Apple-Cherry Slab Pie
8 cups cooking apples, peeled, cored, and thinly sliced (about 2 2/3 pounds)
2/3 cup pitted tart cherries (could use fresh, thawed from frozen, or dried)
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1 17.3oz pkg frozen puff pastry (2 sheets), thawed
Milk, for brushing
Coarse sugar, for sprinkling
1 cup powdered sugar
1/2 tsp vanilla
4 to 5 tsp milk
Preheat oven to 375F. Lightly grease a 15x10 inch baking pan. For filling, in a bowl stir together apples, cherries, granulated sugar, flour, and cinnamon.
On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10 inch rectangle. Transfer to the prepared baking pan. Spread filing over pastry to within 1 inch of edges.
Unfold the remaining sheet of pastry; roll into a 16x11 inch rectangle. Place pastry on top of filling. Moisten edges of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush lightly with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If needed to prevent overbrowning, cover pan loosely with foil the last 10 to 15 minutes of baking.
For icing, stir together powdered sugar, vanilla, and salt. Stir in enough milk to reach drizzling consistency. Drizzle icing over warm pie. Cool on a wire rack.