Caramel Apple Slab Pie is hands down my favorite caramel apple slab pie made from scratch! This delightful dessert combines the sweet and tart flavors of fresh apples, warm spices, and rich caramel, all nestled in a buttery crust. Perfect for fall gatherings or any time you want a comforting treat, this pie is sure to be a hit with family and friends. Let’s dive into how to create this mouthwatering dessert!

Why You’ll Love This Caramel Apple Slab Pie

There are many reasons to adore this caramel apple dessert. First, it’s incredibly easy to make, especially if you use a pre-made crust. Second, the combination of gooey caramel and tender apples creates a flavor explosion in every bite. Third, it’s perfect for gatherings, serving up to 12 people, making it an ideal choice for parties and holidays. Fourth, the recipe is versatile; you can add nuts or different spices to suit your taste. Fifth, it can be served warm or at room temperature, which is great for any occasion. Finally, this pie is pure comfort food, evoking nostalgic memories of cozy family gatherings. With its flaky crust and delicious filling, you’ll understand why it has become a beloved classic in my home.

Ingredients for Caramel Apple Slab Pie

Gather these items:

2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup butter (chilled and diced)
1/2 cup ice water (but possibly less)
6-7 cups apples (peeled, cored and chopped into approximately 1/2-inch chunks)
2 tsp lemon juice
1/2 cup granulated sugar
2 tbsp brown sugar
3 tbsp cornstarch
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
egg wash
sugar for crust topping

How to Make Caramel Apple Slab Pie Step-by-Step

Step 1: In a large bowl, stir together the sliced apples, both sugars, salt, cornstarch, spices, and lemon juice. Set aside.
Step 2: Preheat the oven to 375° F. Lightly grease a 10×15″ rimmed jellyroll pan.
Step 3: Use my recipe for Homemade All Butter Pie Crust, doubled.
Step 4: Divide the pie dough into two pieces, one slightly larger than the other. Roll the larger dough out on a floured surface into a rectangle measuring 12×17 inches.
Step 5: Transfer the dough into a 10×15-inch jelly roll pan, leaving the edges untrimmed. Place the pan into the fridge while you roll out the smaller piece of dough into a 16×11-inch rectangle.
Step 6: Remove the pan from the fridge and pour the apples and the juices into the prepared pie crust. Place the second sheet of dough over the apples.
Step 7: Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal edges tightly to form a rim, then crimp the rim with fingertips and knuckle.
Step 8: Make an egg wash, and brush over the crust. Sprinkle the crust with a little coarse sugar. Use a knife to make some slits in the top for steam to escape.
Step 9: Bake for 40-45 minutes until puffed and golden. Let it cool for 30 to 40 minutes until the juices have set.
Step 10: Serve warm or allow to sit at room temperature for three days. Serve with vanilla ice cream and more caramel sauce!

Caramel Apple Slab Pie: 12 Reasons to Love This Dessert - Caramel Apple Slab Pie - main visual representation

Pro Tips for the Best Caramel Apple Slab Pie

Keep these in mind:

Use a mix of sweet and tart apples for the best flavor.
Make sure your butter is cold for a flaky crust.
Let the pie cool before slicing to help set the juices.
Consider adding a sprinkle of sea salt on top of the caramel drizzle for a sweet-salty flavor.
This pie can be made a day ahead—just reheat before serving.

Best Ways to Serve Caramel Apple Slab Pie

There are many delicious ways to enjoy this caramel apple pastry. Serve it warm with a scoop of vanilla ice cream, drizzled generously with caramel sauce. You can also pair it with whipped cream or serve it alongside a cup of warm apple cider for a cozy fall treat. For gatherings, cut it into squares and serve with coffee or tea for a delightful dessert experience.

Caramel Apple Slab Pie: 12 Reasons to Love This Dessert - Caramel Apple Slab Pie - additional detail

How to Store and Reheat Caramel Apple Slab Pie

If you have leftovers, store the apple slab pie with caramel in an airtight container in the refrigerator for up to three days. To reheat, simply place slices in the microwave for about 30 seconds or until warmed through. This makes it a perfect option for meal prep, allowing you to enjoy a slice any time you need a sweet treat.

Frequently Asked Questions About Caramel Apple Slab Pie

What is a caramel apple slab pie?

A caramel apple slab pie is a large, rectangular pie filled with caramelized apples and spices, baked in a flaky crust. It’s an easy and shareable dessert perfect for gatherings!

Can I make caramel apple slab pie ahead of time?

Yes! You can prepare the caramel apple pie recipe a day in advance. Just reheat before serving for the best flavor experience.

How do I avoid common mistakes with caramel apple slab pie?

To avoid common mistakes, ensure your pie crust is well-chilled before baking. Also, be careful not to overfill the pie with apples to prevent overflow.

Variations of Caramel Apple Slab Pie You Can Try

Here are some delightful twists on the classic recipe:

Add chopped pecans or walnuts for a crunchy texture.
Incorporate a hint of ginger or cardamom for a unique spice blend.
Try using different fruits like pears or berries for a fruity variation.
For a festive touch, drizzle the top with a spiced cream cheese frosting.

Caramel Apple Slab Pie: 12 Reasons to Love This Dessert

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Author: Michael
Total Time: 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This recipe is hands down, my favorite caramel apple slab pie made from scratch!

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup butter (chilled and diced)
1/2 cup ice water (but possibly less)
6–7 cups apples (peeled, cored and chopped into approximately 1/2-inch chunks)
2 tsp lemon juice
1/2 cup granulated sugar
2 tbsp brown sugar
3 tbsp cornstarch
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
egg wash
sugar for crust topping

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Instructions

In a large bowl, stir together the sliced apples, both sugars, salt, cornstarch, spices and lemon juice. Set aside.
Preheat the oven to 375° F. Lightly grease a 10×15″ rimmed jellyroll pan.
Use my recipe for Homemade All Butter Pie Crust, doubled.
Divide the pie dough into two pieces, one slightly larger than the other. Roll the larger dough out on a floured surface into a rectangle measuring 12×17 inches.
Transfer the dough into a 10×15-inch jelly roll pan, leaving the edges untrimmed. Place the pan into the fridge while you roll out the smaller piece of dough into a 16×11-inch rectangle.
Remove the pan from the fridge and pour the apples and the juices into the prepared pie crust. Place the second sheet of dough over the apples.
Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal edges tightly to form a rim, then crimp the rim with fingertips and knuckle.
Make an egg wash, and brush over the crust. Sprinkle crust with a little coarse sugar. Use a knife to make some slits in the top for steam to escape.
Bake for 40-45 minutes until puffed and golden, let it cool for 30 to 40 minutes until the juices have set.
Serve warm or allow to sit at room temperature for three days. Serve with vanilla ice cream and more caramel sauce!