Caramel Apple Slab Pie

A thin and flaky melt in your mouth crust topped with juicy apples and a crisp topping.  It is drizzled in homemade caramel and perfect for feeding a crowd!


It was hot today.  Like 90 degrees hot.  It seemed like summer on this fall day.  I have been looking forward to the cooler temperatures and crisp fall air.  I have no idea what was going on with today.  My cozy fall sweaters are just waiting in my closet to make their big debut.  Oh well.   In the meantime I will just keep baking up fall desserts. 🙂

This Caramel Apple Slap pie might just be one of my favorite desserts everrrrrrrrr.

This dessert is just screaming all of my favorite things about fall.  From the thin and flaky melt in your mouth pie crust, to the fresh juicy apples, to the crisp and caramel drizzle on top.  All of my favorites of fall rolled up into one.


When I made this I intended to just make an Apple Slab Pie.  But as soon as it came out of the oven, it was begging me to drizzle some homemade caramel on top.   I was glad that I did because it added such a delicious finishing touch!

The great thing about this slab pie is that it can feed a small army.  So it is perfect for upcoming family gatherings and get togethers.  Everything about this slab pie is amazing and you and your small army will love it as much as we did. 🙂


4.5 from 2 reviews
Caramel Apple Slab Pie
Prep time
Cook time
Total time
A thin and flaky melt in your mouth crust topped with juicy apples and a crisp topping. It is drizzled in homemade caramel and perfect for feeding a crowd!
Serves: 25
  • 2¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ⅔ cup butter-flavored shortening
  • 8 tablespoons cold water
  • ⅔ cup sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (10 cups)
  • Crumb Topping:
  • 1 cup quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ½ cup all-purpose flour
  • ½ cup butter
  • Homemade Caramel:
  • 1 cup Brown Sugar
  • 4 Tablespoons butter
  • ½ cup Half-and-half
  • 1 Tablespoon Vanilla
  • Pinch Of Salt
  1. Spray a 15x10x1 inch pan with non stick cooking spray and set aside. To make the dough, In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  2. Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to ½ inch beyond edge of pan. Fold dough edge over and flute as desired.
  3. In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon and apples. Toss until coated. Spoon the mixture on the dough and spread evenly.
  4. To make the crumb topping: In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Sprinkle on top of apples.
  5. Bake for 40-45 minutes or until apples are tender. If it is starting to brown to fast, cover the top with foil the last 5-10 minutes. Cool slightly.
  6. To make the homemade caramel: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. Drizzle on top of apple slab pie.
Recipe adapted from BHG



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Looks fabulous Alyssa! I can’t wait to try it! 🙂

  2. Hi! Just love your recipes and this one looks fabulous! Could I cut this in half and use a 9×13 pan? Thanks, Leslie


    Can I use butter instead of butter flavoured shortening?

  4. Wow! This sounds so good. Pinning this one!

  5. Elizabeth Hogan Hayduk says:


    Sounds similar to the apple crisp that I make–w/out the crust. I’m thinking I may want to try this recipe using a prepared pie crust (the kind that comes in a rectangle shape in a box. Also, do you think that melting Kraft caramels would work in lieu of the home made caramel sauce? Thinking of ways to adapt to simplify & to reduce the baking time. Any thoughts?

    • Yes you can just melt kraft caramels and drizzle on top. And let me know how it turns out with the premade crust. 🙂

    • You could probably look up a recipe for the caramels potentially adding a little heavy cream to them to help thin it out some.

  6. Wow !!
    Yesss..I’m a chocoholic but apple pies r also my favourites..thank you soo much for this “looks sooo yummy-licious recipe & pic”
    I will definitely give it a try..I make one almost the same instead of rolled oats I use shredded pecans nd lots of cinnamon..& instead of the caramel I add butter & flour to the juice of apple mixture (which I get from cooking the apples for 1,2 min before adding them to the half cooked dough) I cook the juice till it thickens a little bit & add it on the crumb topping(less fat) & cook my apple pie

  7. Going to make the apple slab pie. Can you please tell me do I use crisco shortening or regular butter sticks? Thank yo

  8. I don’t have a jelly roll pan which is 15x10x1, but I have a half sheet pan that’s 18x13x1. Do you think that would work? Would I need to add more apples? Thanks!

  9. Lynne Wingard says:

    Made this today – I needed a big dessert for 20 – and it was great. Very easy and everyone loved it.

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