Why yes, yes I do... it was my Grandma's recipe from the ranch my mom grew up on in Montana. It's a basic recipe, so I'm sure it could benefit from a bit of professional 'tweeking'! The measurements are all for her kitchen (wood stove and all) - our modern adaptations are in parenthesis Here's how it's written: Angeline's Slab Pie Peel and slice the big bowl of apples. Two kinds good. (About 6-7lbs apples) Mix with 1 to 1 1/2 cups sugar and let set. Line the long pan with pie dough (1/2 sheet pan). Butter. (Brush w/ melted butter) Drain the apples. Save juice. Apples, generous pinch salt, 3/8 cup tapioca, 2 tsp cinnamon. Juice of a lemon if you have one. (Mom guesses 2-3 Tbsp) (You're supposed to just know at this point to put the apples evenly in the pan and cover with another pie crust, crimping closed, cut vents) Moderate oven 1 hour (350) (Now you're supposed to know to take it out when brown and bubbly and let cool) Juice to syrup (Cook the reserved apple juice from earlier to a syrup - you need about 1/4 cup juice/syrup) Stir in butter (no measurements ever written - my mom guessed it was about 1 tbsp). Lemon juice if have (1-2 Tbsp?). Cool. 1 1/4 powdered icing sugar (powdered sugar). What do you think, PJ? Can you work some KAF magic on this old gem? WHOO-EEEE, you betcha, Natalie. Can't wait to give it a go! Thanks for sharing. Stay tuned... - PJH

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