Musical pairing – Rhubarb Pie by John Fogerty
I love pie. Let me back up and say I love a great pie. I love everything about a great tasting pie . . . the crust, the butter, the spices, not to mention that a pie in the oven makes the whole house smell like somebody loves you . . . and the filling . . . the glorious filling; especially fruit filling that bubbles over onto the baking sheet you’ve placed under your pie tin (you do this, right??) . . . because sometimes, just sometimes, that overflowing filling doesn’t necessarily burn but rather creates a glossy, ooey-gooeyness of pie filling goodness that you can sneak into your mouth before anyone is the wiser . . . oh my . . . yes, I do love me some pie . . . 
I’ve mentioned before that living in the little house on Ankeny Street we didn’t have birthday parties where we invited classmates over; instead my mother allowed us to choose a dinner menu and the dessert we wanted; mine was easy – angel food cake or cherry pie. I think I chose cherry pie because my birthday is in February, near President Washington’s birthday in fact, and there was something about someone cutting down a cherry tree . . . or was that Lincoln . . . I didn’t pay much attention to that kind of thing when I was in school – never thought I’d have to use that information . . . huh. guess that theory was wrong . . . be that as it may . . . I remember being smitten with the lattice tops my mother would create and seeing those beautiful dark, sugar-lacquered ruby cherries taunting me from beneath those oh-so-flaky pieces of crust . . . still makes my mouth water thinking about it now. 
So yes. Pie has always had a place near and dear to my heart and last summer I decided I wanted to learn to make a slab pie . . . it took a year’s worth of waiting but oh honey, lemme tell yuh . . . this was worth the wait (weight) in gold!! 
I think slab pies are perfect for parties, picnics, family reunions and everything in between; serve them at room temp, they are intended to be hand-held, but feel free to serve them on a plate with a scoop of ice cream! Here is how I made this one ~
RHUBARB CREAM SLAB PIE
Makes 1 10×13 sheet pan, 1-inch deep
Serves 16-20
INGREDIENTS:
- Your favorite recipe for a two-crust pie (or a good quality store-bought crust) **
- 6 cups sliced rhubarb, approximately ½-inch thick
- ¾ cups light brown sugar
- ¾ cups white sugar
- 6 Tablespoons all-purpose flour
- ¾ teaspoon freshly ground nutmeg (reduce to ½ tsp if using ground nutmeg)
- zest of 1 orange
- pinch of salt
- 2 Tablespoons Cointreau (optional)
- 3 slightly beaten eggs
- ¼ cup heavy cream
- ¼ cup butter, cut into small cubes
- cream for brushing top pastry
- raw sugar for sprinkling top pastry
METHOD:
- Preheat oven to 375 degrees.
- If you’re making your own crust, prepare according to directions; divide into two sections and refrigerate for at least one hour (this allows the gluten to relax and will reduce the amount of shrinkage so don’t skip this step). If you’re using a store-bought crust, begin at step 3.
- Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat.
- In a separate bowl, add eggs and cream; blend well and add to rhubarb mixture; stir to combine. Set aside in refrigerator until you’re ready to fill the pie.
- Take out one section of crust and on a slightly floured surface, roll out to an 13-by-16 inch rectangle; place in bottom of sheet pan; NOTE: you want to have overlap.
- Refrigerate bottom crust for 5 minutes.
- Remove crust and rhubarb filling from refrigerator and spread rhubarb filling evenly over bottom crust. Dot with butter pieces. Refrigerate while you get top crust rolled and ready to place.
- On a lightly floured surface, roll out remaining piece of dough into a 12-by-15-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over, or if you’re fancy, cut a design in the top. Brush with heavy cream and sprinkle with raw sugar. Refrigerate the entire pie for 5 minutes before baking – you want your crust to be cold when you place it in the oven.
- To prevent over-browning, loosely cover pie with foil and bake at 375 degrees for 30 minutes; remove foil and bake for another 30 minutes or until crust is golden and filling is bubbling – mine actually took about an hour and 10 minutes to fully bake. You can always loosely place foil over pie if it is browning too much.
