Description
This Caramel Apple Slab Pie combines a tender, buttery pie dough loaded with tart Granny Smith apple slices, a spiced sugar and flour mixture to thicken the filling, and a delightful crumb topping made from oats, brown sugar, flour, and butter. The crowned feature is a homemade caramel sauce drizzled over the pie, providing a perfect balance of sweet and tangy flavors in every bite. Ideal for gatherings or cozy fall desserts, this slab pie offers the classic comforts of apple pie with a rich caramel twist.
Ingredients
Scale
Pie Dough
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, butter-flavored
- 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
- Prepare the Pie Dough: In a large bowl, combine the flour and salt. Cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Divide into two portions, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the Apple Filling: In a large bowl, combine sugar, flour, and cinnamon. Toss the sliced Granny Smith apples in the sugar mixture until well coated. Set aside to allow the flavors to meld.
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a rectangle that fits your slab pan. Transfer to the pan and press gently to fit.
- Add the Filling: Evenly spread the apple filling over the pie dough in the pan, distributing the slices in a single layer for even cooking.
- Prepare the Crumb Topping: In a bowl, mix oats, brown sugar, and flour. Cut in the butter until the mixture forms crumbly clumps. Sprinkle this topping evenly over the apples.
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for approximately 45-55 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Make the Caramel Sauce: In a small saucepan, combine brown sugar, butter, and half-and-half over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly. Remove from heat, then stir in vanilla extract and a pinch of salt.
- Drizzle Caramel: Once the pie has cooled slightly, drizzle the homemade caramel sauce generously over the top before serving.
Notes
- Use Granny Smith apples for their tartness and firm texture, which holds up well during baking.
- Keep the pie dough cold to ensure a flaky crust.
- The caramel sauce can be made in advance and reheated gently before drizzling.
- Allow the pie to cool slightly to prevent the caramel from running off immediately.
- For a richer flavor, consider substituting half-and-half with heavy cream in the caramel.
