Description
This Caramel Apple Slab Pie is a delightful fall dessert featuring a tender, buttery crust filled with cinnamon-spiced Granny Smith apples, topped with a crunchy oat crumb and drizzled with rich homemade caramel sauce. Perfect for large gatherings, this slab pie blends tart apples with sweet caramel for an irresistible treat.
Ingredients
Scale
Pie Dough
- 3 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, butter-flavored
- 12 tablespoons cold water
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 rolled oats, quick-cooking
- 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.
- Make the Dough: In a large bowl, combine the all-purpose flour and salt. Using a pastry blender, cut in the butter-flavored shortening until the mixture resembles coarse crumbs. Gradually add the cold water, starting with 4 tablespoons, stirring with a fork. Continue adding the remaining water one tablespoon at a time until the dough is evenly moistened. Form the dough into a ball using your hands.
- Roll and Chill the Crust: On a lightly floured surface, roll the dough out into a 19×13-inch rectangle. Wrap the dough around your rolling pin and carefully unroll it into the prepared baking pan, pressing it gently against the pan and up the sides without stretching. Trim the edges to extend 1/2 inch beyond the pan. Fold and flute the edges as desired. Place the pan in the refrigerator to chill while you prepare the filling.
- Prepare the Filling: In a very large bowl, toss together the sugar, 1/3 cup flour, ground cinnamon, and the peeled and sliced Granny Smith apples until the apples are evenly coated with the mixture. Spread this filling evenly over the chilled crust.
- Make the Crumb Topping: In a large bowl, combine rolled oats, brown sugar, and all-purpose flour. Using a pastry blender, cut in the butter until the topping mixture resembles coarse crumbs. Evenly sprinkle the crumb topping over the apple filling.
- Bake the Pie: Bake uncovered for 40-45 minutes, until the apples are tender and the topping is golden brown. If the top starts to brown too quickly, tent it loosely with foil during the last 5-10 minutes. Remove from oven and let cool slightly.
- Prepare Homemade Caramel: While the pie bakes or cools, combine brown sugar, butter, half-and-half, vanilla extract, and a pinch of salt in a medium saucepan. Heat over medium-low to medium heat, whisking constantly for 5 to 7 minutes until the caramel thickens. Remove from heat.
- Serve with Caramel: Drizzle the warm caramel sauce over the slightly cooled pie just before serving. Alternatively, allow the caramel to cool completely and store in the refrigerator until ready to use.
Notes
- Use Granny Smith apples for the best balance of tartness and texture.
- Chilling the crust before adding the filling helps prevent it from shrinking during baking.
- If caramel thickens too much when cooled, gently reheat to restore pourable consistency.
- This recipe yields a large slab pie, perfect for feeding a crowd or for holiday gatherings.
- For easier slicing, allow the pie to cool completely before cutting.
Nutrition
- Serving Size: 1 slice (1/24th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
