MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry-Rhubarb Slab Pie
Categories: Pies, Pastry, Fruits, Dairy
Yield: 24 servings

3 1/4 c A-P flour
1 ts Salt
1 c Butter
3/4 c + 2 tb milk
1 lg Egg yolk; room temp
2 c Sugar
1/3 c Cornstarch
5 c Unsweetened raspberries;
- thawed if frozen, drained
3 c Sliced rhubarb; thawed if
- frozen, drained

MMMMM-----------------------VANILLA ICING----------------------------
1 1/4 c Confectioners' sugar
1/2 ts Vanilla extract
6 ts Milk; as needed

In a large bowl, combine flour and salt; cut in butter until crumbly.
Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture,
tossing with a fork until dough forms a ball. Add additional milk, 1
tablespoon at a time, if necessary.

Divide dough in 2 portions so that 1 is slightly larger than the
other; cover each and refrigerate 1 hour or until easy to handle.

Set oven @ 375ºF/190ºC.

Roll out larger portion of dough between 2 large sheets of lightly
floured waxed paper into an 18" X 13" rectangle. Transfer to an
ungreased 15" X 10" X 1" baking pan. Press onto the bottom and up
sides of pan; trim crust to edges of pan.

In a large bowl, combine sugar and cornstarch. Add raspberries and
rhubarb; toss to coat. Spoon into crust.

Roll out remaining dough; place over filling. Fold bottom crust over
edge of top crust; seal with a fork. Prick top with a fork.

Bake until golden brown, 45-55 minutes. 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.

Jeanne Ambrose, Milwaukee, Wisconsin

Makes: 24 servings

RECIPE FROM: https://www.tasteofhome.com

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