Description
A deliciously tart and sweet pie with a buttery, flaky crust, filled with a vibrant mix of raspberries and rhubarb. This slab pie is perfect for serving a crowd at picnics, parties, or family gatherings.
Ingredients
Scale
- 1 batch of pie dough (for top and bottom crusts)
- 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)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or slab pie pan.
- 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.
- In a large bowl, combine the raspberries, rhubarb, sugar, cornstarch, cinnamon, lemon juice, lemon zest, and salt. Mix until well combined.
- Pour the fruit mixture into the prepared crust, spreading it evenly. Dot the filling with small pieces of butter.
- Roll out the second portion of the pie dough and lay it over the filling. Trim the excess dough, then crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top of the pie with the egg wash.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Let the pie cool completely before slicing to allow the filling to set. Serve with whipped cream or vanilla ice cream, if desired.
Notes
- If fresh rhubarb is not available, you can use frozen rhubarb—just be sure to thaw and drain it first to avoid excess moisture.
- For an added twist, consider adding a tablespoon of orange zest to the filling for a citrusy flavor.
- This pie can be made a day in advance and stored at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 35mg