Rasp­berry-Rhubarb Slab Pie

Country Woman - - LET’S EAT - —JEANNE AM­BROSE MIL­WAU­KEE, WI

Slab pie is a pas­try baked in a jelly-roll pan and cut in slabs like a bar cookie. My grand­fa­ther was a pro­fes­sional baker and served pieces of slab pie to his cus­tomers. Here is my spin, fea­tur­ing both gor­geous rhubarb and red rasp­ber­ries. PREP: 30 MIN. + CHILL­ING BAKE: 45 MIN. + COOL­ING MAKES: 24 SERV­INGS

31/4 cups all-pur­pose flour

1 tsp. salt

1 cup but­ter

3/4 cup plus 1 to 2 Tbsp. 2% milk 1 large 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 VANILLA IC­ING 11/4 cups con­fec­tion­ers’ sugar 1/2 tsp. vanilla ex­tract

5 to 6 tsp. 2% milk

1. In a large bowl, com­bine the 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 Tbsp. 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. Chill 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 the sugar and corn­starch. Add the rasp­ber­ries and rhubarb; toss

to coat. Spoon into the 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 un­til golden brown,

45-55 min­utes. Cool com­pletely on a wire rack.

7. For the ic­ing, com­bine the con­fec­tion­ers’ sugar, vanilla and enough milk to achieve a driz­zling con­sis­tency; driz­zle over pie. Cut pie into squares. NOTE If us­ing frozen rhubarb, mea­sure rhubarb while still frozen, then thaw com­pletely. Drain in a colan­der, but do not press liq­uid out. TEST KITCHEN TIPS This pie dough can be made ahead of time and frozen. Thaw overnight in the fridge. Be­fore re­frig­er­at­ing or freez­ing pie dough, shape it into two rec­tan­gles so it’s eas­ier to roll into larger rec­tan­gles af­ter the dough has soft­ened. PER PIECE 247 cal., 8g fat (5g sat. fat), 29mg chol., 159mg sod., 42g carb. (25g sug­ars, 2g fiber), 3g pro. n

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