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1
Preheat the oven to 375F.
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2
On a lightly floured surface, roll out the larger piece of dough to an 18-by-13-inch rectangle.
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3
Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides).
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4
Chill while assembling the filling.
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5
In a large bowl, combine the fruit, granulated sugar, cornstarch, lemon juice, and salt.
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6
Stir to combine.
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7
Spread mixture over the chilled pie shell.
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8
On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling.
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9
Fold edge of bottom dough over top dough.
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10
Pinch edges to seal.
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11
Prick the top dough all over with a fork.
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12
Brush the entire surface of the pie with the cream, and sprinkle with the sanding sugar.
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13
Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
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14
Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
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15
Serve warm or at room temperature, cut into 12 pieces.
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16
Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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17
The rolled-out pie dough is draped over a rimmed baking sheet.
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18
Fruit filling (sour cherries are pictured) is poured into the pan.
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19
The top and bottom crusts are joined together and crimped before baking.
