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Raspberry-Rhubarb Slab Pie (24)

Source of Recipe

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Raspberry-Rhubarb Slab Pie (24)

Taste of Home April/May 2012
Reviews rated this recipe 4.5 of 5 stars.
Yield: 2 dozen.
Prep: 30 min. + chilling Bake: 45 min. + cooling

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Ingredients:
• 3-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chilled margarine or butter, cut into 1/2-inch pieces
• 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 1 hour or until easy to handle.

3. 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.

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 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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

1 piece equals 247 calories, 8 g fat (1.5 g saturated fat), 29 mg cholesterol, 111 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.