Raspberry Pecan Crumble Slab Pie

Our raspberry pecan crumble slab pie is guaranteed to be a success at your next party. do that recipe nowadays or bookmark for the vacations!

INGREDIENTS

Crust :

• 2/3 Cup to 3/4 cup ice water
• 3 1/2 Cups all-purpose flour
• 2 1/4 sticks of unsalted butter, chilled and cut into small pieces
• 1 1/2 Teaspoons fine salt

Filling :

• 1/4 Cup packed dark brown sugar
• 3/4 Cup granulated sugar
• 1/4 Cup cornstarch
• 1/4 Cup old-fashioned oats
• 1/2 Tsp. fine salt
• 1 large egg, beaten
• 1 1/2 Cups pecans, chopped
• 1/2 Tsp. ground cinnamon
• 6 Tablespoons unsalted butter, chilled and cut into small pieces
• 4 Packages (6 ounces each) Driscoll's Raspberries

INSTRUCTIONS

Crust :

1. location flour and salt in bowl of a meals processor and pulse till blended. upload butter and pulse until aggregate resembles coarse crumbs. add water a couple tablespoons at a time, and pulse just till dough comes collectively (be careful no longer to overmix). Divide dough 2/3 and 1/3 and pat each ball of dough right into a rectangle and wrap in plastic wrap. kick back at least 1 hour.

Filling :

1. Preheat oven to 375°F.
2. On a large sheet of parchment paper at least 18 inches long, roll out larger piece of dough to a sixteen- with the aid of 11-inch rectangle. the use of parchment paper to transfer, healthy dough into a fifteen- by 10-inch rimmed baking sheet and fold dough overhang below around fringe of pan. maintain chilled till prepared to fill.
3. blend pecans, oats, brown sugar, cinnamon and salt collectively in a massive bowl. add butter and work into dry substances with palms until aggregate is crumbly.
4. Stir collectively raspberries, sugar and cornstarch in a large bowl until frivolously combined. ruin apart pecan combination and sprinkle onto dough in pan in an even layer. top with raspberry aggregate, spreading to a single layer. return to refrigerator to preserve cool.
5. On a gently floured floor, roll out last piece of dough to a rectangle thirteen-inch through eleven-inch. cut half of-inch wide zig zag pattern to make 5 strips. carefully region every strip over raspberry filling in pan and pinch at edges to comfortable to dough. Brush zig zags and edges with beaten egg.
6. Bake approximately 50 minutes or until crust is golden brown and filling is effervescent. permit cool at the least 1 hour or completely on cord rack before serving. Use edges of parchment paper to transfer cooled pie to a cutting board to reduce into pieces.