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 corn flakes, 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.
In a large bowl, combine the flour, sugar, and the salt. With a fork, cut in the shortening until the mixture is crumbly. Beat the egg yolk into the cold milk and slowly add it to the flour mixture, stirring it together until it forms a ball. Turn the dough onto a floured surface and gently knead a little more flour into it if it is too sticky (avoid handling it too much, or the crust will be tough). Divide the dough in half. Sprinkle a little flour on a piece of parchment paper or a silpat and roll out one half of the dough into a large enough rectangle to cover the bottom and sides of the 15- inch pan. Turn the dough into the pan and gently press it into place.
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.
Beat the egg white until it is slightly frothy. Brush the bottom and sides of the dough lightly with the egg white and reserve the rest for later. Sprinkle the frosted corn flakes evenly over the dough.
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.