Raspberry-Rhubarb Slab Pie
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