Haven’t tried.
Serves 18 to 20

We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.

WHY THIS RECIPE WORKS:
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. But rolling out the dough to cover both the bottom and top of this mammoth pie proved problematic, as was making the filling thick enough to hold up to slicing. To avoid these challenges, we used store-bought crusts for our Apple Slab Pie recipe, which proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust of our Apple Slab Pie. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-apple-slab-pie/

Haven’t tried.
You can use any canned fruit pie filling.

This is how I made it one day and it was delicious. Served it with Rice Pilaf, recipe also in this book.

Very good served with fish, seafood, chicken or pork.
This serves 4 people. Amounts can be increased for more servings.

WOW!

I have my own tarter sauce recipe in this book but I love Red Lobsters sauce.

My mom used to make this all the time with a Sunday roasted hen.

Basic Recipe

Haven’t tried
Sounds really good.
I have copied the way the person put the recipe in, only adding a few of my own thoughts and ideas here and there.