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!!
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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. |
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