Summer Bliss Peach-Berry Rhubarb Slab Pie
Indulge your taste buds with this vibrant Summer Bliss Peach-Berry Rhubarb Slab Pie, a delightful fusion of flavors that captures the essence of warm summer days. This luscious dessert features a juicy medley of tart peaches, sweet berries, and tangy rhubarb enveloped in a buttery, flaky cinnamon-sugar pie crust, complemented by a crumbly streusel topping. Perfect for feeding a crowd, this pie promises to impress with its enticing aroma and colorful presentation. Serve it warm or chilled with a scoop of vanilla ice cream for an unforgettable treat. Get ready for rave reviews from friends and family who simply can't resist this heavenly dessert!
12
Servings
300
Calories
25
Ingredients
Ingredients
Peaches
8 (small or medium, peeled and sliced)
Raspberries
1/2 cup (fresh)
Blackberries
1/2 cup (fresh)
Strawberries
3/4 cup (quartered)
Rhubarb
1 cup (cut into 1/4 - 1/2 inch pieces)
Cinnamon
1 1/2 teaspoons (for filling)
Butter
2 tablespoons (melted (for filling))
Corn Syrup
3 tablespoons (for filling)
Honey
1 tablespoon (for filling)
Lemon Juice
2 teaspoons (fresh)
Fresh Orange Juice
1 tablespoon (squeezed)
Cornstarch
1 teaspoon (for thickening)
Granulated Sugar
1 1/2 cups (divided)
All-Purpose Flour
2 1/4 cups (for crust)
Salt
3/4 teaspoon (for crust)
Butter
1 cup (for crust and streusel)
Shortening
1/3 cup (for crust)
Cold Water
8-10 tablespoons (for crust and streusel)
Granulated Sugar
1/4 cup (for sprinkling on crust)
Cinnamon
1 teaspoon (for sprinkling on crust)
Flour
1 1/2 cups (for streusel topping)
Granulated Sugar
1 1/2 cups (for streusel topping)
Cinnamon
3 teaspoons (for streusel topping)
Butter
1/2 cup (softened for streusel topping)
Cold Water
2 tablespoons (for streusel topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the crust by combining 2 1/4 cups of all-purpose flour and 3/4 teaspoon of salt in a medium bowl. Cut in 1/3 cup of butter and 1/3 cup of shortening using a pastry blender until the mixture resembles coarse crumbs, with no pieces larger than a pea.
3
Gradually add 8-10 tablespoons of cold water, one tablespoon at a time, mixing gently with a fork until the dough holds together but remains slightly crumbly. Press the dough into an ungreased 9x13 inch glass baking dish, covering the bottom and halfway up the sides. Brush the crust with melted butter and sprinkle evenly with a mixture of 1/4 cup granulated sugar and 1 teaspoon of cinnamon. Set aside.
4
For the filling, peel and slice 2 peaches and combine them in a medium bowl with the quartered strawberries, raspberries, blackberries, and chopped rhubarb. In a small bowl, mix 1 tablespoon of flour and 2 tablespoons of sugar, then sprinkle this mixture over the fruit and toss gently to coat. Set this bowl aside.
5
In a medium saucepan over medium heat, combine the remaining sliced peaches, 1 1/2 teaspoons of cinnamon, 2 tablespoons of butter, 3 tablespoons of corn syrup, 1 tablespoon of honey, 2 teaspoons of lemon juice, 1 tablespoon of fresh squeezed orange juice, and 1 1/2 cups of granulated sugar. Stir frequently until the peaches soften and release their juices.
6
Mix 1 teaspoon of cornstarch with a splash of cold water in a separate small bowl. Once the fruit mixture starts bubbling, stir in the cornstarch mixture. Allow it to boil gently, stirring occasionally, until the filling thickens to a syrupy consistency and clings to the spoon. Remove from heat and gently fold in the reserved fruit mixture to combine. Let this filling cool slightly.
7
Place the prepared crust in the preheated oven and bake for 10-12 minutes, or until the butter is melted and the sugar and cinnamon are absorbed.
8
While the crust bakes, prepare the streusel by combining 1 1/2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 3 teaspoons of cinnamon, and 1/2 cup of softened butter in a medium bowl. Mix until crumbly and the dry ingredients are moistened. Set aside.
