Raspberry-Rhubarb Slab Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Slab pie is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie Ingredients:
3-1/4 cups king arthur unbleached 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 |
Directions:
1. 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.
2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
3. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan.
4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
6. Bake at 375° for 45-55 minutes or until golden brown. Cool completely on a wire rack.
7. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.
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