Tuesday, October 30, 2018

Pie Squared, Irresistibly Easy Sweet & Savory Slab Pies, Reviewed

I get to see a lot of cookbooks, and I’m grateful for that. Because I love cookbooks, I generally like every one of them, but only about 40% really blow my skirt up. Among those 40% is the new cookbook by Cathy Barrow called Pie Squared (Gosh, I love that!), Irresistibly Easy Sweet & Savory Slab Pies. What is a “slab pie,” you ask? For the uninitiated, a slab pie is much like a regular pie except it is unfussy, allows you to avoid what I hate the most, that meticulous rolling out and shaping of piecrust, they are made in a sheet pan, and can make enough to serve a family at dinner, or an entire crowd. They can be either sweet or savory, and if you have even the slightest interest in trying them out, this book is absolutely for you.
Pie Squared includes more than 60 savory and sweet pie recipes along with 20 crust and toppings recipes. In addition, there are step-by-step instructions on how to make each one, a section on glazes, squiggles, and drizzles, a nice illustration on how to cut slab pies (cutting pies has always been my nemesis), and instructions on how to store and freeze them. 
I was so excited when I saw this book that I immediately went to Amazon and bought myself a half-sized cookie sheet with a rim (this one) in order to make the recipe for Just Like Artichoke Dip Slab Pie with Cream Cheese Crust. I am a sucker for artichoke dip, not just because I love the way it tastes, but also because that was the very first thing my late husband made for me when we started dating. So, I’ve always had a special feeling about it. I cut this recipe in half, something I found doable with most of the recipes in this book, so that I could have some for dinner, another slice for lunch, and freeze the rest so I have some for later. More to follow on this.

Among the recipes are Chocolate Pecan Slab Pie with a Chocolate Crust (!!), pictured above, Absolutely Peachy Slab Pie with an All-Butter Crust, “The Reuben” Slab Pie with Rye Crust, and one that looks worth trying for Thanksgiving, Sesame Sweet Potato Slab Pie with a Gingersnap Crust (Heavens!). Honestly, there is something here for everybody.


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Disclaimer: I was provided with a complimentary copy of this book by Abram Publishers in exchange for an honest review.


kitty@ Kitty's Kozy Kitchen said...

This sounds like a wonderful cookbook, Pattie! I already have two half sheet pans, too. Thanks for your review!

vermontmomoftwo said...

* * * Please note: the author defines a slab pie pan as a quarter-sheet (i.e., 9” x 13”) — not a half-sheet!