Thought my aunt's recipe was lost for good. Just found it and it's even yummier!

Raspberry Rhubarb Slab Pie is a delightful dessert that combines the sweetness of raspberries with the tartness of rhubarb in a convenient, large-format pie. This recipe is perfect for those of us balancing a busy workweek but still wanting to enjoy homemade comfort food. The slab pie is a Midwest favorite, ideal for gatherings, whether it's a weekend barbecue with neighbors or a family dinner. You'll love how the vibrant flavors come together in every bite, and it's a great way to use seasonal produce.

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a full, summery meal, serve it alongside something savory like grilled chicken and a fresh garden salad. It's also perfect for a potluck or picnic, where everyone can grab a piece and enjoy it on the go.

Servings: 12

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold and cut into cubes
1/4 to 1/2 cup ice water
4 cups rhubarb, chopped
2 cups raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
2 tablespoons coarse sugar (optional, for sprinkling)

In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, a tablespoon at a time, until the dough begins to come together.

Divide the dough into two portions, flatten into disks, and refrigerate for at least 30 minutes.

Preheat the oven to 400°F (200°C).

In another bowl, toss the rhubarb and raspberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside.

On a lightly floured surface, roll out one portion of the dough to fit a 10x15-inch jelly roll pan, leaving some overhang.

Transfer the dough to the pan, pressing gently into the corners.

Pour the fruit mixture over the crust and spread evenly.

Roll out the second portion of dough and place it over the filling. Trim and seal the edges, cutting a few small slits in the top crust for steam to escape.

Brush the top with beaten egg and sprinkle with coarse sugar if desired.

Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.

Let the pie cool completely on a wire rack before cutting into squares and serving.

For a different twist, try swapping out the raspberries for strawberries or blackberries. If you're avoiding refined sugar, you can use honey or maple syrup as a sweeter alternative. This pie is also fantastic with a crumb topping—just mix butter, flour, brown sugar, and a bit of cinnamon, and sprinkle it over the fruit instead of using the top crust.