This recipe was directly inspired by a late spring trip to France. Despite lingering storms, there are signs of warm weather the presence of Spring produce like peas, asparagus, and rhubarb on every menu.
13/4 poundssmall strawberrieshulled and quartered (about 5 cups)
13/4 poundsrhubarbcut into 3/4-inch pieces (about 5 cups)
1/2cupgranulated sugar
1/3cuppacked light brown sugar
3tablespoonscornstarch
2tablespoonsfreshly-squeezed orange juice
11/2 teaspoonsgrated orange zest
Pinchkosher salt
Pinchground cardamom
For The Slab Pie:
2poundspie doughdivided into 4 and shaped into disks
1largeegg yolkbeaten with 2 teaspoons water
1/3cupTurbinado or sanding sugar
For Serving:
Heavy Cream or Ice Creamfor serving (optional)
Instructions
Macerate The Fruit: Combine strawberries, rhubarb, granulated and brown sugars, cornstarch, orange zest, orange juice, spices, and salt in a large bowl and toss to coat. Set aside until ready to use.
Shape The Slab Pie: Lightly flour a work surface and rolling pin. Stack two of the disks on top of each other and roll to a 13-by-17-inch rectangle. Transfer dough to a 10-by-14-inch rimmed baking sheet and press gently to fit into pan. and fill with fruit mixture. Roll two remaining disks to an 11-by-15-inch rectangle then place atop pie, pressing along edges to seal.
Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with turbinado or sanding sugar. With a paring knife, cut slits on top to vent.
Bake The Slab Pie: Place pie in freezer to set up briefly, at least 15 minutes; meanwhile, heat the oven to 375°F and arrange a rack in the middle. When oven is heated, place pie in oven. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack until juices cool and set up, at least 1 hour. Serve warm or at room temperature with cream and ice cream.