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
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!
Notes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg