Raspberry-Rhubarb Slab Pie
By TrayH
Ingredients
- ~VANILLA ICING:
- 3-1/4 cups 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
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 5 to 6 teaspoons 2% milk
Details
Adapted from tasteofhome.com
Preparation
Step 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.
* Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
* 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.
* In a large bowl, combine sugar and cornstarch.
* Add raspberries and rhubarb; toss to coat.
* Spoon into pastry.
* Roll out remaining dough; place over filling.
* Fold bottom pastry over edge of top pastry; seal with a fork.
* Prick top with a fork.
* Bake at 375° for 45-55 minutes or until golden brown.
* Cool completely on a wire rack.
~ 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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** 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.
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