sour cherry slab pie

INGREDIENTS

• 1 1/2
• , divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
• 6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
• 3/4 to 1 1/4 cups of sugar*
• 1/4 cup cornstarch
• Juice of half a lemon
• Pinch or two of salt
• 2 tablespoons heavy cream or one egg, beaten with a tablespoon of water
• 1 cup confectioners’ sugar
• 1 to 2 tablespoons milk or water
• 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)