Description
This delightful Raspberry-Rhubarb Slab Pie combines the tartness of fresh raspberries and rhubarb with a sweet, cinnamon-infused filling, encased in a flaky homemade pie crust. Baked until golden and bubbly, this pie is perfect for a crowd, serving 12 slices that can be enjoyed plain or paired with whipped cream or vanilla ice cream for extra indulgence.
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 and Prepare Pan: Preheat your 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, trimming any excess dough while leaving about a 1-inch border for sealing later.
- Make the Filling: In a large bowl, combine the fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, fresh lemon juice, lemon zest, and salt. Stir gently until the mixture is well combined, ensuring the fruit is evenly coated.
- Assemble the Filling: Pour the fruit mixture evenly into the pie crust-lined pan, then dot the filling with the small pieces of unsalted butter to add richness and flavor as it bakes.
- Top Crust: Roll out the second portion of pie dough and lay it over the fruit filling. Trim any excess dough and crimp the edges to seal the pie completely. 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 create an egg wash. Brush this glaze over the top crust to promote even browning and a glossy finish.
- Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling around the edges. If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool and Serve: Allow the pie to cool completely in the pan so the filling can set properly before slicing. Serve as is, or enhance with whipped cream or vanilla ice cream for a delicious dessert.
Notes
- Ensure the pie is completely cooled before slicing to avoid runny filling.
- If the crust browns too quickly, tent with foil to prevent burning.
- Use fresh rhubarb and raspberries for best flavor; frozen berries can make the filling too watery.
- Homemade or store-bought pie dough can be used according to convenience.
- This slab pie is perfect for serving a large group, making it ideal for gatherings.
