Description
This Caramel Apple Slab Pie is a delightful fall dessert featuring a flaky homemade crust, a sweet and spiced Granny Smith apple filling, a crunchy oat crumb topping, and a luscious homemade caramel drizzle. Perfect for serving a crowd with its large 24-serving size, this slab pie combines classic autumn flavors in an easy-to-bake pan dessert that’s sure to impress family and friends.
Ingredients
Scale
Pie Dough
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter-flavored shortening
- 12 tablespoons cold water
Apple Filling
- 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 (about 10 cups)
Crumb Topping
- 1 cup quick-cooking rolled oats
- 1 cup packed brown sugar
- 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 extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 15x10x1 inch baking pan with nonstick cooking spray and set aside to ensure the pie crust does not stick during baking.
- Make the Dough: In a large bowl, mix 3 1/3 cups flour and 1 teaspoon salt. Using a pastry blender, cut in 1 cup butter-flavored shortening until the mixture resembles coarse crumbs. Gradually add 4 tablespoons of the cold water, stirring with a fork, then continue adding the remaining water one tablespoon at a time until the dough is moistened and can be formed into a ball with your hands.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 19×13 inch rectangle. Wrap the dough around your rolling pin and carefully unroll it into the prepared pan, pressing gently to fit and pressing the dough up the sides without stretching. Trim excess dough to 1/2 inch beyond pan edges, then fold and flute the edges as desired. Chill the crust in the refrigerator while preparing the filling to keep it firm.
- Prepare Apple Filling: In a very large bowl, toss together 2/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon, and the sliced apples until the apples are thoroughly coated. Spread this apple mixture evenly over the chilled dough crust in the pan.
- Make Crumb Topping: In another large bowl, combine 1 cup rolled oats, 1 cup packed brown sugar, and 1/2 cup flour. Cut in 1/2 cup butter with a pastry blender until the mixture looks like coarse crumbs. Sprinkle this crumb topping evenly over the apple filling for a crunchy finish.
- Bake the Pie: Bake in the preheated oven for 40 to 45 minutes until the apples are tender and the crumb topping is golden brown. If the topping or edges brown too quickly, cover loosely with aluminum foil for the last 5 to 10 minutes. Remove from oven and let the pie cool slightly.
- Prepare Homemade Caramel: While the pie is baking or cooling, combine 1 cup brown sugar, 4 tablespoons butter, 1/2 cup half-and-half, 1 tablespoon vanilla extract, and a pinch of salt in a medium saucepan over medium-low to medium heat. Whisk constantly for 5 to 7 minutes until the sauce thickens. Remove from heat and keep warm or refrigerate for later use.
- Serve: Drizzle the warm caramel sauce over the cooled pie before serving, or let the caramel cool completely and store in the refrigerator until ready to serve. Enjoy your rich and comforting caramel apple slab pie!
Notes
- Make sure the dough is well chilled before baking to maintain a flaky texture.
- If your apples are very juicy, you can toss them with a little extra flour to reduce excess moisture in the filling.
- You can prepare the caramel sauce ahead and reheat gently before drizzling over the pie.
- Use Granny Smith apples or another tart apple variety for the best balance of sweetness and acidity.
- Cover the pie loosely with foil for the last few minutes of baking if the crust or toppings are browning too fast.
- Allow the pie to cool fully for the best slicing and flavor development.