- Transfer to a wire rack until just warm to the touch, about 45 minutes.
- Serve warm or room temperature.
Can’t get enough? Here’s more pie love from around the web!
Blueberry Pie
Chocolate Candy Bar Pie
Flavor Of The Month Texas Peach Pie
Fresh Strawberry Pie
Lemonade Pie
Smores Pie
Sweet Cherry Pie
Whole Lemon Pie + Blueberry-Strawberry Pie
I can’t wait to try this!!!
I never heard of ‘slab pies’ and believe me, I live for pie! Where does the name come from? I love the custard addition to this one. I am definitely not yet finished with rhubarb this summer. p.s. happy pie day!
I made this for my English husband last night and he went back for seconds! Will definitely be making this again 🙂
I love this type of pie…like pie bars 🙂 I also need to give rhubarb another try, we didn’t get off on the right foot many years ago. I think she needs a chance to redeem herself 🙂
Mmmm never had slab pie and it looks so good. Love rhubarb too though now and excuse to buy it for the first time this season. You know didn’t cross my mind to look for it today but definitely midweek when I frequent the market again!
I have never had a slab pie, but I can see I’ve been missing out!
This looks delicious!
Me oh my, I need this pie.
Like now.
Oh, this looks perfect! I needed a dessert for tomorrow evening, and I was thinking pie… But the guest list is a bit larger than I had expected, so a standard 9″ pie just wouldn’t do. You are definitely onto something with the slab pie, though. Love it!
I never had birthday parties for the same reason. But my Mom used to cook something special for me. I only wish we had cherries in our part of the world.
Love the idea of slab pie and it looks fantastic.
I’ve only recently heard of slab pies and I’m really liking the idea! You know I can’t fit a crust into a pie plate to save my life, but I believe I could do this. Yeah, I can do this. Giving it a try next week. For sure!
Oh, this looks beautiful- especially the first picture. It’s an amazing photo! I’ve never made a slab pie but might have to change that sooner than later!
Get the ice cream ready, I’m coming over for a slice of pie!
I love the concept!
We are still swamped with rhubarb. I can’t wait to try this pie! We better find some friends to invite over though or I might eat the whole thing:)
I would say this was definetly worth waiting for!
My two favorites – rhubarb and cherry (ok, so peach is a 3rd). My first rhubarb custard pie I ever made had my grandmother ranting about how delicious it was. I think I was all of 18. The desire to make more just came naturally when all I would hear was how good it was after I made it! This looks yummy and really takes me back!
I could definitely have some love for that slab pie too. I now know where I can come and get one. 🙂
This caught me right away- it is absolutely gorgeous! My slab pie always looks terrible- thanks for a good method/recipe 🙂
Gorgeous! I’d maim someone for a slice of that pie right about now. 🙂
Funnily enough, this is the first time I’ve ever seen a slab pie… guess they’re just not that common up here in Canada. Brilliant idea, though. (And really, is there any pie filling more perfect than rhubarb? I think not.)
What a coincidence. I just purchased some Rhubarb at the specialty market and Mattt asked (hoping) if I was going to make a pie, this looks amazing – guess he’s going to get his wish! Would I be okay using a glass dish, I think it may be a little deeper than yours? You know how I struggle with pastry.
I love slab pies! This is perfect for the season!
Looks good! I am obsessed with rhubarb. Would love if you shared at our Seasonal Potluck link up party here! http://www.wp.me/p1vvGp-aH
What a great idea – slab pie! Perfect for casual summer get togethers and a large crowd. So nice to be able to recreate those childhood memories of your favorite cherry pie with your own twist.
Your pictures are gorgeous.. and those dishes!! Perfection! I am betting the pie is pretty darn amazing as well. 😉
Sweet mother of God! I just about swooned when I saw this. My mother made a rhubarb custard pie that was simplicity and total goodness wrapped in an amazingly flakey crust. I weep when I think of that pie. I haven’t had one in years. I’m the youngest of seven and we too, did the birthday dinners (who had big parties back then?). My choice was usually cabbage rolls and rhubarb custard pie. Ha! What a combination!!! Thanks for the memories 🙂