What better way to feed a crowd dessert, than with a slab pie? Made in a sheet pan with a sturdy crust and a tangy filling, this pie can be easily transported to any summer barbecue.
Truth be told, I make a version of slab pie in the fall, with apples....my apple pie slices. Everyone here likes those so well that they suggested I put my rhubarb to good use and make up some rhubarb slices. Martha calls hers a slab pie...so why not?
Strawberry-Rhubarb Slab Pie
3 cups flour1 teaspoon salt
1 tablespoon sugar
1 cup butter flavored shortening
1 egg yolk
2/3 cup cold milk
1 egg white
1 1/2 cups frosted cornflakes, slightly crushed
3 cups chopped rhubarb
3 cups sliced strawberries
3 tablespoons flour
3/4 cup seedless strawberry jam
2 tablespoons orange liqueur (sub orange juice, if desired)
1 tablespoon grated orange peel
1/2 cup powdered sugar
1 tablespoon orange liqueur
1-2 teaspoons milk
1 teaspoon grated orange peel, if desired
Preheat oven to 375 degrees F.
Combine the flour, salt, sugar and shortening in the bowl of a food processor (feel free to use the old fashioned method of blending this with a fork, if you choose). Pulse until well-combined. While the processor is running, slowly add the milk and the egg yolk. Continue to mix until a mixture pulls away from the side of the bowl.
The dough is the trickiest part, but using a food processor and a silicone baking mat, really makes it easy. I find I use a little more flour doing it this way. If you don't use a food processor, start with 2 1/2 cups of flour and add more if needed.
I was a little worried that the dough would be too sticky to work with, but all was good!
Turn the dough onto a floured silicone baking sheet (or parchment paper), and gently knead in a bit of flour (just enough to make the dough easy to work with). Divide the dough in half. Roll one half of the dough into a large rectangle (it's easy to use the silicone baking mat as a guide for this) about 16" X 10 1/2". Using the silicone mat, flip the dough into a 15 X 10 inch sheet pan. Even out the dough with your fingers, pushing it up the sides of the pan; brush with egg white. Sprinkle the cornflakes evenly over the dough.
I used bran flakes this time, but any cereal flakes are fine. This step helps to prevent the pie juices from making the dough too wet.
Combine the rhubarb and the strawberries in a large bowl; sprinkle with 3 tablespoons of flour. In a small bowl, combine the jam, orange liqueur, and orange peel. Gently fold the jam into the fruit and pour mixture evenly over the pie dough.
When I make my apple pie slices, I use a 13 X 9 inch pan, but the fruit in this is tart enough that less filling per bite is OK.
Roll out the remaining pie dough and carefully place it over the top of the fruit. Make a few cuts in the dough to vent, then brush it with a little of the egg white. Bake at 375 degrees F. for 40-45 minutes or until the crust is golden and the fruit is bubbling.
Don't forget to put a drip pan underneath while baking...it might get a bit messy!
In a small bowl, whisk the glaze ingredients together, adding a little more liquid, if needed, to thin. Drizzle over warm pie. Allow the pie to cool for at least an hour for the filling to set.
Feel free to change out the rhubarb with some blueberries or blackberries if you don't care for rhubarb.
A big Thank You to all of our Veterans and have a safe and Happy Memorial Day!