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92nd Street Y
1395 Lexington Avenue
Washington Post columnist and IACP award-winning cookbook author, Cathy Barrow, thinks outside the crust and unpacks the unfussy world of slab pies. Baked in quarter sheet pans, and serving 8-16, slab pies are like regular pies, only better (and bigger!). Cathy offers different crust recipes which, because they require no rolling pins or crimping, are approachable for even reluctant bakers.
Learn more about some easy sweet and savory recipes for your next dessert, dinner party, holiday side, or family meal, including:
No-Campfire-Necessary S’mores Slab Pie with a Graham Cracker Crust
Dairy-Free and Passover-Perfect Coconut Cream Slab Pie with a Matzo Crumb Crust
Sausage and Biscuit Slab Pie with a Ritz Cracker Crust
After-Thanksgiving Turkey Slab Pie with a Butter and Shortening Crust
Leftover Cranberry Sauce Slab Pie with a Shortbread Crust
A book signing follows the event.