Strawberry-Rhubarb Slab Pie & King Arthur Flour Giveaway! {Naptime Entertaining}
The Occasion: Strawberry picking weekend, casual weekend at home with lots of expected guests.
Number of People: Anywhere between 4 and 8
Menu: Strawberry-Rhubarb Slab Pie to have on hand for anyone/everyone!
Last week I took two little girls strawberry picking. Between the three of us we picked 23 pounds of fresh strawberries in under an hour. It was impressive, to say the least, and I was so proud of my little farmhands for be so discriminate in their picking. They actually followed my guidelines in the fields and only picking the brightest, reddest, strawberries they could find! Half of the loot went home with the playdate and the rest came home to our kitchen. With an exhausted child upstairs for a little quiet time I quickly set to work washing, hulling, and chopped the ruby red fruit. The first thing on my baking agenda? Pie!
I haven’t talked much about my beloved rhubarb this spring but I’ve been baking up a storm with it. All sorts of rhubarb treats have been spilling out of the kitchen including Brown Butter Rhubarb Muffins, Rhubarb Syrup, and all kinds of cakes, including this yogurt cake made with the remains of last year’s frozen stash. With a few fresh stalks on hand and a mountain of freshly picked strawberries I set straight to work making a gorgeous Strawberry Rhubarb Slab Pie. Since I knew we would be having people in and out of the house for the weekend I decided on a slab pie instead of a regular sized one so it would last longer. I also like the way slab pies seem easier to serve, they are more like pie bars, and have such a cool rustic look to them.
While my daughter played in her room (and actually fell asleep for a quick nap) I made the crust to chill and prepared the strawberry rhubarb filling. Before dinner I rolled out the crust and put everything in the oven to bake. We rushed through our meal because we could barely wait to get to dessert. The aroma from the oven was intoxicating and the pie emerged from the oven all warm and bubbly with a gorgeous golden crust. After not-so-patiently waiting for it to cool we eagerly cut a few slices to serve with ice cream. The buttery crust was perfectly warm and flakey wrapped around the sweet tart filling. For the rest of the weekend I served slice after slice of pie to friends as they came in and out for this or that and by Monday it was nearly gone. I am not going to lie, since I didn’t want to miss out on any of its fresh glory I ate the last slice for breakfast.
To celebrate the start of pie season I am teamed up with King Arthur Flour for a terrific pie giveaway! Here is what is including in the prize package and the entry rules!
4. 1 Bag King Arthur All-Purpose Flour (a coupon will be sent so you can pick up a free bag at your local grocery store)
To Enter to Win:
1) Leave a comment sharing your favorite kind of summer pie
2) Subscribe to me on Facebook (click this link)
3) Sign up for The Naptime Chef newsletter on the upper right hand side of the page.
4) Enter to win the King Arthur Flour Getaway Sweepstakes here: Enter Sweepstakes
5) Contest runs from June 5th at 7:00am ET through June 13th at 7:00am. Winner will be announced in the newsletter on Friday June 15th. If the winner does not claim prize within 48 hours another winner will be chosen.
Recipe
Strawberry Rhubarb Slab Pie
Ingredients
For the crust:
| 5 | cups King Arthur All-Purpose flour |
| 2 | teaspoons kosher salt |
| 2 | tablespoons sugar |
| 4 | sticks (2 cups) cold unsalted butter, cut into small pieces. |
| 1 | cup ice water, or more as needed |
For the filling:
| 6 | cups fresh strawberries, washed, hulled, sliced |
| 2 | cups fresh rhubarb, washed and sliced into 1-inch pieces |
| 3 | tablespoons cornstarch |
| ½ | cup sugar |
| 2 | lemons, zested and juiced |
Instructions
1. In a food processor, combine the flour, salt, sugar, and butter and pulse until a small crumb forms. Remove the tube of the food processor and pulse while slowly added the ice water. Stop adding the water once a ball of dough forms. If the dough seems a little dry add a little more water bit by bit just until the dough comes together. Remove the dough from the processor and divide it in two. Form two disks with the dough and wrap them with plastic wrap. Refrigerate for one hour or up to 12.
2. Preheat the oven to 375F. Remove the dough from the refrigerator to warm slightly. In a large bowl combine the strawberries, rhubarb, cornstarch, sugar, and lemon zest and juice. Stir well and let sit while you roll out the dough.
3. On a heavily floured surface roll out one piece of dough to be 12 x 16 in size. Drape it into an 11 x 15 rimmed baking sheet and trim the edges. Roll out the second rectangle to be 11 x 15. Brush the filling into the dough and spread it evenly around. Then place the second piece of dough over the pie. Brush the edges lightly with water and seal the edges together with your finger tips. Cut a pattern or make slits in the top of the pie crust to allow it to vent while baking. It helps to place a second pan the rack below this pan, or have an oven liner in case any of the filling bubbles over.
4. Bake the pie for about 40 to 45 minutes, or until the crust is golden brown and the filling is warm and bubbly. Allow to cool for about 20 minutes before slicing and serving!
