TZUTC: -0500   
   MSGID: 168178.cooking@1:2320/105 2d69c65a   
   PID: Synchronet 3.21a-Linux master/123f2d28a Jul 12 2025 GCC 12.2.0   
   TID: SBBSecho 3.28-Linux master/123f2d28a Jul 12 2025 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Raspberry-Rhubarb Slab Pie   
    Categories: Pies, Pastry, Fruits, Dairy   
         Yield: 24 servings   
       
     3 1/4 c  A-P flour   
         1 ts Salt   
         1 c  Butter   
       3/4 c  + 2 tb milk   
         1 lg Egg yolk; room temp   
         2 c  Sugar   
       1/3 c  Cornstarch   
         5 c  Unsweetened raspberries;   
              - thawed if frozen, drained   
         3 c  Sliced rhubarb; thawed if   
              - frozen, drained   
      
   MMMMM-----------------------VANILLA ICING----------------------------   
     1 1/4 c  Confectioners' sugar   
       1/2 ts Vanilla extract   
         6 ts Milk; as needed   
       
     In a large bowl, combine flour and salt; cut in butter until crumbly.   
     Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture,   
     tossing with a fork until dough forms a ball. Add additional milk, 1   
     tablespoon at a time, if necessary.   
        
     Divide dough in 2 portions so that 1 is slightly larger than the   
     other; cover each and refrigerate 1 hour or until easy to handle.   
        
     Set oven @ 375oF/190oC.   
        
     Roll out larger portion of dough between 2 large sheets of lightly   
     floured waxed paper into an 18" X 13" rectangle. Transfer to an   
     ungreased 15" X 10" X 1" baking pan. Press onto the bottom and up   
     sides of pan; trim crust to edges of pan.   
        
     In a large bowl, combine sugar and cornstarch. Add raspberries and   
     rhubarb; toss to coat. Spoon into crust.   
        
     Roll out remaining dough; place over filling. Fold bottom crust over   
     edge of top crust; seal with a fork. Prick top with a fork.   
        
     Bake until golden brown, 45-55 minutes. Cool completely on a wire   
     rack.   
        
     For icing, combine confectioners' sugar, vanilla and enough milk to   
     achieve a drizzling consistency; drizzle over pie. Cut pie into   
     squares.   
        
     Jeanne Ambrose, Milwaukee, Wisconsin   
        
     Makes: 24 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Too much chocolate is like too much money, a nonsensical concept.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 18/200 19/10 104/119 105/81 106/201 114/10 120/302 616 128/187   
   SEEN-BY: 129/14 305 153/757 7715 154/10 30 50 110 700 218/700 840   
   SEEN-BY: 220/20 30 70 90 221/1 6 360 226/17 18 30 44 50 227/114 229/110   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 267/800 291/111 292/854 301/1 320/219 322/757 335/364 341/66   
   SEEN-BY: 341/234 342/200 460/58 633/280 384 414 418 420 422 2744 712/848   
   SEEN-BY: 770/1 100 340 350 772/210 220 230 902/26 2320/0 105 107 304   
   SEEN-BY: 3634/12 5020/400 5075/35   
   PATH: 2320/105 154/10 221/6 218/840 770/1 633/280 229/426