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Pie, Squared: The Tasty Case for Slab Pies
Evening Program with Tasting and Book Signing
Thursday, December 6, 2018 - 6:45 p.m.
An apple pie by Cathy Barrow
Anyone who has ever rolled out and crimped a fussy round pie crust knows “easy as pie” is a completely false simile. But pie is delicious, and we all want to eat it. Enter Cathy Barrow, food writer and avid pie maker, who champions the versatile and crowd-pleasing slab pie, baked in a sheet pan. It’s a version she claims is eye-opening to those who have become accustomed to the classic round shape.
As a freelance food columnist for the Washington Post, Barrow has written about a whole buffet of foods from soups and sandwiches to canned goods and flatbreads, but none compare to her love for pies.
She draws on her new cookbook Pie Squared as she shares that love and discusses recipes for a variety of crusts and for a host of different sweet and savory combinations, perfect for the fall and winter holiday seasons with the prospect of large family gatherings and lots of leftovers. Barrow also offers a pie-making demonstration and, of course, a slice of slab pie.
Pie Squared (Grand Central) is available for sale and signing.
S. Dillon Ripley Center
1100 Jefferson Dr SW
Metro: Smithsonian (Mall exit)