coworker informed me yesterday was 'Pi' day, to honor the mathematical constant 3.14 which we all know and love from geometry classes. He didn't bother hiding the fact it was a thinly veiled request for Kathy to bake some empty calories (in a pie) and bring them into work. I couldn't refuse (besides, it was a shameless excuse to sweeten up the boys in the basement), so I dug up this recipe. I've made it and posted it before. It's well worth revisiting. Makes a LOT, so it's perfect for a large group.

Apricot Cherry Slab Pie

From 'Better Homes & Gardens', November 2002

3 1/4 C all purpose flour
1 tsp salt
1 C shortening
1 egg yolk
milk
1/2 C sugar
3 T corn starch
3 15 1/4 oz cans apricot halves, drained and cut into quarters
1 16 oz can pitted tart red cherries, drained

Vanilla glaze:

1 1/4 C sifted powdered sugar, 1/2 tsp vanilla and enough milk (5-6 T) to make drizzling consistency.

1. For pastry, in a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 3/4 C total liquid. Mix well. Stir egg yolk mixture into flour mixture. Mix well. Set aside 1/3 of the dough.

2. On a lightly floured surface, roll remaining 2/3 dough into an 18X12 inch rectangle. To transfer pastry, carefully roll around rolling pin. Unroll into a 15X10X1 baking pan (pastry will hang over edges of pan). Preheat oven to 375 F.

3. In a large bowl, combine sugar and corn starch. Stir in apricots and cherries. Spoon into prepared crust.

4. Roll remaining dough into a 16X11 inch rectangle and place over fruit. Bring bottom pastry up over top pastry. Seal edges with tines of a fork. Prick top pastry all over with the tines of a fork.

5. Bake about 40 minutes or until golden brown. Cool in pan on wire rack. Serve warm or cool. Drizzle with vanilla glaze. Cut into 2X3 inch bars. Makes 25 bars.

(230 calories in each bar)

Notes: This recipe barely makes enough pastry dough, so be careful and roll thin. Also I couldn't resist adding dried cherries and apricots to the fruit filling.