Grandma’s Apple Slab Pie – Just Like Sunday Afternoons

There’s nothing quite like the aroma of cinnamon and apples baking in the oven to take you back to slow, sweet Sunday afternoons at Grandma’s house. Grandma’s Apple Slab Pie is more than just a dessert—it’s a slice of home, a piece of tradition, and the perfect treat to share with family and friends.

Whether you’re baking for a holiday, a potluck, or simply craving a cozy dessert that warms your soul, this apple slab pie checks all the boxes: buttery, flaky crust, spiced tender apples, and that nostalgic homemade taste. Easy to make and perfect for feeding a crowd, this is the kind of dessert that disappears fast and leaves everyone asking for seconds.

Why You’ll Love This Apple Slab Pie

• Big-Batch Baking: Feeds 12–15 people with just one pan.
• Family Favorite: A classic recipe passed down through generations.
• Perfect for Any Occasion: From Thanksgiving tables to backyard barbecues.
• Make-Ahead Friendly: Bakes beautifully, and leftovers are even better the next day.
• Comfort Food at Its Best: Simple ingredients, unforgettable flavor.

 Choosing the Right Apples

For the best apple pie experience, you want apples that hold their shape and have a balance of sweet and tart flavors. Our top recommendations:

• Granny Smith – Tart and firm, perfect for baking.
• Honeycrisp – Sweet, juicy, and holds up well.
• Braeburn or Jonagold – Great for mixing with others to add depth.

Pro Tip: Mixing two apple varieties creates a more complex, delicious flavor profile!

 Ingredients You’ll Need

Here’s everything you’ll need to recreate that old-fashioned apple magic:

For the Pie:

• 2 pie crusts – homemade or store-bought, rolled to fit a 15×10 inch sheet pan
• 6 cups apples, peeled and thinly sliced
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp all-purpose flour – to thicken the filling
• 1 tbsp fresh lemon juice – to brighten the flavor and prevent browning
• 2 tbsp butter, cut into small pieces

Optional Glaze:

• 1/2 cup powdered sugar
• 1–2 tsp milk or cream – adjust for desired consistency

 Kitchen Tools You’ll Need

• Rimmed baking sheet (approx. 15×10 inches)
• Rolling pin
• Mixing bowls
• Peeler and sharp knife
• Pastry brush (optional)
• Cooling rack

 How to Make Grandma’s Apple Slab Pie

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease your baking sheet or line with parchment paper for easy cleanup.

Step 2: Roll Out the Crust

Roll out one pie crust to fit the bottom of the baking sheet. Gently press it into the corners and sides.

Step 3: Prepare the Filling

In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice. Let sit for 5–10 minutes so the flavors meld and juices start to release.

Step 4: Assemble the Pie

Spread the apple mixture evenly over the bottom crust. Dot with small pieces of butter for that rich, melty goodness.

Step 5: Top and Seal

Roll out the second crust and place it over the apples. Trim any excess and pinch the edges to seal. Cut a few small slits in the top to allow steam to escape during baking.

Step 6: Bake

Bake for 35–45 minutes, or until the top crust is golden brown and the filling is bubbling through the slits.

Step 7: Cool and Glaze

Allow the pie to cool slightly. If using glaze, whisk together powdered sugar and milk until smooth and drizzle over the top.

Step 8: Serve and Enjoy!

Cut into squares and serve warm or at room temperature. For extra indulgence, add a scoop of vanilla ice cream or a dollop of fresh whipped cream.

 Expert Tips for the Perfect Slab Pie

• Chill Your Crust: Cold dough = flakier crust. If your kitchen is warm, chill the assembled pie for 10 minutes before baking.
• Don’t Skip the Venting: Those little slits on top help the steam escape and prevent a soggy crust.
• Add Texture: Sprinkle a little raw sugar on top of the crust before baking for extra crunch and sparkle.
• Glaze it Right: Only glaze once the pie has cooled slightly, or it’ll melt into the crust.

 Storage & Freezing

• To Store: Keep covered at room temperature for up to 2 days, or refrigerate for 4–5 days.
• To Freeze: Wrap tightly and freeze up to 3 months. Reheat in the oven to restore crispiness.

 Variations to Try

• Apple-Cranberry Slab Pie: Add 1 cup of fresh or dried cranberries for a tart twist.
• Salted Caramel Apple: Drizzle caramel sauce over the filling before adding the top crust.
• Cinnamon Streusel Topping: Replace the top crust with a crumb topping made from butter, flour, sugar, and cinnamon.

 Nutrition Information (Per Serving)

Approximate values based on 15 servings

• Calories: 280 kcal
• Carbohydrates: 38g
• Fat: 12g
• Sugar: 18g
• Protein: 2g
• Fiber: 3g

 Final Thoughts

Grandma’s Apple Slab Pie is more than just dessert—it’s a story, a memory, and a sweet reminder of the love that comes from baking for others. With its flaky golden crust and perfectly spiced apple filling, it’s the kind of recipe that brings people together and keeps traditions alive.

So the next time you want to fill your kitchen with warmth and the scent of cinnamon apples, turn to this recipe. Share it with family, neighbors, and anyone who could use a little slice of comfort.

 Pin It Now, Bake It Later!

Save this recipe to your “Fall Favorites” or “Family Recipes” board so you can come back to it anytime!