and plan to try this for our book group next month.
Raspberry-Rhubarb Slab Pie
3-1/4 c. all-purpose flour
1 t. salt
1 c. butter
3/4 c. plus 1 to 2 T. 2% milk
1 egg yolk
2 c. sugar
1/3 c. cornstarch
5 c. fresh or frozen unsweetened raspberries, thawed and drained
3 c. sliced fresh or frozen rhubarb, thawed and drained
1 t. salt
1 c. butter
3/4 c. plus 1 to 2 T. 2% milk
1 egg yolk
2 c. sugar
1/3 c. cornstarch
5 c. fresh or frozen unsweetened raspberries, thawed and drained
3 c. sliced fresh or frozen rhubarb, thawed and drained
Vanilla icing:
1-1/4 c. confectioners' sugar
1/2 t. vanilla extract
5 to 6 t. 2% milk
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.
2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 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 sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into 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 45-55 minutes or until golden brown. Cool completely on a wire rack.
7. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
YIELD:24 servings