ROUND PIES ARE SO LAST YEAR!
To make this slab pie, you’re going to be very busy, but it’s all worth it. Think of the bigger picture! Remember: you can eat this pie while driving. First, you’ll make the dough. You need to separate it into 2 portions, and one of those portions must be slightly larger than the other. Wrap them well in plastic and refrigerate for at least an hour before working with them. Once they’re ready, you’ll need to roll out the larger portion first. Do this between 2 large sheets of wax paper and be sure to dust those with flour first. This will make it so much easier to put properly into the pan.
Next, it’s on to the filling. You can use fresh or frozen for both the raspberries and the rhubarb, but if you’re using frozen rhubarb, you’ll need to measure the rhubarb while it’s still frozen before going on to thawing it completely. Then drain it but don’t squeeze out the liquid. The rest is easy as pie, as the saying goes. You’ll add the top pastry. You’ll seal the top and bottom pieces with a fork and poke cutesy holes in the top and you’ll bake it. And once it cools, give it a good drizzlin’ of that vanilla icing and you’re ready to go mobile with that pie.
I found the recipe to make this review from the Taste of Home website. Click the link below to go visit the site and get the detailed recipe.
CLIKE HERE FOR RECIPE
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