Description
Delight in the bright, tangy sweetness of Raspberry Rhubarb Slab Pie, a summery twist on classic pie that balances juicy raspberries with tart rhubarb in a buttery crust.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6–8 tablespoons ice-cold water
- 4 cups fresh raspberries
- 3 cups sliced fresh rhubarb
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor, combine flour, sugar, and salt; pulse in cold butter until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, pulsing until dough just comes together. Form into a disk, wrap in plastic, and chill 30 minutes.
- While dough chills, toss raspberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla in a large bowl; let macerate 10 minutes.
- Roll out dough on a lightly floured surface to fit a 9×13 inch baking pan; transfer to pan, trim excess, and crimp edges.
- Pour filling into crust, smooth top, and brush with beaten egg; sprinkle coarse sugar.
- Bake 45 minutes, or until crust is golden and filling is bubbling. Cool 20 minutes before slicing.
Notes
For a gluten-free crust, use a 1:1 gluten-free flour blend. Substitute honey for part of the sugar for extra depth. Store leftovers covered at room temperature for up to 2 days, or refrigerate for 4 days; re-heat gently before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (≈1/12 pie)
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: raspberry, rhubarb, slab pie, dessert, summer