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Roll out the second dough half and lay it over the apple filling. Seal and crimp the edges as desired. Cut a few small slits in the top to allow steam to escape. Brush the crust with melted butter and sprinkle with cinnamon sugar.
Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, cover loosely with foil for the last 10 minutes.
Allow to cool for at least 20 minutes before slicing into bars or squares. Serve warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Best Slab Pie
- Use a mix of apples for more depth of flavor—some sweet, some tart.
- Chill your crust before baking to ensure it bakes up flaky and doesn’t shrink.
- Don’t skip the lemon juice. It brightens the flavor and keeps the apples from turning too brown.
- Serve slightly warm for that classic “just out of the oven” experience—Grandma would insist!
Make It Your Own
- Add a drizzle: Warm caramel sauce over each slice.
- Make it streusel-style: Add a crumb topping instead of the second crust.
- Try pears or berries: Sub in part of the apples with fresh or frozen fruit for a twist.
Final Thoughts
Grandma’s Famous Apple Slab Pie is more than just a dessert—it’s a memory, a tradition, and a reminder that the simplest things in life are often the best. Whether you grew up eating this at family gatherings or are just discovering it for the first time, this recipe delivers pure, nostalgic comfort with every bite.
It’s easy to make, endlessly adaptable, and guaranteed to become a go-to favorite in your home. So roll up your sleeves, preheat that oven, and make some sweet memories of your own with this beloved classic.
Would you like a printable recipe card or a variation for a gluten-free version?
