If you’re craving a vibrant, fruit-filled dessert that screams summer in every bite, the Raspberry-Rhubarb Slab Pie Recipe is an absolute must-try. This delightful slab pie brings together the tart brightness of rhubarb and the sweet juiciness of raspberries, all wrapped in a flaky, buttery crust that you’ll want to savor slice after slice. It’s a generous dessert perfect for sharing with family and friends, and the simplicity of this recipe makes it an accessible yet impressive treat for any occasion.
Ingredients You’ll Need
Every ingredient in this Raspberry-Rhubarb Slab Pie Recipe plays a starring role in achieving the perfect balance of flavors, textures, and colors. From the fresh raspberries’ jewel-like bursts to the tender yet tart rhubarb chunks, this list is straightforward but vital for pie perfection.
- Pie dough batch: A double crust is essential to encase the filling and give that flaky, buttery texture that makes every bite heavenly.
- 2 cups fresh raspberries: These add sweetness and vibrant color that contrast beautifully with the rhubarb.
- 2 cups rhubarb, chopped: The slight tartness here cuts through the sweetness, adding depth and a refreshing zing.
- 1 cup granulated sugar: Perfect for balancing the tart fruits and giving the filling its classic sweet finish.
- 1/4 cup cornstarch: Essential for thickening the filling so it holds together when sliced.
- 1/4 teaspoon ground cinnamon: A subtle spice that adds warmth without overpowering the fruit flavors.
- 1 tablespoon fresh lemon juice: Brightens the filling and enhances the natural fruit flavors.
- 1/2 teaspoon lemon zest: Adds aromatic citrus notes for extra personality.
- 1/4 teaspoon salt: Balances all the sweet and tart elements perfectly.
- 1 tablespoon unsalted butter: Dotted on top of the filling, it melts down and adds richness.
- 1 egg and 1 tablespoon milk: Whisked together for an egg wash to create a gorgeous golden crust.
How to Make Raspberry-Rhubarb Slab Pie Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch slab pie pan or a comparable baking dish to ensure your pie doesn’t stick and to help the crust bake evenly. Having your oven ready and the pan prepped sets a smooth pace for the rest of the baking process.
Step 2: Roll Out the Bottom Crust
Roll out one portion of your pie dough until it fits snugly into your prepared pan. Trim any excess dough but leave about a 1-inch border around the edges. This border is important as it will help seal the top crust later — plus, the rustic look of a slightly imperfect edge brings that homemade charm.
Step 3: Make the Fruit Filling
Combine the raspberries, rhubarb, sugar, cornstarch, cinnamon, lemon juice, lemon zest, and salt in a large bowl. Mix everything gently but thoroughly so the cornstarch is evenly incorporated, which will help the filling thicken as it bakes. This mixture is the heart of the Raspberry-Rhubarb Slab Pie Recipe and tastes spectacular even before it hits the oven.
Step 4: Add the Filling and Butter
Pour your vibrant fruit filling into the prepared crust and spread it evenly. Then dot the top with small pieces of unsalted butter — these little bursts of butter melt into the filling as the pie bakes, making each bite silky and rich. It’s a simple step that truly elevates the whole experience.
Step 5: Roll Out and Add the Top Crust
Take your second portion of dough and roll it out evenly to cover the fruit filling. Lay this carefully over the filling, trim any excess dough, and crimp the edges to seal the pie. Don’t forget to cut several small slits in the top crust. These slits allow steam to escape during baking, preventing your crust from becoming soggy and ensuring a beautifully golden finish.
Step 6: Brush With Egg Wash
Whisk together the egg and milk, then brush this glossy wash over the top crust. This simple step turns the crust golden brown and gives it a beautiful sheen that says “homemade pie” with pride. It’s worth the extra effort to achieve that picture-perfect look.
Step 7: Bake Until Golden and Bubbling
Place your slab pie in the oven and bake for 45 to 50 minutes. Keep an eye on the edges; if they start to brown too quickly, shield them with aluminum foil. The pie is ready when the crust is golden and the filling is bubbling actively. This bubbling is the sign that your filling is thickening beautifully inside.
Step 8: Cool Completely Before Serving
Once baked, let your pie cool completely. This resting period is key because it allows the filling to set up, making those gorgeous slices clean and sturdy. When you finally cut into it, you’ll be rewarded with a perfect balance of flaky crust and luscious fruit filling.
How to Serve Raspberry-Rhubarb Slab Pie Recipe
Garnishes
Nothing complements this pie better than a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy, cool contrast plays beautifully against the tart and sweet filling, rounding out the flavors and adding a luscious texture layer.
