Rhubarb Slab Pie
This pie ends up nice and tart, which good for a more breakfast-style snack, but you could probably adapt this to use different kinds of filling. Another hit from Deb!!
One recipe Extra-Flaky Pie Crust
4 cups sliced rhubarb (~1/4" thick)
3 tbsp tapioca starch
1/3 cup sugar
Pinch of salt
Pinch of ginger
Juice of half a lemon
Preheat the oven to 425°.
Roll both packages of dough into a 10x15 inch rectangle (following the folding as outlined in the crust recipe). Lay one rectangle on a silpat in a cookie sheet. Let the other rest in the fridge.
Combine the remaining ingredients, then spread across the dough in the cookie sheet, leaving a 1.5" border.
Cut the second sheet of dough into strips, and lay it across the fruit to form a lattice top. Trim the edges so they are flush to the bottom crust, then fold over and crimp. Brush with egg wash (1 egg beaten with 1 tsp water), then sprinkle generously with coarse sugar.
Bake for 25 minutes until golden all over. Cool the pie before slicing and serving.