MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raspberry-Rhubarb Slab Pie
Categories: Pies, Pastry, Fruits, Dairy
Yield: 24 servings
3 1/4 c A-P flour
1 ts Salt
1 c Butter
3/4 c Milk; +2 tb
1 lg Egg yolk; room temperature
2 c Sugar
1/3 c Corn starch
5 c Unsweetened raspberries;
- thawed if frozen, drained
3 c Rhubarb; sliced, thawed if
- frozen, drained
MMMMM-----------------------VANILLA ICING----------------------------
1 1/4 c Confectioners' sugar
1/2 ts Vanilla extract
6 ts Milk; as needed
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 tb at a time, if necessary.
Divide dough in 2 portions so that 1 is slightly larger than the
other; cover each and refrigerate 1 hour or until easy to handle.
Set oven @ 375 F/190 C.
Roll out larger portion of dough between 2 large sheets of lightly
floured waxed paper into an 18x13" rectangle. Transfer to an
ungreased 15x10x1" baking pan. Press onto the bottom and up sides
of pan; trim crust to edges of pan.
In a large bowl, combine sugar and cornstarch. Add raspberries and
rhubarb; toss to coat. Spoon into crust.
Roll out remaining dough; place over filling. Fold bottom crust
over edge of top crust; seal with a fork. Prick top with a fork.
Bake until golden brown, 45-55 minutes. Cool completely on a wire
rack.
For icing, combine confectioners' sugar, vanilla and enough milk to
achieve a drizzling consistency; drizzle over pie. Cut pie into
squares.
Recipe by Jeanne Ambrose, Milwaukee, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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