why make this recipe
Raspberry Rhubarb Slab Pie is a delightful dessert that combines the sweet and tart flavors of fresh raspberries and rhubarb in a generous and easy-to-share format. Perfect for parties, potlucks, or family gatherings, this pie serves many and delivers a delicious burst of summer in every bite. Making a slab pie is simpler than traditional pies and offers a beautiful presentation that will impress your guests.
how to make Raspberry Rhubarb Slab Pie
Ingredients:
- 2 cups all purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup ice water
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped
- 1 cup granulated sugar for filling
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 egg, beaten for egg wash
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, and salt for the crust.
- Add the chilled cubed butter to the dry ingredients and mix until it resembles coarse crumbs.
- Gradually add the ice water one tablespoon at a time, mixing until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In another bowl, combine the raspberries, rhubarb, sugar, cornstarch, vanilla extract, and cinnamon for the filling.
- Roll out one disc of dough on a lightly floured surface to fit a baking sheet about 13×18 inches.
- Transfer the rolled out dough to the baking sheet and press it in gently.
- Pour the fruit filling evenly over the crust.
- Roll out the second disc of dough and place it over the filling. Trim the excess dough and create slits for steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool completely before slicing.
how to serve Raspberry Rhubarb Slab Pie
Serve Raspberry Rhubarb Slab Pie warm or at room temperature. It is wonderful on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
how to store Raspberry Rhubarb Slab Pie
To store Raspberry Rhubarb Slab Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you need to keep it longer, consider freezing it. Wrap the pie tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
tips to make Raspberry Rhubarb Slab Pie
- Make sure your butter is very cold. This helps create a flaky crust.
- Be careful not to overmix the dough; mix just until it comes together.
- Feel free to adjust the sugar in the filling depending on your taste and the tartness of the rhubarb.
- If fresh rhubarb is out of season, you can use frozen rhubarb; just make sure to thaw and drain excess moisture.
variation
For a different twist, try adding strawberries or blueberries to the filling along with the raspberries and rhubarb. You can also experiment with different spices, like nutmeg or ginger, to enhance the flavor.
FAQs
Can I use frozen raspberries and rhubarb?
Yes, you can use frozen fruit in this recipe. Just make sure to thaw and drain any excess moisture before mixing it into the filling.
How do I know when the pie is done baking?
The pie is ready when the crust is golden brown, and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with foil.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the crust a day or two in advance. Just wrap the dough discs tightly and store them in the refrigerator until you’re ready to use them.
Raspberry Rhubarb Slab Pie
Equipment
- Baking Sheet (13×18 inches)
- Mixing bowl
- Rolling Pin
Ingredients
Pie Crust
- 2 cups all purpose flour
- 1 cup unsalted butter chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup ice water
Filling
- 2 cups fresh raspberries
- 2 cups rhubarb chopped
- 1 cup granulated sugar for filling
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 egg beaten, for egg wash
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add ice water gradually until dough comes together. Divide, shape into discs, wrap, and chill for at least 1 hour.
- In another bowl, mix raspberries, rhubarb, sugar, cornstarch, vanilla, and cinnamon.
- Roll out one dough disc to fit a 13×18 inch baking sheet. Place it in and spread the filling evenly.
- Roll out the second disc, cover the pie, trim, and slit top. Brush with beaten egg.
- Bake for 45-50 minutes until crust is golden and filling is bubbly. Cool before slicing.