– 1 tablespoon lemon juice – 1/2 teaspoon vanilla extract – 2 sheets of store-bought pie crust or homemade pie crust – 1 egg, beaten (for egg wash) – Turbinado sugar, for sprinkling
1. In a large bowl, combine the chopped rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated. 2. Pour the fruit mixture into the prepared pie crust in the baking dish, spreading it out evenly.
Place the second sheet of pie crust over the top of the fruit filling. You can create a lattice crust or simply lay the crust over the top, sealing the edges with the bottom crust. Trim any excess crust hanging over the edges.
1. Brush the top crust with the beaten egg, then sprinkle with turbinado sugar for a crunchy finish. 2. Using a sharp knife, make a few small slits in the top crust to allow steam to escape during baking.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Once baked, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing and serving.
Serve slices of the Raspberry-Rhubarb Slab Pie on its own or with a scoop of vanilla ice cream for a delicious treat! Enjoy!