Last summer, I spent some time in the tiny cowboy town of Dubois, Wyoming playing in the most amazing little bakery. I taught the baker about slab pie which is baked in a 15×10-inch pan. She taught me all about sourdough bread and homemade goat cheese.
Fellow traveler, Michelle, and I (in photo) made Rhubarb-Bing Cherry slab pie because the rhubarb was ready to be picked and Michelle had just bought bing cherries at the market. The experiment was a success.
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One Response to “A Slab Pie Kind of Summer”

1. Maria says:

   July 2, 2017 at 5:30 pm

   Thanks for posting ♥ I will try this recipe, I really like the ratios for the crust and the recipe for the filling! Oh, and the glaze, I have never used a glaze….yummy

   Reply

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