Naptime Notes
Naptime Recipe Serving ideas
We served this traditionally a la mode, but it would be great with whipped cream or sorbet.
Naptime Stopwatch
30 minutes prep time, 40 minutes baking time
Naptime Reviews
Everyone loved these cool pie bars. This shape is so conducive to large crowds and casual guests.
blueberry! my fave!
This is such a gorgeous pie, Kelsey! I’m hoping to do a bit of pie-making this summer. I have a weakness for old-fashioned ice box pies.
I love a blackberry pie!
Im a subscriber!
I love a simple custard pie with fresh fruit topping!
I follow you on FB (as Floptimism)
I entered the KA sweepstakes!
And I subscribe to your newsletter 🙂
Whatever is a “pie filling enhancer”? I feel silly asking, since I think you’re just talking about sugar (YUM) but I’m not sure . . . . As to my favorite kind of pie, I love marionberry (my northwest roots are showing).
Hi! The pie filling enhancer is KAF’s special product that thickens the pie filling perfectly and adds a few flavor notes. I use it when I can and recommend trying some if you have the chance. No more runny pies! 🙂 I love the idea of marionberry!
Ahhh! That makes sense! Thanks for “filling” me in!
I love blueberry pie!
That looks divine. I love a good fresh strawberry pie where the filling isn’t cooked. That’d be my favorite.
I like Chocolate-Peanut Butter Ice Cream Pie for the summer. It’s a great treat for a warm evening.
I love strawbErry pie that’s not too sweet
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My favorite summer pie is cherry!
I like all kinds of pie!
I love Peach Queen Cobbler! It’s easy and can be adapted for whatever fruit you have on hand. For Georgia, it’s got to be peaches!
Blueberry Pie with a crumbly crust
blackberry pie!
liked you on facebook!
signed up for the newsletter.
entered the getaway sweepstakes
Favorite summer pie, hmmmmm, tough one. Let’s see strawberry, blueberry, cherry, can’t pick so i will go with a mix of all three!!!
This looks fabulous. I want to make it for a potluck, but I don’t have and 11×15″ pan. Would a jelly roll pan work or does it need higher sides?
Hi Sarah – it would work, just roll out the crust a little thinner!
Wild Vermont blueberries of course…..
Hiiiiii! I just found you from the King Arthur Blog and Bake in VT that wrapped up last week and I was ecstatic that you are from CT… well, actually that you are from Ffld. I used to live in Trumbull and now I am in Danbury living with my fiancé and blogging away just like you. I am so excited that there is another foodie around blogging just like me.
Well neighbor I am definitely your newest follower!!! 🙂
Hi! Welcome!
Rhubarb, for sure. No, wait, blueberry. Or what about coconut cream? Lemon? Oh, dear. Clearly there can’t be just one.
I would have to say a lemon icebox or a key lime pie would be my favorite. So crisp and cool and refreshing!
A local eatery used to make a Fresh Fruit Ambrosia pie which was my favorite until it closed, I have never been able to reproduce it, and miss it very much. Since it was always my dessert of choice for my birthday my family would try various different pies to replace it. Last year while vacationing in Cancun I saw a creme brulee pie in a display at a restaurant. I never ordered it cuz I didn’t need those calories, but my sweet husband knew I wished I had so he made me one for my birthday that year and now I have a new favorite, (though I still miss that Ambrosia pie) He looked up creme brulee pie on the internet and made it, it was so good.
I already like you on Facebook.
I already subscribe to your emails.
My favorite Summer Pie is Strawberry Ruebarb! Yummy!
my favorite summer pie? LEMON!!! 🙂 I have fallen in love with lemon sour cream pie lately… ahhh heaven…
I have been following you on FB for some time now 🙂 Love it!
I enjoy getting your newsletter!
I entered the KAF sweepstakes! 🙂
I love apple pie. The Strawberry-Rhubarb looks divine! I will have to use this recipe. Thanks!
romapup at gmail dot com
Subscribed on FB under Rochelle Martin romapup at gmail dot com
Current email subscriber
romapup at gmail dot com
I love huckleberry pie!!!
I love fruit pies but if I had to choose just one it would be blueberry.I subscribe to your blog.
Marionberry or wild blackberry!!
Peach and Blackberry Pie! With a rustic crust sprinkled with turbinado sugar just before baking.
(also, I did everything else on the entry list. Thank you for such an awesome recipe and the giveaway!)
I love apple pie!
I am a fan on FB (Ro’Chele Apple).
I entered King Arthur’s sweepstakes! (Ro’Chele Apple)
And I’m a newsletter subscriber!
Thanks for the chance! I always get King Arthur’s organic unbleached flour!
rhubarb crisp. pretty much pie without the crust! my favorite!
My favorite kind of summer pie has to be strawberry rhubarb!!
I love a savory Tomato Pie…..tomatoes in summer are one of my favorite things about the season. Thanks for your recipes! Can’t wait to try this slab pie! I am a subscriber, but I don’t have or want a Facebook account. Thanks for the contest/giveaways! Love your book!
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