Description
This Caramel Apple Slab Pie recipe is a perfect blend of tender Granny Smith apples spiced with cinnamon, topped with a buttery oat crumb, and finished with a rich homemade caramel drizzle. Baked in a large slab pan, it’s ideal for parties or gatherings, offering a delightful balance of tart and sweet flavors wrapped in a flaky pastry crust.
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 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). Lightly spray a 15x10x1 inch baking pan with nonstick cooking spray and set it aside for later.
- Make the Dough: In a large bowl, combine 3 1/3 cups of flour and 1 teaspoon of salt. Using a pastry blender, cut in 1 cup of butter-flavored shortening until the mixture resembles coarse crumbs. Gradually stir in 4 tablespoons of cold water using a fork, then add the remaining water one tablespoon at a time until the dough is just moistened. Form the dough into a ball with your hands.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 19 by 13 inch rectangle. Carefully wrap the dough around your rolling pin and unroll it into the prepared pan. Gently press the dough to fit the pan and press it up the sides without stretching. Trim any excess dough to about 1/2 inch beyond the pan edges, then fold and flute the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
- Prepare Apple Filling: In a very large bowl, toss together 2/3 cup sugar, 1/3 cup flour, 1 teaspoon ground cinnamon, and the sliced Granny Smith apples until the apples are thoroughly coated. Spread this mixture evenly over the chilled crust in the pan.
- Make Crumb Topping: In another large bowl, combine 1 cup quick-cooking rolled oats, 1 cup packed brown sugar, and 1/2 cup flour. Cut in 1/2 cup of butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the apple filling.
- Bake the Pie: Bake in the preheated oven for 40 to 45 minutes, or until the apples are tender and the crumb topping is golden brown. If the topping or crust edges brown too quickly, loosely cover the pie with aluminum foil for the last 5 to 10 minutes of baking. Once done, remove from the oven and allow it to 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.
- Serve: Drizzle the warm caramel sauce over the slightly cooled pie before serving. Alternatively, allow the caramel to cool and store it in the refrigerator to use later.
Notes
- Use Granny Smith apples for a tart flavor and good texture that holds up well during baking.
- Chilling the dough before adding the filling helps prevent the crust from shrinking in the oven.
- If the crumb topping or crust edges brown too quickly, cover loosely with foil to prevent burning.
- Homemade caramel can be stored refrigerated for up to one week; warm slightly before drizzling.
- For easier slicing, let the pie cool completely before cutting.
- This recipe makes a large slab pie suitable for 24 servings, ideal for parties or large gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
