full, rich recipe for a Raspberry-Rhubarb Slab Pie

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Absolutely! Here is a full, rich recipe for a Raspberry-Rhubarb Slab Pie—a summery, tangy-sweet dessert that blends rustic charm with vibrant flavor. This recipe includes introduction, ingredients, instructions, methods, a bit of history, formation, conclusion, and “lovers” (why people love it!).

🍓 Raspberry-Rhubarb Slab Pie 🍰

A rustic pie that’s equal parts tart and sweet, perfect for gatherings, picnics, or just a casual summer dessert. Slab pies are like a giant fruit bar crossed with pie—easier to slice, easier to share, and easier to love.

🕰️ A Brief History:

Rhubarb has been used in pies since the 1800s, especially in Europe and North America, where its sour punch was paired with fruits like strawberries or raspberries to balance the tartness. The slab pie format—a flatter, rectangular version of traditional round pies—originated in large family kitchens and farm homes as a practical way to serve many people at once.

💖 Why People Love It:

  • Tangy-sweet raspberry-rhubarb combo
  • Buttery, flaky crust
  • Great for slicing and sharing
  • Pairs perfectly with vanilla ice cream or whipped cream
  • A nostalgic throwback to grandma’s summer kitchen

🧾 Ingredients:

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6–8 tbsp ice water

For the Filling:

  • 3 cups rhubarb, chopped (½-inch pieces)
  • 2 cups fresh raspberries (or frozen, thawed and drained)
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)

For Finishing:

  • 1 egg (beaten, for egg wash)
  • Coarse sugar for sprinkling (optional)

🍴 Instructions & Methods:

1. Make the Dough:

  1. In a large bowl, whisk together flour, salt, and sugar.
  2. Cut in the butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
  3. Add ice water 1 tablespoon at a time, stirring gently, until the dough just comes together.
  4. Divide into two equal portions, shape into disks, wrap in plastic, and chill for at least 1 hour.

2. Prepare the Filling:

  1. In a large mixing bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla (if using).
  2. Gently toss until the fruit is well coated. Let sit for 15 minutes to macerate.

3. Assemble the Slab Pie:

  1. Preheat the oven to 400°F (200°C).
  2. On a floured surface, roll out one dough disk into a large rectangle (about 12×16 inches) to fit a 10×15-inch rimmed baking sheet.
  3. Transfer dough to the sheet, pressing gently into corners.
  4. Pour the filling into the crust and spread evenly.

4. Top Crust:

  • Roll out the second disk and place over the filling. Trim excess, then crimp or fold edges to seal.
  • Cut a few slits in the top for steam to escape.
  • Brush with beaten egg and sprinkle with coarse sugar if desired.

5. Bake the Pie:

  1. Bake in the preheated oven for 35–45 minutes, or until the crust is golden and filling is bubbling.
  2. If the edges brown too quickly, tent with foil.
  3. Let cool completely before slicing—this allows the filling to set.

🧠 Formation Tips:

  • Cold butter = flaky crust. Don’t skip chilling the dough.
  • Rhubarb releases a lot of moisture—cornstarch helps thicken the filling.
  • Let it cool at least 1 hour for clean cuts. Serve with whipped cream or vanilla bean ice cream.

❤️ Conclusion & Lovers:

This pie is a true celebration of summer flavors—the sharp bite of rhubarb mellowed by raspberries and sugar, wrapped in a golden, buttery shell. Pie lovers cherish it for its bold flavor, nostalgic charm, and shareable slab shape. It’s not just a dessert, it’s a memory in the making.

Make it for your loved ones, and watch it disappear in minutes. 💕

Would you like a version with strawberries instead of raspberries, or even a crumble topping variation?

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