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Caramel Apple Slab Pie has a thin and flaky melt-in-your-mouth crust that is 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
This twist on a classic favorite is the perfect dessert to satisfy your fall cravings all year long. The blend of cinnamon and apples baking together is simply amazing. And when the ooey, gooey caramel mixture is simmered and drizzled over the pie, it becomes irresistible. Each bite is perfection with its flaky crust, crunchy topping, and tender, juicy apples, all drenched in a rich, sweet cinnamon-apple flavor. Simply delish!
This Caramel Apple Slab Pie is perfect for feeding a crowd, making it an excellent choice for family gatherings and get-togethers. It has quickly become one of my favorite desserts ever, and I’m sure you and your guests will love it just as much as we did!
Ingredients in 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 exact ingredient measurements are listed at the bottom of the post on the recipe card.
- All-purpose flour: This adds strength and structure to the crust.
- Salt: This is a must to bring out the delicious flavors in the recipe.
- Shortening: I used butter-flavored shortening to create a more tender, flaky dough.
- Cold water: Add in a few drops at a time until your dough is the perfect texture.
- Sugar: This will sweeten up the crust.
- Ground cinnamon: The cinnamon adds a sweet and savory warm spice to the apple mixture.
- Granny Smith apples: These apples are perfect for baking.
Crumb Topping
- Rolled oats: Quick-cooking oats give the perfect crunch in the topping.
- Brown sugar: Make sure to pack it when it’s measured to get just the right amount of sweetness.
- All-purpose flour: This gives structure to the crumb topping and binds it together.
- Butter: I use unsalted for more control over the saltiness of the dessert.
Homemade Caramel
- Brown Sugar: This caramelizes to be a delicious flavor.
- Butter: The butter adds a rich taste and makes a chewy caramel texture.
- Half-and-half: This makes the caramel smooth and creamy.
- Vanilla: A splash of vanilla brings out the other flavors and adds a rich depth to the flavor.
- Salt: Just a pinch of salt enhances the flavor of the topping for this caramel apple slab pie.
Let’s Make a Slab Pie!
This caramel apple slab pie 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 the oven to 375 degrees Fahrenheit.
- 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 one tablespoon of the cold water over the mixture and toss with a fork. Repeat using one tablespoon of water at a time until it is moistened, and knead the dough into a ball.
- Place dough in baking pan: Roll dough into a 19×13-inch rectangle on a lightly floured surface. 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 the dough to 1/2 inch beyond the edge of the pan. Fold dough edge over and flute as desired.
- Combine apple mixture: In an extra-large bowl, combine the sugar, 1/3 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 the topping mixture resembles coarse crumbs. Sprinkle on top of apples.
- Bake: Place in a preheated oven for 40-45 minutes or until the apples are tender. Cover the top with foil for the last 5-10 minutes if it starts to brown too fast. Cool slightly.
To Make the Homemade Caramel
- Mix all ingredients: Mix ingredients together in a medium saucepan over medium-low to medium heat. Continue to cook while whisking gently for 5 to 7 minutes, until thicker. Then, turn off the heat. Serve warm or refrigerate until cold. Finally, drizzle on top of the caramel apple slab pie.
Caramel Apple Slab Pie Tips
When I made this, I intended just to make an Apple Slab Pie. But as soon as it came out of the oven, it begged me to drizzle some homemade caramel. 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 overhandle it. Because the dough is cooler, it will be firmer, easier to roll out, and 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 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 caramel apple slab pie with some cold vanilla ice cream!
Storing Caramel Apple Slab Pie:
It is highly unlikely this dessert will last long without being devoured. It is so good that no one can get enough of it! However, if you end up with leftovers, this caramel apple slab pie will store well.
- In the Refrigerator: Simply keep the caramel apple slab pie on the baking sheet, let it cool completely, and cover it loosely with some foil. Store it in the refrigerator, and it will last about 2-3 days.
- In the Freezer: If you are making an apple pie ahead, you can freeze it for 3-4 months and thaw it 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 goes with everything and elevates any dessert (just like it did with this apple slab pie)! Try some more delicious desserts that use caramel. The hardest part will be picking which one is your favorite!
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Caramel Apple Slab Pie
Ingredients
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, butter-flavored
- 12 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
- Preheat the oven to 375 degrees Fahrenheit. Spray a 15x10x1 inch pan with nonstick cooking spray and set aside.
- To make the dough combine the flour and salt in a large bowl. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Add four tablespoons of the cold water over the mixture and stir with a fork. Repeat using the remaining water one tablespoon at a time until it is moistened. Use your hands to form the dough into a ball.
- On a lightly floured surface, roll the dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Gently unroll the dough into the pan and press up the sides, being careful not to stretch it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold dough edge over and flute as desired. Place the pan in the fridge to chill while you prepare the filling.
- In an extra-large bowl, toss the sugar, 1/3 cup flour, cinnamon, and apples together until the apples are evenly coated. Carefully spread the apples evenly over the chilled crust.
Crumb Topping
- Stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour in a large bowl. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Sprinkle on top of the apples.
- Bake for 40-45 minutes or until the apples are tender. Cover the top with foil for the last 5-10 minutes if it starts to brown too quickly. Cool slightly.
Homemade Caramel
- Combine the brown sugar, butter, half, and half in a medium saucepan and heat over medium-low to medium heat. Whisk constantly while cooking for 5 to 7 minutes, until the caramel begins to thicken. Remove from the heat. Drizzle the warm caramel over the cooled pie, or let it cool and store in the fridge until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I make the filling and crumb topping to put in a regular pie shell? How long do you recommend to bake it that way? Thanks!
Hi Janna, thank you for your question. I would recommend making this caramel apple pie recipe and using this recipe for a crumb topping instead of the pie crust topping.
2/3 cup brown sugar
1 cup all-purpose flour
6 tablespoons unsalted butter chilled and cut into tiny cubes
3/4 teaspoon cinnamon
1 teaspoon salt
Mix those all together using a pastry cutter and then scoop it onto the apples and caramel. Bake as per the instructions for the caramel apple pie. If the crumb topping is getting too brown, tent foil over the top.
Let me know if you have any questions.
Excellent. Makes enough for many hungry people. We grow Haralson apples, so I used them. Great taste and not too juicy to cook over into the oven bottom. The pie disappeared quickly.
Made this for our Healing School Ministers meeting and everyone loved it!!! I did use boxed refrigerator pie crusts, stacked one on top of the other then rolled it out to fit the pan. Also used Pumpkin Pie Spice in addition to cinnamon. I used the amount of apples you called for but maybe it’s my 1/2 sheet pan size, needed probably two more apples. Also after making the crumb top and sprinkling it on I didn’t have enough so made a second batch. It was definately a hit! Thanks for sharing this fabulous recipe!!