Caramel Apple Slab Pie Recipe

There’s something so wonderfully nostalgic about biting into a warm slice of this Caramel Apple Slab Pie Recipe—it’s like fall wrapped up in a buttery crust and luscious caramel glaze. Whenever the apple season rolls around, I find myself reaching for Granny Smith apples to whip up this recipe, since their tartness balances beautifully with the sweet, homemade caramel and crumb topping.

What I absolutely love about this Caramel Apple Slab Pie Recipe is that it’s big enough to share with friends or a crowd, but still easy to make on a cozy afternoon. Plus, it combines everything I adore—flaky crust, tender cinnamon-spiced apples, and that ooey-gooey caramel. Trust me, once you try this, it’ll become your go-to recipe when you want a dessert that’s both homey and a little extra special.

Ingredients You’ll Need

Each ingredient here plays a starring role in building layers of flavor and texture, from the flaky pie dough to the warm crumb topping. When shopping, I always look for fresh Granny Smith apples and quality butter since they really elevate the final pie.

• All-purpose flour: The base for your pie dough and thickening the filling; use a good quality flour for perfect texture.
• Salt: A pinch enhances even the sweetest layers, balancing flavors throughout the pie.
• Shortening, butter-flavored: This creates a tender, flaky crust with a buttery taste.
• Cold water: Keeps the dough cool and workable, vital for flaky layers.
• Sugar: Sweetens the apple filling to complement the natural tartness.
• Ground cinnamon: Adds warm spice—don’t skimp on this classic pairing with apples.
• Granny Smith apples: Their crisp and tart profile is perfect for holding up in baking without getting mushy.
• Quick-cooking rolled oats: Give your crumb topping a slightly chewy texture and rustic appearance.
• Brown sugar: Imparts a deep, molasses flavor in both the crumb topping and caramel sauce.
• Butter: Used in the crumb topping and caramel for richness and creaminess.
• Half-and-half: Creates a luxuriously smooth caramel sauce; whole milk would be a lighter substitute.
• Vanilla extract: Brings a subtle sweetness and rounds out the caramel flavor.
• Pinch of salt: Enhances the sweetness and depth of the caramel sauce.

Variations

I often tweak this Caramel Apple Slab Pie Recipe depending on who’s coming over or what ingredients I have on hand. It invites plenty of personalization without losing its comforting essence.

• Use different apple varieties: Sometimes I mix Fuji or Honeycrisp with Granny Smith for a sweeter or more complex flavor balance.
• Add nuts to the crumb topping: Toasted pecans or walnuts add a lovely crunch and extra warmth.
• Dairy-free option: Swap butter and half-and-half for coconut oil and coconut milk for a delicious allergy-friendly version.
• Drizzle chocolate: For a decadent twist, I occasionally drizzle melted dark chocolate over the cooled pie before slicing.

How to Make Caramel Apple Slab Pie Recipe

Step 1: Whip Up Your Pie Dough

Combine 3 1/3 cups flour and 1 teaspoon salt in a bowl, then cut in 1 cup butter-flavored shortening until the mixture resembles coarse crumbs. Slowly add 12 tablespoons cold water, a tablespoon at a time, mixing gently until the dough holds together but isn’t sticky. Chill the dough wrapped in plastic for at least 30 minutes—this step is key for getting that flaky, tender crust we all love.

Step 2: Prepare the Apple Filling

In a large bowl, toss together 2/3 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon. Add 3 1/2 pounds peeled, cored, and thinly sliced Granny Smith apples (about 10 cups). The flour helps thicken the juices while baking, so your filling won’t be runny. Stir gently to coat all the slices without bruising them.

Step 3: Roll Out and Assemble the Pie

Divide the dough into two parts; press one half into a greased slab pan (roughly 18×13 inches). Spread the apple filling evenly over this base. I find pressing the dough gently with your fingers around the edges helps create a natural border for the filling, preventing any spillover.

Step 4: Make the Crumb Topping

Mix together 1 cup oats, 1 cup packed brown sugar, and 1/2 cup flour. Cut in 1/2 cup butter until crumbly. Sprinkle this topping generously over the apple layer—it adds that perfect crunchy texture and extra sweetness.

Step 5: Bake and Prepare the Caramel

Bake the pie at 375°F (190°C) for about 50 minutes until the topping is golden brown and the apples are tender. While the pie bakes, whisk together 1 cup brown sugar, 4 tablespoons butter, 1/2 cup half-and-half, 1 tablespoon vanilla, and a pinch of salt in a saucepan over medium heat. Bring to a boil, then simmer for 5 minutes until thickened and glossy. This warm homemade caramel is the magic touch that transforms the entire pie.

Step 6: Finish With a Caramel Drizzle

Once your slab pie has cooled slightly, drizzle the rich caramel sauce generously over the top. If you’re impatient like me, you’ll want to dig in right away; the mix of warm apple pie with cool caramel is absolutely dreamy.

How to Serve Caramel Apple Slab Pie Recipe

Garnishes

I usually top each slice with a scoop of vanilla bean ice cream, which melts into the pie’s warm layers beautifully. For extra flair, a sprinkle of chopped pecans or a dusting of cinnamon adds texture and aroma that guests rave about.

Side Dishes

This Caramel Apple Slab Pie pairs wonderfully with a cup of hot coffee or spiced chai tea, especially on crisp autumn afternoons. If you want to turn it into a fuller dessert spread, consider offering whipped cream or a tangy cream cheese dip alongside slices.

Creative Ways to Present

For holiday gatherings, I like to cut the slab pie into smaller squares and serve them on a rustic wooden board with the caramel sauce in a pretty bowl for dipping. It makes for a gorgeous, shareable centerpiece that invites everyone to grab a slice and enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover Caramel Apple Slab Pie stores best in an airtight container in the fridge, where it stays fresh for up to 4 days. I recommend letting it come back to room temperature or warming it briefly before serving to revive that lovely soft texture.

Freezing

I’ve had great success freezing slices wrapped tightly in plastic wrap and aluminum foil. Just thaw overnight in the fridge and gently warm in the oven to enjoy a near-fresh pie experience when you’re ready.

Reheating

To bring leftovers back to life, I pop them in a 350°F (175°C) oven for about 10 minutes until warmed through and crispy again on top. Microwaving works in a pinch but can make the crust soggy—and nobody wants that.

FAQs

Final Thoughts

This Caramel Apple Slab Pie Recipe has become one of my absolute favorites—not just for its irresistible flavor, but for the memories it sparks when shared. It’s that kind of recipe that feels like a warm hug on a crisp day, easy to make but impressive enough to bring everyone to the table smiling. I hope you enjoy making (and eating) it as much as I do—grab your apples and give it a go; you won’t regret it!

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