Truth’s out. I’m Team Cake, not Team Pie. I’d always disappoint my grandmother at holidays by passing up her homemade apple pies. I wanted to like them, but I couldn’t get past the overwhelming amount of fruit filling. Then I was introduced to slab pie. Raspberry Rhubarb Slab Pie, that is. Suddenly my loyalties started to shift.
Slab pie is baked in a jelly-roll pan instead of a traditional pie dish: a layer of crust, a layer of fruit, and a top crust. In addition to being super-sized, it’s also fairly flat. There’s a smaller ratio of fruit to pastry than a pie, though a larger amount than, say, a Pop Tart. For me, it’s the perfect ratio.
Slab pie is perfect for a potluck, since it’s so large. Slice it into squares as big or small as you like.
The recipe was shared with us by home cook Jeanne Ambrose, who drew inspiration from the slab pies her grandfather sold at his bakery. She made it her own by incorporating a sweet-tart combination of rhubarb and raspberry. You can certainly customize the filling with your own favorite fruits.
For even more delicious ways to love pie, check out our compilation of the best pie recipes. You’ll find popular classics alongside some new favorites, too.