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Rhubarb Slab Pie with Pears and Braided Lattice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Rhubarb Slab Pie is a delightful dessert featuring a flaky homemade pie crust filled with a tangy-sweet combination of rhubarb and pear. The slab design with an intricate lattice and braided top crust adds an elegant touch, making it perfect for gatherings. Served best at room temperature with ice cream or whipped cream, this pie balances tartness with a buttery crust in a rustic yet refined presentation.

Ingredients

For the Pie Crust

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

For the Filling

  • 1 pound rhubarb, cut into 1/4-inch pieces
  • 2 pears, cored and sliced into 1/4-inch pieces
  • 2/3 cup light brown sugar
  • 2 tablespoons corn starch
  • Zest from 1 lemon or Meyer lemon
  • 2 teaspoons vanilla extract
  • Pinch of salt

For the Topping and Finishing

  • 1 large egg + 2 tablespoons milk (whisked together for egg wash)
  • 1 tablespoon turbinado sugar or demarara sugar
  • Ice cream or whipped cream, for serving

Instructions

  1. Make the Pie Crust: In a large bowl, combine flour, sugar, and salt. Grate cold butter over the flour using a box grater, then quickly break the butter pieces into the flour with your hands until pea-sized bits remain evenly distributed.
  2. Add Water and Form Dough: Add 3/4 cup cold water and mix; the dough will appear shaggy. Add additional water 1 tablespoon at a time (typically 3-4 tablespoons more) until the dough just comes together. Flour your counter, transfer the dough, and knead a few times until smooth. Divide the dough into two discs—a smaller 1/3 portion for the bottom crust and a larger 2/3 portion for the top crust. Wrap both discs in plastic wrap and chill for at least 1 hour or ideally overnight.
  3. Roll Out Bottom Crust: Remove the smaller dough disc from the fridge and let rest for 10 minutes to reach room temperature. Flour your surface and rolling pin. Roll the dough into a 13x10 inch rectangle, using your quarter baking sheet as a guide. Carefully transfer it onto the baking sheet, fitting it into the bottom and up the sides. Trim the edges leaving a 1-inch overhang.
  4. Prepare Filling: In a medium bowl, mix rhubarb, pear slices, brown sugar, corn starch, lemon zest, vanilla extract, and a pinch of salt. Let sit for 10 to 15 minutes while you prepare the top crust.
  5. Fill and Chill Pie Shell: Pour the fruit filling evenly into the pie crust on the baking sheet. Transfer to the freezer to chill while you roll out the top crust.
  6. Roll and Design the Top Crust: Roll the larger dough disc on a floured surface. For the top, prepare a decorative design by cutting thick strips for lattice and thin strips for braiding. Arrange lattice strips over the filling, then weave the braided strips between them. Tuck and crimp the edges neatly around the entire slab pie. Chill in the freezer for 30 minutes to prevent shrinking during baking.
  7. Preheat Oven and Apply Egg Wash: Preheat the oven to 400°F (205°C). Brush the entire top crust generously with the egg wash (egg plus milk mixture). Sprinkle turbinado sugar over the crust for added texture and sweetness.
  8. Bake The Pie - Initial Stage: Place the slab pie on a half baking sheet and bake at 400°F for about 20 minutes or until the crust turns lightly golden brown.
  9. Bake The Pie - Finish Baking: Reduce oven temperature to 350°F (175°C) and continue baking for an additional 20 to 30 minutes until the crust is a deeper golden brown and the filling is bubbling.
  10. Cool and Serve: Transfer the pie to a cooling rack and allow it to cool completely at room temperature for about 3 hours. Cooling fully is essential for the filling to set and avoid spillage when slicing. Serve the slab pie with ice cream or whipped cream for a perfect dessert experience.

Notes

  • Keep the dough and butter very cold throughout to achieve a flaky crust.
  • Use a quarter baking sheet as a guide for rolling dough to the appropriate slab size.
  • Freezing the assembled pie before baking helps prevent shrinking and maintains lattice structure.
  • Allow the pie to cool completely before slicing to set the filling and avoid spilling.
  • The rhubarb filling is tart; the pears and brown sugar balance the flavor.
  • Egg wash and turbinado sugar add a beautiful golden finish and gentle crunch to the crust.
  • This pie is best served at room temperature alongside ice cream or whipped cream.

Find it online: https://ivysrecipes.com/rhubarb-slab-pie-with-pears-and-braided-lattice-recipe/