Strawberry Rhubarb Slab Pie

Slab Pie

Strawberry Rhubarb Slab Pie

Prep Time

-  

Cook Time

-  

Serves

10 people

This pie isn’t very different from a traditional strawberry rhubarb pie, but since we’re using a baking sheet with raised edges, it’s big enough to feed a huge crowd. Not to mention that this recipe uses fresh ingredients to create a perfect combination of sweet and tart. Try making this for your next big gathering!

Check out the video below — all 90 seconds of it.

For a sweeter pie: soak the rhubarb wedges in a bowl of water with sugar and salt to cut down on the tartness.

Ingredients

  • 4 cups fresh rhubarb, sliced
  • 3 cups fresh strawberries
  • zest of 1 orange
  • juice of 1 orange
  • 1 ½ cup white sugar
  • 1/2 cup brown sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon cinnamon
  • 1 pinch of kosher salt
  • 1 pinch of black pepper
  • 2 batches of pie crust (store bought or homemade)
  • 1 pinch of sanding sugar
  • 1 egg

Preparation

  • 1 Preheat oven to 375
  • 2 Prepare your homemade pie crust and divide into two separate portions
  • 3 Crack egg into small bowl and whisk to prepare egg wash
  • 4 Trim and prepare rhubarb into half inch chunks
  • 5 Remove stems and quarter strawberries
  • 6 Add strawberries and rhubarb slices into a bowl and zest 1 orange over the fruit
  • 7 Juice the same orange into the bowl of fruit
  • 8 Add white sugar, brown sugar, cornstarch, cinnamon, pepper, and salt over the fruit and mix well
  • 9 Roll out half of the pie crust and layer the base of the edged baking sheet
  • 10 Pour fruit mixture into the dish
  • 11 Roll the other half of the pie crust and layer it over the top
  • 12 Crimp the edges of the pie to seal it closed
  • 13 Brush with eggwash and sprinkle sanding sugar over the top
  • 14 Cut vents into the top of the pie crust
  • 15 Bake for 55-60 minutes until crust is golden brown
  • 16 Allow the pie to cool before serving

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC