Description
This Caramel Apple Slab Pie is a delightful dessert perfect for gatherings, featuring a buttery crust, tender cinnamon-spiced apples, a crunchy oat topping, and a rich homemade caramel drizzle. The slab pie format offers plenty of servings, making it ideal for parties or family meals.
Ingredients
Scale
Pie Crust
- 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 sliced 1/4-inch thick (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 Sauce
- 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.
- Make the Dough: In a large bowl, combine flour and salt. Use a pastry blender to cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Gradually stir in 4 tablespoons of cold water with a fork, then add the remaining water tablespoon by tablespoon until the dough is moist. Gather the dough into a ball using your hands.
- Roll Out Dough: Lightly flour a surface and roll the dough out into a 19×13 inch rectangle. Wrap the dough around the rolling pin and gently unroll it into the prepared pan, pressing to fit and pushing the dough up the sides without stretching. Trim excess dough to 1/2 inch beyond the pan edges, fold and flute the edges to your liking. Chill the crust in the refrigerator while you prepare the filling.
- Prepare Apple Filling: In a very large bowl, toss together sugar, flour, cinnamon, and sliced apples until the apples are evenly coated. Spread this mixture evenly over the chilled crust in the pan.
- Make Crumb Topping: In another large bowl, combine rolled oats, packed brown sugar, and flour. Cut in the butter with a pastry blender until crumbs form. Sprinkle this crumb topping evenly over the apple filling.
- Bake the Pie: Bake the pie for 40 to 45 minutes until the apples are tender and the topping is golden brown. If the topping or crust edges brown too quickly, cover loosely with aluminum foil for the final 5 to 10 minutes of baking. Remove from the oven and allow to cool slightly.
- Prepare Homemade Caramel: While the pie is baking or cooling, combine brown sugar, butter, half-and-half, vanilla, and 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.
- Serve: Drizzle the warm caramel sauce over the cooled pie before serving, or allow the caramel to cool and store it in the refrigerator until ready to use.
Notes
- Use Granny Smith apples for a tart contrast to the sweet caramel and topping.
- Keep the shortening and water cold to ensure a tender, flaky crust.
- Cover the pie with foil if it browns too fast to prevent burning.
- Caramel sauce can be made ahead and refrigerated; warm slightly before drizzling.
- This slab pie is excellent for serving large groups as it yields 24 servings.
