Grandma’s Flaky Fruit Slab Pie: A Family Treasure

There’s something magical about a dessert that fills the kitchen with the warm, buttery aroma of homemade pastry and the sweet scent of fruit. This Flaky Fruit Slab Pie is a cherished recipe straight from grandma’s kitchen—a treat so irresistible that people lose their minds over it every time it’s served. With a golden, flaky crust that cradles a tender fruit filling, this dessert looks like a special homemade masterpiece, yet it’s so simple that even a 10-year-old can whip it up with ease. Passed down through generations, this fabulous treat is the epitome of comfort food, blending nostalgia with unbeatable flavor. If you’ve never tried it before, consider this your must-make moment—it’s a slice of family tradition that couldn’t be easier to recreate!

Perfect for gatherings, potlucks, or a cozy night in, this slab pie is versatile and forgiving, making it a go-to recipe for bakers of all skill levels. Let’s dive into the process of bringing this grandma-approved delight to your table, complete with tips, variations, and serving ideas to make it your own!

Ingredients (Serves 12-15, for a 9×13-inch pan)

For the Crust:

2 ½ cups (300g) all-purpose flour
1 tsp salt
1 cup (230g) cold unsalted butter, cubed
6-8 tbsp ice water
1 tbsp granulated sugar (optional, for a hint of sweetness in the crust)

For the Filling:

6-7 medium apples (or pears), peeled, cored, and thinly sliced (about 6 cups; Granny Smith for tartness, Honeycrisp for sweetness)
¾ cup (150g) granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice (to brighten the flavors)
1 tbsp unsalted butter, cut into small pieces (for dotting the filling)

For Finishing:

1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling on top)

Optional Add-Ins or Garnishes:

½ cup raisins or chopped nuts (e.g., walnuts or pecans)
Vanilla ice cream or whipped cream for serving

Equipment Needed

9×13-inch baking pan
Rolling pin
Mixing bowls
Pastry cutter or fork (for the dough)
Sharp knife or bench scraper
Pastry brush
Parchment paper (optional, for easy cleanup)
Cooling rack

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Add the cold, cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter. This is key for a flaky crust! Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.

Step 2: Prep the Filling

While the dough chills, toss the sliced apples (or pears) with sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl. The flour will thicken the juices as it bakes, while the spices and lemon add warmth and brightness. Set aside to let the flavors meld, stirring occasionally.

Step 3: Roll Out the Dough

Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out one dough disk into a rectangle slightly larger than your 9×13-inch pan (about 15×11 inches). Carefully transfer it to the pan, pressing it into the corners and letting the excess hang over the edges. Roll out the second disk to a similar size for the top.

Step 4: Assemble the Pie

Spread the fruit filling evenly over the bottom crust, dotting the top with small pieces of butter for extra richness. Place the second dough layer over the filling, trimming any excess and crimping the edges with a fork or your fingers to seal. Cut several slits in the top crust to allow steam to escape during baking. For a golden finish, brush the top with beaten egg and sprinkle with coarse sugar.

Step 5: Bake to Golden Perfection

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil halfway through. Remove from the oven and let the pie cool in the pan for at least 1 hour to set the filling.

Step 6: Serve and Enjoy

Once cooled, slice into squares or rectangles with a sharp knife or bench scraper. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Each bite offers a perfect balance of flaky pastry and tender, spiced fruit—grandma’s magic in every piece!

Tips for Success

Keep It Cold: Use cold butter and water to ensure a flaky crust. If the dough gets too warm while rolling, pop it back in the fridge for 10 minutes.
Fruit Choice: Apples or pears work beautifully, but you can mix in berries or peaches for a twist. Adjust sugar based on fruit sweetness.
Even Slices: Use a ruler to mark even portions before cutting for a polished presentation.
Make Ahead: Prepare the dough and filling the night before, storing them separately in the fridge for a quicker assembly.

Serving Suggestions

This Flaky Fruit Slab Pie is a crowd-pleaser that shines at any occasion. Serve it as a rustic dessert after a hearty meal of roast chicken and mashed potatoes, or bring it to a picnic paired with a thermos of hot cider. For a festive touch, add a dusting of powdered sugar or a drizzle of caramel sauce. It’s also perfect for breakfast with a cup of coffee, turning a treat into a morning delight.

Storage and Make-Ahead Tips

Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days; reheat slices in the oven at 160°C (325°F) for 10 minutes to revive the crust.
Freezing: Freeze the baked pie (uncut) for up to 2 months. Thaw overnight in the fridge and warm before serving.

Why You’ll Love This Pie

This Flaky Fruit Slab Pie is more than just a dessert—it’s a slice of family history that brings people together. Its buttery, flaky crust and juicy fruit filling make it a standout treat that’s deceptively simple to make, even for a young helper. The recipe’s flexibility allows you to use whatever fruit is in season, ensuring it feels fresh and personal every time. Whether it’s a special occasion or a casual night in, this pie will have everyone raving and asking for the secret to grandma’s magic!

Variations to Try

Berry Blast: Swap half the apples for blueberries or blackberries for a colorful twist.
Cheddar Crust: Add ½ cup grated sharp cheddar to the dough for a savory-sweet combo.
Spiced Up: Include ¼ tsp ground ginger or allspice with the cinnamon for extra warmth.
Gluten-Free Option: Use a 1:1 gluten-free flour blend, adding 1 tsp xanthan gum if the blend lacks it.
Creamy Filling: Mix ¼ cup softened cream cheese into the fruit filling for a richer texture.

Grandma’s Flaky Fruit Slab Pie: A Family Treasure