🍏 Grandma’s Famous Apple Slab Pie

A cozy, crowd-pleasing dessert made with love (and lots of apples). Perfect for holidays, potlucks, or Sunday dinners!

🛒 Ingredients

For the Crust

2 refrigerated pie crusts (or homemade, if you have the time and patience!)
All-purpose flour (for dusting)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (like turbinado or raw sugar, for sparkle and crunch)

For the Filling

6–7 medium apples (a mix of tart and sweet like Granny Smith, Honeycrisp, or Fuji), peeled, cored, and thinly sliced
¾ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons cornstarch (or flour, if you’re out—this helps thicken the juices)

Optional but Delicious Toppings

Vanilla ice cream
Salted caramel sauce
A dusting of powdered sugar

🥧 Instructions

Step 1: Prep Your Tools and Ingredients

Preheat your oven to 375°F (190°C).
Lightly grease a 10x15-inch rimmed baking sheet (jelly roll pan) or line it with parchment paper for easy cleanup.
Roll out your pie crusts on a lightly floured surface. You’ll want to slightly stretch or roll them to fit the rectangular pan. If needed, gently press together edges or patch any gaps with dough scraps.

Step 2: Make the Apple Filling

In a large mixing bowl, combine the sliced apples with both sugars, lemon juice, cinnamon, nutmeg, salt, and cornstarch. Toss until everything is evenly coated.
Let the mixture sit for 5–10 minutes. This helps draw out the apple juices and makes sure the cornstarch gets a head start on thickening.

💡 Grandma's Tip: If your apples are super juicy, add an extra teaspoon of cornstarch so the pie doesn't get soggy.

Step 3: Assemble the Pie

Lay one pie crust into the bottom of your prepared pan and press it lightly into the corners and up the sides.
Spoon the apple mixture evenly over the crust. Try to spread the apples in a fairly even layer so every bite gets a good mix.
Carefully place the second crust over the top. Trim any excess and crimp the edges with a fork or your fingers to seal.
Cut a few small slits in the top crust to let steam escape while baking.
Brush the top crust with the beaten egg, then sprinkle with coarse sugar for that bakery-style crunch.

Step 4: Bake to Golden Perfection

Place the slab pie on the middle rack of your oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges start browning too quickly, cover them loosely with foil halfway through.

🍂 Bonus Tip: Your house will smell like autumn heaven.

Step 5: Cool and Serve

Let the pie cool for at least 20–30 minutes before slicing. This helps the filling set a bit and makes for cleaner slices.

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, or enjoy it plain with a hot cup of coffee.

📦 Storage

Leftovers? Wrap them tightly and store at room temperature for 1–2 days or in the fridge for up to 5.
Reheat slices in the oven or toaster oven for best texture.