Caramel Apple Slab Pie

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Caramel Apple Slab Pie has 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!

Caramel Apple Upside Cake is a twist on my tried and true favorite Pineapple Upside Down Cake and it is a must try recipe.  It is loaded with all the crave-worthy fall flavors like rich caramel and sweet apple!

A square of caramel apples pie on a serving spoon.

Caramel Apple Slab Pie

It was hot today. Like 90 degrees hot.  So, I have been really starting to look forward to cooler temperatures and the crisp fall air.  My cozy fall sweaters are just waiting in my closet to make their big debut. Oh well, in the meantime I will just keep whipping up all my favorite fall desserts. This Caramel Apple Slab Pie is one of the best versions of an apple pie.  The smell of cinnamon and apples baking together is just amazing.  Then, it gets even better when it’s time to simmer the ooey gooey caramel mixture on the stovetop and drizzle it over the pie.  Every bite is heavenly with the flaky crust, crunchy topping and soft juicy apples all drenched in rich, sweet cinnamon-apple flavor.  Delish!

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

What’s In Caramel Apple Slab Pie?

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

  • All-purpose flour: Adds strength and structure to the crust.
  • Salt: Just a pinch.
  • Shortening: Butter-flavored shortening will create a more tender, flaky dough.
  • Cold water: Add in a few drops at a time until your dough is the perfect texture.
  • Sugar: Every good dessert has it!
  • Ground cinnamon: Adds a sweet and savory warm spice to the apple mixture.
  • Granny smith apples: These apples are perfect for baking, and need to be peeled, cored, and cut into 1/4-inch-thick slices (10 cups).

Crumb Topping:

  • Rolled oats: Quick-cooking oats give the perfect crunch in the topping.
  • Brown sugar: Measure it packed to get just the right amount of sweetness.
  • All-purpose flour: Gives structure to the crumb topping and binds it together.
  • Butter: Use unsalted for more control over saltiness of the dessert.

Homemade Caramel:

  • Brown Sugar: Rich molasses sweetness!
  • Butter: Rich taste and makes a chewy caramel texture.
  • Half-and-half: Makes the caramel smooth and creamy.
  • Vanilla: Brings out the other flavors and adds a rich depth to the flavor.
  • Salt: Just a pinch!

How to Make Caramel Apple Slab Pie from Scratch:

This dessert comes together simply and will get rave reviews every time!  Take your time on the dough and work through each section and in no time you will have a huge hit dessert ready to enjoy!

  1. Prep: Start by spraying a 15x10x1 inch pan with non-stick cooking spray and set aside. Then, preheat oven to 375 degrees.
  2. Make 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.
  3. Place dough in baking pan: On a lightly floured surface, roll dough into a 19×13-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.
  4. Combine apple mixture: 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.

To Make the Crumb Topping:

  1. Combine Ingredients: 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.
  2. Bake: Place in a preheated oven 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.

To Make the Homemade Caramel:

  1. Mix all ingredients: In a medium saucepan over medium-low to medium heat, mix ingredients together. Continue to cook while whisking gently for 5 to 7 minutes, until thicker. Then, turn off heat. Serve warm or refrigerate until cold. Finally, drizzle on top of apple slab pie.

Apple slab pie in the baking dish.

Caramel Apple Slab Pie Quick Tips:

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!

  • Caramel Sauce: For best results cook the glaze slowly until it thickens to prevent separating. Additionally, whisking constantly will keep it from clumping.
  • Dough: Keep the dough cold and don’t over handle. Because the dough is cooler, it will be firmer, easier to roll out, and will shrink less as it cooks in the oven.
  • Rolling the dough: Add more flour to the dough as you are rolling it out to keep it from sticking to the rolling pin or the surface.
  • Leftover dough: Bake any leftover trimmings separately, then drizzle with caramel or sprinkle them with a bit of cinnamon sugar for a special treat.
  • Apples: Try to cut the apples into similar sizes for the most even baking.  Using an apple slicer is helpful, but it is not hard to do by hand if you don’t have a tool to help.
  • Serve: Be sure to finish this delicious dessert with a topping of cold vanilla ice cream!

Cutting a piece out of a caramel apple slab pie.

Storing Caramel Apple Slab Pie:

It is highly unlikely this dessert will last long without being devoured.  It is SOOO GOOD that no one can get enough of it!  However, if you do end up with leftovers this slab pie will store well.  Simply keep it in the baking pan, let it cool completely and cover it loosely.  Then, store in the refrigerator for 2-3 days.  If you are making an apple pie ahead, you can freeze it for 3-4 months and thaw in the refrigerator before baking.

Pro Tip: Keep a batch of uncooked crumble topping in the freezer to bake and sprinkle on anything. It makes a great last minute dessert topping that is absolutely heavenly!

Close up on a piece of caramel apple slab pie.

More Caramel Apple Recipes:

Caramel Apple Slab Pie

5 from 1 vote
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!
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Author Alyssa Rivers
Servings: 25 Servings

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening butter-flavored
  • 8 tablespoons cold water
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 1/2 pounds granny smith apples peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping:

  • 1 cup rolled oats quick-cooking
  • 1 cup brown sugar packed
  • 1/2 cup all-purpose flour
  • 1/2 cup butter

Homemade Caramel:

  • 1 cup Brown Sugar
  • 4 Tablespoons butter
  • 1/2 cup Half-and-half
  • 1 Tablespoon Vanilla
  • Pinch Salt

Instructions
 

  • 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.
  • 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.
  • 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.

