Rhubarb Pear Slab Pie

in Desserts

Rhubarb Pear Slab Pie

Lately I’ve been lucky enough to have it together so I actually shoot my blog posts a week or so before they go up. This leads to me not being super duper stressed about things not working out, recipe wise. It also makes it so my photo editing and writing timeline is a lot more chill. But last week I had the hardest time getting rhubarb (s/o to Whole Foods for making it happen!) and late last week I was on panel after panel so I was totally out of the kitchen.

Leaving my house is such an event! So two days in a row had me for a lil’ bit of a loop. Yesterday was the day to bake this much awaited pie and getting the topping just right was sort of stressful. I was covered in flour from head to toe and my socks which are black were like grey. But the pie worked! And I love it so much!

Rhubarb Pear Slab Pie
Rhubarb Pear Slab Pie

Today is pi day! One of the best days of the year and the day the internet throws up so many pie recipes that by the end of the day you’re probably sick of pie.

This one is pretty simple. Just rhubarb and pears and brown sugar. The meyer lemon zest gives it nice, fresh flavor.

Rhubarb Pear Slab Pie

Happy pi day!

If you’re looking for some helpful pie resources, check out Pie Crust 101 I posted a few years ago. (The recipe below is the double pie crust and single pie crust added together, which make up one big slab pie with plenty of extra for an elaborate top!) And for a slab pie, I used this quarter baking sheet.

Classic Apple Pie
Rhubarb Apple Pie
Black Bottomed Pecan Pie

Rhubarb Pear Slab Pie

Rhubarb Pear Slab Pie

Rhubarb Slab Pie

Triple Pie Crust

Prep Time: 30 minutes

Yield: Dough for a slab (9x13-inch) pie

Triple Pie Crust

Ingredients

  • 4 cups (500g) all-purpose flour
  • 2 tablespoons (30g) white granulated sugar
  • 2 teaspoons fine-grain sea salt
  • 1 1/2 cup (339g) unsalted butter
  • 1 cup very cold water, divided

Directions

  1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  2. Add 3/4 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough by setting aside 1/3 of the dough (eye ball this measurement; this will act as the bottom of the pie, you want more for the top). Forming two discs, one smaller than the other. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  3. Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13x10inch rectangle. Use your quarter baking sheet as a guide. Wrap the dough around the rolling pin and unroll it over the baking sheet. Gently fit the dough into the bottom and up the sides. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
  4. Remove the second disc of dough from the refrigerator and repeat the rolling process as you did with the first disc. You have a couple of options, I chose to do an intricate thick lattice meets braided situation. For this, I rolled about a quarter of the dough into 7x9 inch rectangle. I sliced that into thick strips and placed them atop the pie. I transferred it to the fridge while I worked on the braids.
  5. To make the braids, I rolled the dough into a big rectangle and sliced thin strips with a sharp knife. I took three of the strips and braided away. I continued this process until I was stressed and got through the dough. I then latticed the big strips with the thin braids. My biggest advice is that the freezer is your friend. If the dough ever gets too soft, transfer it to the fridge on a cutting board. Tuck the edges under or over and then crimp the edge all the way around the slab pie. Put it in the freezer to chill for 30 minutes. This will eliminate the possibility of shrinkage. Preheat the oven (see below for more instructions) and brush the entire thing with egg wash and sprinkle with turbinado.
http://acozykitchen.com/rhubarb-pear-slab-pie/

Rhubarb Pear Slab Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 (9x13-inch) slab pie

Serving Size: 12

Ingredients

    Filling:
  • 1 pound rhubarb (cut into 1/4-inch pieces)
  • 2 pears, cored and cut into 1/4-inch slices
  • 2/3 cup light brown sugar
  • 2 tablespoons corn starch
  • Zest from 1 lemon or Meyer lemon
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Toppings:
  • 1 large egg + 2 tablespoons milk, whisked together in a small bowl for egg wash
  • 1 tablespoon turbinado sugar or demarrara
  • Ice cream or whipped cream, for serving
  • Special Equipment:
  • Quarter baking sheet (9x13)

Directions

  1. In a medium bowl, mix together the rhubarb, pear, brown sugar, corn starch, lemon zest, vanilla extract and salt. Allow to stand, about 10 to 15 minutes, while you assemble the pie crust.
  2. Pour the filling into the slab pie crust (see above for assembling instructions). Roll the second half of dough and make any sort of design that you like. I chose a few wide strips of pie dough, weaved with a few strands of braided pie dough. Get as fancy as simple as you like. Tuck the edges under and crimp around the entire slab pie. Transfer to the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Brush the top of the pie with a generous amoutn of egg wash and sprinkle with about a teaspoon of turbinado sugar.
  3. Place the slab pie on a half baking sheet and transfer to the oven to bake for about 20 minutes, until the crust is lightly golden brown. Turn the oven's heat down to 350 degrees F and bake for an additional 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Transfer to a cooling rack and allow to cool to room temperature, about 3 hours. If you cut into it before cooling it down, the filling will spill out, but is that the worst thing in the world? Nah. Serve with ice cream or whipped cream.
http://acozykitchen.com/rhubarb-pear-slab-pie/

{ 39 comments… read them below or add one }

Vivian | Stay Alive and Cooking March 14, 2016 at 1:24 am

Today is pi day?! That sounds very exciting! Good for you on getting a bit more space to breathe before having to post your blog updates: no one gets happy from being stressed all the time. I love the way you added the “braided” crust: it looks so professional and pretty!

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Adrianna Adarme March 14, 2016 at 4:53 pm

Thanks, Vivian!

