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  Milk; +2 tb
      1 lg Egg yolk; room temperature
      2 c  Sugar
    1/3 c  Corn starch
      5 c  Unsweetened raspberries;
           - thawed if frozen, drained
      3 c  Rhubarb; sliced, 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 tb 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 @ 375°F/190°C.
  
  Roll out larger portion of dough between 2 large sheets of lightly
  floured waxed paper into an 18x13" rectangle. Transfer to an
  ungreased 15x10x1" 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.
  
  Recipe by Jeanne Ambrose, Milwaukee, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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