by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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!
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!
- Prep: Start by spraying a 15x10x1 inch pan with non-stick cooking spray and set aside. Then, preheat oven to 375 degrees.
- 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.
- 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.
- 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:
- 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.
- 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:
- 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.
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!
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!
More Caramel Apple Recipes:
- Caramel Apple Cinnamon Rolls
- Salted Caramel Apple Butter Bars
- Caramel Toffee Apple Cake
- Dutch Caramel Apple Pie Bars
- Caramel Apple French Toast Casserole
Caramel Apple Slab Pie
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
Nutrition
Serves: 25
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.
THIS!!!! WoW, extremely wonderful. I had the wrong size pan, so it was thicker than the photo but WHO CARED??? there was more to eat! This recipe is a keeper!
Can you omit the oats? I want to make this just dont have any on hand.
You can omit the oats; however, they do add the texture, a little bit of crunch and thickness to the pie. You will want to substitute it with something to fill in the top though.
I love the look of your recipes, but am in UK and find the use of cup measures difficult since different ingredients weigh differently. Any chance of having the recipes in grams or even lbs. and ounces?
Hi Pam,
That is a great suggestion and I will keep that in mind when I am making recipes.
Can u use Pillsbury pie crust instead of making crust?
Yes, of course. If you can though, I would highly recommend making the pie crust.
Any similar recipes for baked items would be appreciated
Is the crust on this pretty similar to that of a regular apple pie? In keeping with that, has anyone tried using butter for the crust instead of “butter flavored” shortening? I’m simply not a fan of the butter flavored shortening and don’t want to waste time if someone already knows it doesn’t turn out the same without the shortening.
Wondering the same thing.
I always use half butter and half regular shortening. Turns out flavorful and flakey!
Can it be made the night before?
Yes! That sounds great! XOXO
Can it be frozen prior to baking. Like maybe fixing 2 or 3 days before baking it?
Yes, that will work great!
I made this for our Thanksgiving dinner on the wknd and it turned out great!! I admit to using my go-to no fail crust but followed the rest of the recipe. I also subbed in evaporated milk rather the cream for the caramel because it’s what I had on hand and it still worked great. This will definitely be on the do-again list .. the whole group loved it!
This beautiful dish is in my oven right now for a dinner tomorrow. Should I save the caramel sauce to drizzle when serving or can I drizzle once cool and refrigerate? Smells delish!
I would drizzle once cooled until you are serving it immediately.
Your Slab Apple Pie is AWESOME! Great flavor and feeds a lot of people!@ Great desert for a large gathering. I have made it three times! The caramel sauce is great.
Really glad to hear. I knew it looked good
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
Yum!
I’m going to make this, looks yummy
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.
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!
This looks fantastic, a must make for me. I was wondering if any other fruits would work also?
Yes, they would! That sounds delicious! I can’t wait to hear what other fruits you have tried! XOXO
All looks great Thank You for posting
Nice to see a sweet recipe that,s not got a chocolate overload.. Will certainly try this one.
Can this be put together the day before and then baked the next day?
I would recommend baking it so it does not become mushy or soggy sitting overnight.
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….