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.
  • 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.

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.

Notes

Updated on September 6, 2020
Originally Posted on August 7, 2020 

Nutrition

Serves: 25

Calories294kcal (15%)Carbohydrates46g (15%)Protein2g (4%)Fat12g (18%)Saturated Fat5g (25%)Cholesterol16mg (5%)Sodium127mg (5%)Potassium126mg (4%)Fiber2g (8%)Sugar29g (32%)Vitamin A221IU (4%)Vitamin C3mg (4%)Calcium29mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword apple pie, apple pie recipe, Caramel Apple Slab Pie
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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. Question:

    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?

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

  2. 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
    !!

  3. 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!

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

  5. Alyssa, I love cooking and would love for you to send me
    your favorite recipes I am going to try this Carmel Slab Pie
    soon, thank your.

    Donna Roberts

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!  XOXO

  6. Made this for 14 guys, who loved it! Being an expedient senior I used two pillsbury premodern crust, I added couple tbs of lemon juice, corn starch and quarter tsp nutmeg . I cut the caramel recipe in half and still had plenty .

    Mine took 50 minutes , and I increased temp to 400 the last ten minutes for some extra browning.
    This is a great recipe, Thanksgiving!

  7. I love your recipes and this one especially — as soon as i gather all the ingredients i plan to make it. I wonder though if Jonathan apples would be as good as the ones in the recipe?

  8. Hi!
    I am going to make this for a group of friends. Your recipe doesn’t say what part goes into the apple mixture. I am going to use a premade crust you can roll out instead of making my own. What part of the recipe goes for the apples?
    Thank you so much!

  9. I am making this for a family birthday gathering later today. I am using pre-made pie crust dough and leaving the Carmel drizzle out for sugar reasons. I am also cutting recipe in half. Wish me luck!
    Liz

  10. Never made before, but it looks very delicious!!! Just wondering for the drizzle if almond or coconut nut milk can be used instead of half and half.

  11. What if I don’t have a 15x10x1 inch pan? My largest is only 13×9. Can I use that for this recipe? I’m pretty sure that if I can the dough not used for the apple pie could be used to make sopapillas!

  12. Hey i am german. an i have a Problem with translate in the reciep.
    what is half an half in the topping ingredients? and how much is the 2/3 Cup Butter?

  13. This sounds AMAZING! It would be great for reunions, pot-grace (potluck), or holidays, since it serves so many. I also vary my pie crust a little by adding in a teaspoon or so of cinnamon, plus either almond or vanilla extract to the dough before it’s rolled out. Also, I sprinkle the dough with cinnamon and sugar before I add the apples. Yumm-o!

  14. can you used the canned apple pie filling for this recipe? I love to bake but honestly I don’t have time to use real apples?

  15. The only tip I have is to mix the flour, sugar, and cinnamon together and make it is well mixed before adding it to the apples. That way, you make sure the apples are evenly coated.

  16. I just cannot wait to start getting these absolutely delicious looking receipts . They all look so good . Thank you for you kindness , in shareing these , all for free . God Bless You !

  17. Could you please email me the recipe for strawberry slap pie? the video shows how to make it but no measurements. thank you!

  18. Making this tomorrow! Seems like a perfect combo of apple pie and apple crisp both of which my family loves! Can hardly wait. Thank you!

    1. Here are the ingredients for the crumb topping:
      Crumb Topping:
      1 cup quick-cooking rolled oats
      1 cup packed brown sugar
      1/2 cup all-purpose flour
      1/2 cup butter
      It is all separated out in the directions and ingredients on how to make each step.

  19. I didn’t find the caramel recipe listed? Did you provide it? Looks amazing. What kind of apples do you recommend??
    Thanks LouLou

  20. I wonder how to use rhubarb instead of apples in this recipe. I’m not one for trying to change ingredients so have you ever used rhubarb instead of apples, etc?

  21. I didn’t have enough dough for that kind of pan… Recipe says to cut apples into 1/4 pieces on the picture and video apples are cut into smaller pieces (I did that too). Instructions don’t contain measurement of the ingredients and you need to go back to list of ingredients each time you need to include something to see how much of it you should put. I needed to change temperature to 185 C (why do you still use F didn’t people agree to stick to metric system?) – 190 C was too hot for that kind of cake. I am not sure how it will come out but if not really well I will give it C+ for the way the recipe was written. It was pain in the neck….

  22. Looks delicious! We have many apples on our trees now .. ripening up. I read the comments and learned even more. * * Just wanted to add in …. please keep the recipe at “F”, rather than “C”, or list both. Thank you for this recipe!

  23. Caramel Apple Slab Pie was the hit of Bonfire nite. The air was chilly and the slab pie fresh from the oven with vanilla ice cream on top. Nothing could have been better. Yummy! Disappeared very quickly.

  24. I make desserts for the VFW Auxiliary. We serve dinner every Friday night. I cook for around 50 people. Sure could use some help with things that I can make. Thanks Jan

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