Side Dishes
While this slab pie works wonderfully as a standalone dessert, you can also serve it alongside simple dishes like a crisp green salad or a light cheese plate for a charming brunch or afternoon tea spread. The fresh fruit flavors in the pie brighten up any savory sides.
Creative Ways to Present
For a festive touch, sprinkle powdered sugar over the top of the cooled pie, or drizzle it with a warm berry sauce. You might also cut the pie into smaller bars to serve at gatherings, making it an easy grab-and-go treat that showcases the Raspberry-Rhubarb Slab Pie Recipe’s vibrant colors and flavors.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps wonderfully in the refrigerator, covered loosely with foil or plastic wrap. It’s best enjoyed within 3 to 4 days for maximum freshness and texture. The fruit filling may continue to set, creating an even richer slice when chilled.
Freezing
You can freeze the entire slab pie or individual slices. Wrap tightly in plastic wrap and then foil to protect against freezer burn. When ready to enjoy, thaw overnight in the refrigerator before reheating to keep the crust from becoming soggy.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 10 to 15 minutes to revive the crust’s flakiness and gently warm the filling. Avoid microwaving if possible, as it can make the crust tough or soggy.
FAQs
Can I use frozen raspberries and rhubarb for this pie?
Yes, frozen fruit works well; just thaw and drain any excess liquid to prevent a soggy crust. Adjust the sugar slightly if your fruit is less sweet.
What is the best pie dough to use for this recipe?
A classic buttery pie dough, either homemade or store-bought, gives you that perfect flaky, tender crust to hold such juicy filling.
How do I prevent the pie edges from burning?
Simply wrap foil strips around the edges about halfway through baking once they start browning to keep them from burning while the rest of the pie finishes baking.
Can I make the filling ahead of time?
Definitely! You can prepare the filling a few hours ahead and keep it refrigerated until you’re ready to assemble the pie. Just stir it gently before pouring it into the crust.
What if I don’t have a slab pie pan?
A 9×13-inch baking dish works perfectly as a stand-in. The main point is to have a pan large enough to hold the rectangular shape for the classic slab pie appearance.
Final Thoughts
I can’t recommend this Raspberry-Rhubarb Slab Pie Recipe enough if you’re looking for a dessert that feels both special and approachable. It’s bursting with fresh flavors, wrapped in a flaky crust, and perfect for sharing with loved ones. Trust me, once you try it, this pie will become a go-to in your recipe collection, especially when you want to impress without unnecessary fuss. So grab your rolling pin, gather those simple ingredients, and get ready to create a pie that’s as joyful to make as it is to eat.
Print
Raspberry-Rhubarb Slab Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Raspberry-Rhubarb Slab Pie combines the tartness of fresh raspberries and rhubarb with a sweet, cinnamon-infused filling, encased in a flaky homemade pie crust. Baked until golden and bubbly, this pie is perfect for a crowd, serving 12 slices that can be enjoyed plain or paired with whipped cream or vanilla ice cream for extra indulgence.
Ingredients
Pie Dough
- 1 batch of pie dough (for top and bottom crusts)
Filling
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish or slab pie pan to prevent sticking.
- Roll Out Bottom Crust: Roll out one portion of the pie dough and fit it into the bottom of the prepared pan, trimming any excess dough while leaving about a 1-inch border for sealing later.
- Make the Filling: In a large bowl, combine the fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, fresh lemon juice, lemon zest, and salt. Stir gently until the mixture is well combined, ensuring the fruit is evenly coated.
- Assemble the Filling: Pour the fruit mixture evenly into the pie crust-lined pan, then dot the filling with the small pieces of unsalted butter to add richness and flavor as it bakes.
- Top Crust: Roll out the second portion of pie dough and lay it over the fruit filling. Trim any excess dough and crimp the edges to seal the pie completely. Cut several small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush this glaze over the top crust to promote even browning and a glossy finish.
- Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling around the edges. If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool and Serve: Allow the pie to cool completely in the pan so the filling can set properly before slicing. Serve as is, or enhance with whipped cream or vanilla ice cream for a delicious dessert.
Notes
- Ensure the pie is completely cooled before slicing to avoid runny filling.
- If the crust browns too quickly, tent with foil to prevent burning.
- Use fresh rhubarb and raspberries for best flavor; frozen berries can make the filling too watery.
- Homemade or store-bought pie dough can be used according to convenience.
- This slab pie is perfect for serving a large group, making it ideal for gatherings.
