We haven't tried it, Patricia, but it sounds like a delicious experiment. The amount of dough needed will depend on if you want it to have a top crust as well as a bottom. A slab pie that only has a bottom crust uses a dough recipe of about 3 cups of flour. This is slightly more than our Classic Double Pie Crust recipe uses. You could use the crust recipe from the recipe linked above, or, do a little testing with making a 1 1/2 times batch of Classic Double Pie Crust. That should give you plenty to be a bottom crust. If you want the slab pie to have both a top and a bottom, you can either double the crust recipe from the slab pie recipe linked above, or do a triple batch of the Classic Double Pie Crust. Happy baking! Annabelle@KAF

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