RASPBERRY-RHUBARB SLAB PIE
Double pie pastry, kept refrigerated
2 cups sugar
1/3 cup cornstarch
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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 low-fat milk
Remove dough from refrigerator and divide in two portions so that one is slightly larger than the other.
Preheat oven to 375 degrees. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-by-13-inch rectangle. Transfer to an ungreased 15-by-10-by-1-inch baking/jellyroll pan. Press onto the bottom and up 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 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; 1 piece equals 247 calories, 8 grams fat, 29 mg cholesterol, 159 mg sodium, 42 grams carbohydrates, 2 grams fiber, 3 grams protein.
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