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Raspberry Pecan Crumble Slab Pie

  • Prep Time: 35 minutes plus chilling and cooling
  • Cook Time: 50 minutes
  • Serves: 24
Crust
  • 3 1/2 Cups all-purpose flour
  • 1 1/2 Teaspoons fine salt
  • 2/3 Cup to 3/4 cup ice water
  • 2 1/4 sticks of unsalted butter, chilled and cut into small pieces
Filling
  • 1 1/2 Cups pecans, chopped
  • 1/4 Cup old-fashioned oats
  • 1/4 Cup packed dark brown sugar
  • 1/2 Tsp. ground cinnamon
  • 1/2 Tsp. fine salt
  • 6 Tablespoons unsalted butter, chilled and cut into small pieces
  • 4 Packages (6 ounces each) Driscoll's Raspberries
  • 3/4 Cup granulated sugar
  • 1/4 Cup cornstarch
  • 1 large egg, beaten
Crust
  • Place flour and salt in bowl of a food processor and pulse until combined. Add butter and pulse until mixture resembles coarse crumbs. Add water a couple tablespoons at a time, and pulse just until dough comes together (be careful not to overmix). Divide dough 2/3 and 1/3 and pat each ball of dough into a rectangle and wrap in plastic wrap. Chill at least 1 hour.
Filling
  • Preheat oven to 375°F.
  • On a large sheet of parchment paper at least 18 inches long, roll out larger piece of dough to a 16- by 11-inch rectangle. Using parchment paper to transfer, fit dough into a 15- by 10-inch rimmed baking sheet and fold dough overhang under around edge of pan. Keep chilled until ready to fill.
  • Mix pecans, oats, brown sugar, cinnamon and salt together in a large bowl. Add butter and work into dry ingredients with fingers until mixture is crumbly.
  • Stir together raspberries, sugar and cornstarch in a large bowl until evenly blended. Break apart pecan mixture and sprinkle onto dough in pan in an even layer. Top with raspberry mixture, spreading to a single layer. Return to refrigerator to keep cool.
  • On a lightly floured surface, roll out remaining piece of dough to a rectangle 13-inch by 11-inch. Cut 1/2-inch wide zig zag pattern to make 5 strips. Carefully place each strip over raspberry filling in pan and pinch at edges to secure to dough. Brush zig zags and edges with beaten egg.
  • Bake about 50 minutes or until crust is golden brown and filling is bubbling. Let cool at least 1 hour or completely on wire rack before serving. Use edges of parchment paper to transfer cooled pie to a cutting board to cut into pieces.
  • Check out our other Raspberry Pies
Serving Size:

1 slice (88.71g)

Calories 277.55
Total Fat 17.50 g
Saturated Fat 8.17 g
Cholesterol 41.77 mg
Sodium 381.25 mg
Total Carbohydrates 27.65 g
Dietary Fiber 2.77 g
Sugar 9.87 g
Protein 3.11 g

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