Description
This Raspberry-Rhubarb Slab Pie is a delightful combination of tart rhubarb and sweet raspberries encased in a flaky homemade pie crust. Perfect for gatherings, this slab pie is baked until golden brown with a bubbling fruit filling, making it an irresistible dessert that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Pie Dough
- 1 batch of pie dough (for top and bottom crusts)
Filling
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish or slab pie pan to prevent sticking.
- Roll Out Bottom Crust: Roll out one portion of the pie dough and fit it into the bottom of the prepared pan. Trim any excess dough, leaving about a 1-inch border around the edges.
- Mix Fruit Filling: In a large bowl, combine fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, fresh lemon juice, lemon zest, and salt. Stir the ingredients well until evenly mixed.
- Fill Pie Crust: Pour the prepared fruit filling into the pie crust, spreading it evenly across the bottom. Dot the filling with small pieces of unsalted butter for added richness.
- Prepare Top Crust: Roll out the second portion of pie dough and carefully lay it over the fruit filling. Trim excess dough and crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to form an egg wash. Brush this mixture evenly over the top crust to promote browning and shine.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the crust turns golden brown and the filling is bubbly. Cover the edges with foil if they brown too quickly to prevent burning.
- Cool and Serve: Let the pie cool completely in the pan to set the filling before slicing. Serve warm or at room temperature with optional whipped cream or vanilla ice cream.
Notes
- Allow the pie to cool fully before slicing to ensure the filling sets properly and slices hold together.
- Use fresh raspberries and rhubarb for the best flavor and texture.
- Cover the pie edges with foil partway through baking if they begin to brown too quickly.
- This pie can be served warm or at room temperature, and pairs wonderfully with whipped cream or vanilla ice cream.
