Description
This slab pie combines tart rhubarb with rich and creamy mascarpone for a heavenly seasonal treat.
Ingredients
Scale
- Bundle of fresh rhubarb stalks
- 1 TBSP all-purpose flour
- 1 TBSP granulated sugar
- 1 TBSP cold water
- 1/2 tsp cornstarch
- 4 oz mascarpone cheese
- 1/2 cup sliced almonds
- 1/2 tsp almond extract
- 1/2 tsp kosher salt
- 1 egg + splash of milk (whisked) for egg wash
- 1 TBSP honey for generous drizzle
- PIE CRUST :
- CLICK HERE for Nana’s Pie Crust recipe
Instructions
For the Filling
- Preheat oven to 375 degrees. Make pie crust dough as outlined here in recipe. On a floured surface, roll out to rectangular slab and set aside.
- Wash and pat dry rhubarb stalks. Cut stalks in half lengthwise and then slice each segment in half into thinner pieces. Place into a large mixing bowl with flour, cornstarch, almond extract and cold water, tossing to dredge the rhubarb. Add sliced almonds, reserving a handful to sprinkle on top as garnish.
- Spread mascarpone cheese over the pie crust slab, leaving approximately one inch border to fold over the crust. Lay pieces of dredged rhubarb side by side across the mascarpone slab all the way across until completely covered. Sprinkle granulated sugar (reserving a small amount for garnishing the crust) and kosher salt across the top of the rhubarb. Sprinkle remaining sliced almonds across the top of the rhubarb filling.
- Fold edges of pie crust back over to “seal” the slab pie and using a fork to crimp closed. Use a pastry brush to apply egg wash to the rim of pie crust and sprinkle with remaining dusting of granulated sugar. Finally, drizzle entire slab with a generous amount of honey.
- Bake for 30-40 minutes until rhubarb is tender. Set aside to cool before slicing. Top with a scoop of fresh vanilla bean ice cream and enjoy!