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
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I would like to try this but with different fruit...any suggestions?
Followed recipe as written and it turned out great!
This was delicious. I only had about 3 cups of raspberries, so I did 5 cups of rhubarb and the combination was perfect. The icing on top was a really nice touch.
I really liked this after it had been refrigerated. My husband was impressed. The downside for me was handling the dough. I actually had to put it in the freezer then I could get it to roll better. Probably will make again.
I didn't have raspberries so substituted thawed frozen strawberries, big mistake. They were too juicy for this recipe and the crust stayed soggy. But the flavor was outstanding! Next time I'll follow the recipe using raspberries.
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