Raspberry-Rhubarb Slab Pie Recipe
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup plus 1 to 2 tablespoons 2% milk
- 1 egg yolk
- 2 cups sugar
- 1/3 cup cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed and drained
- 3 cups sliced fresh or frozen rhubarb, thawed and drained
- VANILLA ICING:
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 5 to 6 teaspoons 2% milk
- In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
- Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
- Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.
- In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
- Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
- Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
- For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry-Rhubarb Slab Pie
Sort By :
"This is very simpler to the one that I use at Christmas. I use mincemeat and never ever come home with any left after a potluck!"
"I've made this several times subbing strawberries for raspberries and every time it's been a huge hit!"
"I'd never made a slab pie before and this one turned out great. The combination of raspberries and rhubarb was delicious, and baking it in a jelly roll pan made slicing and serving simple. I am going to bake my next apple pie in this manner! Great dessert! Thank you, Jeanne Ambrose, for sharing your grandfather's tasty recipe!"
"I would like to try this but with different fruit...any suggestions?"