9
Once the crust is ready, remove it from the oven and pour the peach-berry-rhubarb filling over the crust, spreading it evenly. Top with the streusel mixture, ensuring to cover the filling completely, especially around the edges to prevent bubbling over.
10
Bake the pie in the center of the oven for approximately 45 minutes, or until the crust is golden brown and the streusel is crunchy. Allow it to cool for at least an hour before slicing into 12 pieces. Serve warm or at room temperature, and enjoy!
Nutrition Information
15
Fat
47
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Summer Bliss Peach-Berry Rhubarb Slab Pie?
It is a vibrant dessert featuring a juicy medley of tart peaches, sweet berries, and tangy rhubarb inside a buttery, flaky cinnamon-sugar crust topped with a crumbly streusel.
How many servings does this slab pie provide?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated and set to 350°F (175°C).
What size baking dish is required for this recipe?
A 9x13 inch glass baking dish is recommended.
How do I prepare the peaches for the filling?
You should peel and slice 8 small or medium peaches, dividing them between a raw mixture and a cooked mixture.
What ingredients are needed for the pie crust?
The crust consists of 2 1/4 cups all-purpose flour, 3/4 teaspoon salt, 1/3 cup butter, 1/3 cup shortening, and 8-10 tablespoons of cold water.
Is there a special coating for the crust?
Yes, the crust is brushed with melted butter and sprinkled with a mixture of 1/4 cup granulated sugar and 1 teaspoon of cinnamon.
Which berries are included in this slab pie?
The recipe uses 1/2 cup raspberries, 1/2 cup blackberries, and 3/4 cup quartered strawberries.
How should the rhubarb be prepared?
The rhubarb should be chopped into 1/4 to 1/2 inch pieces to equal 1 cup.
How is the fruit filling thickened?
The filling is thickened using a mixture of 1 teaspoon cornstarch and a splash of cold water added to the bubbling fruit mixture.
What sweeteners are used in the peach filling?
The filling uses a combination of 1 1/2 cups granulated sugar, 3 tablespoons corn syrup, and 1 tablespoon of honey.
Do I need to pre-bake the crust?
Yes, the crust should be pre-baked for 10-12 minutes until the butter is melted and the sugar-cinnamon mixture is absorbed.
What ingredients make up the streusel topping?
The streusel is made from 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons cinnamon, and 1/2 cup softened butter.
How long does the fully assembled pie bake?
The pie should bake in the center of the oven for approximately 45 minutes.
How do I know when the slab pie is finished baking?
The pie is done when the crust is golden brown and the streusel topping is crunchy.
How long should the pie cool before serving?
It should cool for at least one hour to allow the filling to set before slicing.
Can I serve this pie warm?
Yes, it can be served warm or at room temperature, often accompanied by vanilla ice cream.
What are the nutritional facts regarding calories and fat?
Each serving contains approximately 300 calories and 15 grams of fat.
How many carbohydrates are in one serving?
There are 47 grams of carbohydrates per serving.
Does the recipe use any citrus?
Yes, the filling includes 2 teaspoons of fresh lemon juice and 1 tablespoon of fresh squeezed orange juice.
What is the protein content per serving?
There are 4 grams of protein per serving.
How many ingredients are required in total?
There are 25 individual ingredients listed for this recipe.
What is the technique for mixing the crust?
Use a pastry blender to cut butter and shortening into the flour until it resembles coarse crumbs no larger than a pea.
What type of flour is recommended?
All-purpose flour is used for the crust, the streusel, and a small amount for the raw fruit coating.
Is salt used in the recipe?
Yes, 3/4 teaspoon of salt is included in the crust mixture.
How should the raw fruit be prepared before adding to the cooked mixture?
The raw berries, rhubarb, and some peaches are tossed with 1 tablespoon of flour and 2 tablespoons of sugar.
What is the role of the cornstarch?
It acts as a thickening agent to ensure the fruit filling reaches a syrupy consistency that clings to a spoon.
Is this recipe suitable for large gatherings?
Yes, slab pies are specifically mentioned as being perfect for feeding a crowd.
What is the texture of the streusel?
The streusel should be crumbly and crunchy once baked.
Does the crust contain cinnamon?
While not in the dough itself, the crust is topped with a cinnamon-sugar layer before the filling is added.