Monday, November 19, 2012

in the kitchen: slab pie

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happy monday, y’all!  my family had thanksgiving dinner yesterday.  i love the holidays.  i look forward to them every year and i get so sad when it’s over!  i love spending time with my family and trading recipes and laughs.  i’ve become the dessert lady at my family dinners.  the ladies on my side are some fabulous cooks…i mean like mouth-watering, gain twenty pounds, extraordinary cooks.  it’s a hard name to live up to.  but this recipe seems to be a hit.  i’ve adapted it a couple times depending on what fruit is in season, so for thanksgiving this year, i used apples.  it’s originally from the taste of home magazine.  and, if you’ve never tried rhubarb, it’s worth it.  it’s tart and wonderful.

raspberry rhubarb slab pie


  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup plus 1 to 2 tablespoons 2% milk
  • 1 egg yolk
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk


  • 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 tablespoon at a time, if necessary.
  • Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  • Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan.
  • In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
  • Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
  • Bake at 375° for 45-55 minutes or until golden brown. 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. Yield: 2 dozen.
*my personal side notes*
- it takes more than a couple tablespoons of milk to get the dough to “workable” form.
- rolling out the dough is not an easy feat.  get it somewhat rectangular and then just try to manipulate it in the pan. 
- when you “cut in” the butter, use a mix ‘n masher from pampered chef, or just a plain potato masher if you have one. 

this stuff is crazy good.  and trust me, it will be a hit wherever you decide to take it!

today we’re also featuring a few projects from some other lovely bloggers!  here are a few of the simple with a big punch projects that you shared with us last week:

stacey from embracing change re-did this fabulous sideboard.  if you need furniture ideas, her blog is the place to be!

lauren at the thinking closet. made a wedding invitation ornament.  how cute is that?  what a simple gift idea!

pj at planned in pencil. made this adorable banner for her front door.  i can’t wait to try this!  check out her blog to see why she plans in pencil.

hope you have a fabulous week!  enjoy the holiday and soak up all that food and family time!

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  1. I've never had rhubarb pie before, but I've heard its so good! I need to try it! Found y'all through the blog hop! :)

  2. That recipe sounds awesome. Following from the blog hop.

  3. This looks so yummy! Thanks for sharing the goodies! Have a Happy Thanksgiving!

  4. Looks delicious, I will have to try this someday. My husband will love this.

  5. This looks delicious, and I love all of the furniture. I have a link party called Wednesdays Adorned From Above Link Party and would love to have you share this with everyone. Here is the link to the party.
    Debi @ Adorned From Above

  6. Your pie looks amazing...but how about some whipped cream?? Thanks for linking up this week!
    Have a blessed Thanskgiving!
    Stacey of Embracing Change

    p.s. - Thanks for the feature! What a lovely surprise today!


  7. This looks delicious, and I love all of the furniture. !!!!

  8. Such a simple dessert! I'll have to try this one.

  9. Husband loves rhubarb anything; have to try this recipe; looks delicious!

  10. This recipe sounds great! Would love it if you linked up on my blog hop Also let me know if you'd like to follow each other!

  11. I'm visiting from the Weekend Blog Walk.
    The recipe looks good. I like anything with raspberries in it!

  12. Thanksgiving is another word for pie heaven. Thanks for sharing your slice!

    I appreciate you linking up at I Gotta Create!
    <3 Christina

  13. Hi I am a new follower and love your blog. The mosaic tray is beautiful and I love your recipes. I would love for you to follow along.

  14. I love how easy this recipe sounds. I love the rhubarb and raspberry combo too! Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

  15. Yummy! Thank you for sharing this at Rustic Restorations Weekend.

  16. looks SO good! I would be honored if you shared this at my Ginger Jamboree Link Party!

  17. Thank you for sharing all these goodies!! Do come and share some more tomorrow at our Wednesday linky party:

  18. This looks so yummy! Thanks so much for sharing at A Bouquet of Talent. I have to try this. :)

  19. That looks so yummy and i love the features too!

    Thanks so much for linking up and linking back at last week's Humble Brag. Hope to see you back today to link up more great projects and maybe win ad space. We are also starting a giveaway today for a SILHOUETTE CAMEO!! Hope to see you there!

  20. YUMMY! Thanks for linking up at Heavenly Treats Sunday Link Party!

    Jordan University