Rhubarb Slab Pie
Ingredients
The crust
-
4
cups
all-purpose flour
-
2
tablespoons
white granulated sugar
-
2
teaspoons
fine-grain sea salt
-
1½
cups
unsalted butter
-
1
cup
very cold water
The filling
-
1
pound
rhubarb, cut into 1/4-inch pieces
-
2
units
pears, cored and cut into 1/4-inch slices
-
⅔
cup
light brown sugar
-
2
tablespoons
corn starch
-
1
unit
zest from 1 lemon
-
2
teaspoons
vanilla extract
-
1
pinch
salt
Toppings
-
1
large
egg
-
2
tablespoons
milk
-
1
tablespoon
turbinado sugar
-
to serve
unit
ice cream or whipped cream
Instructions
- Prepare the pie crust by mixing flour, sugar, and salt in a bowl, then grate in cold butter and mix until crumbly.
- Add cold water gradually until the dough comes together, then divide it into two discs and chill in the fridge.
- For the filling, combine rhubarb, pears, brown sugar, corn starch, lemon zest, vanilla extract, and salt in a bowl and let it sit.
- Roll out one disc of dough to fit a quarter baking sheet, leaving an overhang, and pour in the filling.
- Roll out the second disc of dough and create a lattice or cover design, then freeze the pie for 30 minutes.
- Preheat the oven and brush the top crust with egg wash and sprinkle with sugar.
- Bake the pie until the crust is golden and the filling is bubbling, then cool for at least 3 hours before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
676
Total fat
36g
Total carbohydrates
82g
Total protein
8g
Sodium
605mg
Cholesterol
112mg
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