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Tori March 14, 2016 at 3:20 am

This is such a lovely specimen of a pie!!!! The braided crust is stunning and the filling sounds divine!

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Adrianna Adarme March 14, 2016 at 4:53 pm

Thanks girlfriend

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Ashley Nathalie March 14, 2016 at 6:26 am

You got mad skillz yo. This pie looks so prettttyyyy

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Adrianna Adarme March 14, 2016 at 4:54 pm

Taaaaanks! xox

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Mallory March 14, 2016 at 7:32 am

stop! this is so pretty!! LOVE the combo of pear + rhubarb

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Adrianna Adarme March 14, 2016 at 4:54 pm

It’s da perfect combo!

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Mary Frances March 14, 2016 at 7:42 am

You’re so creative!! The pie looks gorgeous! Great post :)

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Adrianna Adarme March 14, 2016 at 4:54 pm

Thanks, Mary!

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Libby March 14, 2016 at 8:31 am

This is so beautiful. I love throwing in little details like these little braids. Oh, it’s so dreamy and makes people feel so special. And the flavors of this pie sounds so delicious. I promise–I’ll be making this.

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Adrianna Adarme March 14, 2016 at 4:54 pm

I’m gonna do more braid designs I think! I love it!

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Katrina March 14, 2016 at 8:49 am

Your crust looks out of this world. And I love the flavour!! Pear + rhubarb sound great together :)

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Adrianna Adarme March 14, 2016 at 4:54 pm

Thank you!

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DessertForTwo March 14, 2016 at 9:00 am

Such a beauty (just like you!) xo

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Adrianna Adarme March 14, 2016 at 4:54 pm

You too sweet!

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Michelle @ Hummingbird High March 14, 2016 at 9:11 am

Dude. Your lattice. This pie. omg.

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Adrianna Adarme March 14, 2016 at 4:55 pm

Thanks girlfriend, especially coming from uuuuuu!

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Ellie | Hungry by Nature March 14, 2016 at 9:47 am

This looks so simple yet so elegant. Plus, a braided lattice?! Amaze.

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Adrianna Adarme March 14, 2016 at 4:55 pm

Thank you!

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Celia Becker @ After Orange County March 14, 2016 at 9:54 am

What a masterpiece! I adore the way you made the lattice braided top. And, anything with rhubarb has my name written all over it so I can’t wait to try the recipe. Thank you!

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Adrianna Adarme March 14, 2016 at 4:55 pm

Same. Me too. Can’t get enough rhubarb.

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Sharon | Cheesy Pennies March 14, 2016 at 11:14 am

The braided pie crust – bravo!!

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Adrianna Adarme March 14, 2016 at 4:55 pm

Thanks, Sharon!

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Rebecca March 14, 2016 at 1:31 pm

I love the rectangle pie! And the braided lattice work. It’s so unexpected and different– Great idea!

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Adrianna Adarme March 14, 2016 at 4:55 pm

Thank you!!

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Billie March 14, 2016 at 2:51 pm

Looks so beautiful! Could I use frozen rhubarb.

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Adrianna Adarme March 14, 2016 at 4:56 pm

Yes! That’ll work great. If the rhubarb is icy at all I’d maybe consider adding a teaspoon or two more of corn starch.

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Kari March 14, 2016 at 3:41 pm

Yum! What a delicious idea for pi day!
Kari
http://www.sweetteasweetie.com

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Adrianna Adarme March 14, 2016 at 4:56 pm

Thanks, Kari!

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Rachel @ Baking Up Bliss March 15, 2016 at 8:30 am

This pie is stunning! I’ve been falling in love with rhubarb lately, so I think I’ll have to make this soon :)

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Janine March 17, 2016 at 5:51 pm

Yeah, pi day! Extra special these last 2 years (3-14-15 and 3-14-16). Had to tell my math class about pi day. My brother made a rhubarb pie with frozen rhubarb.

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Erin Poindexter June 29, 2016 at 12:25 pm

Hi! Just curious how far in advance could the dough be made….if stored in the freezer. Thanks!

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Adrianna Adarme June 29, 2016 at 1:44 pm

Oh I’d say months in advance. Pie dough stays good in your freezer (if wrapped properly) for about 2 months.

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Stacy June 29, 2016 at 1:41 pm

I’ll be making this pie tomorrow, but I don’t have a quarter baking sheet. Do you have a suggestion as to what size pie plate I could use instead? Thanks so much!

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Adrianna Adarme June 29, 2016 at 1:43 pm

hmm…do you have a 10 or 12-inch pie plate? this could also work in a 9 x 13-inch baking dish. it might be kinda deep but it still should work!

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Stacy June 29, 2016 at 1:50 pm

I have a 10″. I’ll post after I make it to let you know how it worked out in case someone else is wondering as well. Thanks so much! I just grabbed the rhubarb out of the garden, so I’m excited to try this recipe!

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Stacy June 29, 2016 at 5:40 pm

Mine was actually a 9.5″ pie plate so I was worried it wouldn’t all fit. I used 4 pears because mine were small, but it didn’t nearly fill up the 9.5″. I think a 9″ would actually work fine. I really like the slab idea, but I just didn’t have money to spend to purchase the quarter baking sheet. Thanks for your help! Can’t wait for it to cool so I can taste it!

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Adrianna Adarme June 29, 2016 at 5:47 pm

Ahhh! Ok, yeah it might be the fact that yours are small. I remember mine were pretty medium-sized. And yes, definitely don’t spend the money if on anything kitchen-related if you’re not gonna use it like everyday! :)

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