Sure! Here’s a complete and rich recipe for a Raspberry-Rhubarb Slab Pie, including a charming introduction, a bit of history, ingredients, detailed instructions, methods, conclusion—and a romantic touch with “lovers and pie”. 🍓🥧💕
Raspberry-Rhubarb Slab Pie: A Sweet Love Letter in Every Slice
Introduction
The Raspberry-Rhubarb Slab Pie is not just a dessert—it’s a story. A bold, tangy-sweet tale of contrast and harmony. Imagine tart rhubarb and bright raspberries nestled inside a golden, flaky crust. This pie is large enough to share—a love letter baked in a sheet pan. Born from rural kitchens where fresh fruit and simple dough became comfort, this slab pie is perfect for lovers, gatherings, or quiet moments of joy.
Whether it’s summer picnics, family reunions, or a shared spoonful between two people in love, this pie wraps nostalgia and flavor into every bite.
🍓 A Brief History
Rhubarb, once used solely for medicinal purposes in ancient China, found its culinary footing in Europe during the 18th century. Pairing it with sugar turned it from sharp to sublime. In North America, rhubarb met raspberries—creating one of the most iconic fruit duos. The slab pie itself rose in popularity in the Midwest, where feeding large families from simple sheet pans was both art and necessity.
🧾 Ingredients
🥧 For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
🍓 For the Filling:
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- Optional: 1/2 teaspoon ground cinnamon or vanilla extract for extra warmth
🧁 For Assembly:
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
👩🍳 Instructions
🥄 Step 1: Make the Crust
- In a large mixing bowl, whisk together flour, salt, and sugar.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, stirring with a fork, until dough comes together.
- Divide the dough into two disks, wrap in plastic, and chill for at least 1 hour.
🍒 Step 2: Prepare the Filling
- In a bowl, combine chopped rhubarb, raspberries, sugar, cornstarch, and lemon juice.
- Gently fold the mixture until the fruit is evenly coated. Set aside to macerate.
🧑🍳 Step 3: Roll Out & Assemble
- Preheat oven to 400°F (200°C).
- Roll out one disk of dough on a lightly floured surface to fit a 9×13-inch rimmed baking sheet. Line the pan with the dough, allowing the edges to hang slightly.
- Pour the fruit filling into the crust and spread evenly.
- Roll out the second disk and place it over the filling. Seal and crimp the edges.
- Cut slits in the top to vent. Brush with egg wash and sprinkle with coarse sugar.
🔥 Step 4: Bake
- Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool completely on a wire rack before slicing into squares.
💕 Lovers and Pie
This pie is made to be shared—two forks, one slice. Whether it’s a sunset picnic or a cozy Sunday afternoon, Raspberry-Rhubarb Slab Pie has a way of bringing people closer. The tartness of rhubarb, tempered by the sweet kiss of raspberries, is a metaphor for love itself: bold, surprising, and worth savoring.
🍽️ Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream
- Drizzle with fresh cream or a dollop of whipped mascarpone
- Pair with chilled rosé or sparkling lemonade for a romantic twist
📜 Conclusion
The Raspberry-Rhubarb Slab Pie is more than just dessert—it’s celebration and connection, made from simple ingredients and shared joy. Its vibrant flavors, rustic charm, and generous portions make it a timeless centerpiece for your table, and your heart.
So bake it with love. Share it with someone special. And remember: every pie has a story. Make this one yours. 💌
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