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Strawberry-Rhubarb Slab Pie

(3)

3 reviews

20 min prep time
2 hr 0 min total time
7 ingredients
24 servings

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Save

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Rhubarb and strawberries are the perfect combination in this easy-to-make slab pie.

Ingredients

2: boxes Pillsbury™ refrigerated pie crusts, softened as directed on box

3: cups fresh or frozen (thawed and drained) cut rhubarb (1 lb)

3: cups fresh strawberries, quartered (from 8-oz container)

1/2: cup plus 1 tablespoon granulated sugar

1/3: cup packed brown sugar

1/4: cup cornstarch

1: teaspoon grated orange peel

Steps

1 Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
2 In large bowl, mix rhubarb, strawberries, 1/2 cup of the granulated sugar, the brown sugar, cornstarch and orange peel until well mixed. Spoon into crust-lined pan.
3 Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of rhubarb mixture. Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Flute or crimp edges. Cut several slits in top crust; sprinkle with remaining 1 tablespoon granulated sugar.
4 Bake 40 to 45 minutes or until golden brown. Cool 1 hour.

1 Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
2 In large bowl, mix rhubarb, strawberries, 1/2 cup of the granulated sugar, the brown sugar, cornstarch and orange peel until well mixed. Spoon into crust-lined pan.
3 Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of rhubarb mixture. Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Flute or crimp edges. Cut several slits in top crust; sprinkle with remaining 1 tablespoon granulated sugar.
4 Bake 40 to 45 minutes or until golden brown. Cool 1 hour.

Expert Tips

If desired, brush crust with milk before sprinkling with sugar.

Top with whipped cream or vanilla ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 104.6
Calories from Fat: 35

% Daily Value

Total Fat: 4.1g; 6%
Saturated Fat 1.7g 8% Trans Fat 0g
Cholesterol: 3.3mg; 1%
Sodium: 88.3mg; 4%
Total Carbohydrate: 17.5g; 6%
Dietary Fiber 0.6g 2% Sugars 7.3g
Protein: 0.2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 12%; 12%
Calcium: 2%; 2%
Iron: 0.60%; 1%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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