Caramel Apple Slab Pie - The Recipe Critic (2024)

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Caramel Apple Slab Pie has a thin and flaky melt-in-your-mouth crust that is topped with juicy apples and a crisp topping. It is drizzled in homemade caramel and perfect for feeding a crowd!

Caramel Apple Upside Cake is a twist on my tried and true favorite Pineapple Upside Down Cake and it is a must-try recipe. It is loaded with all the crave-worthy fall flavors like rich caramel and sweet apple!

Caramel Apple Slab Pie - The Recipe Critic (1)

Caramel Apple Slab Pie

This twist on a classic favorite is the perfect dessert to satisfy your fall cravings all year long. The blend of cinnamon and apples baking together is simply amazing. And when the ooey, gooey caramel mixture is simmered and drizzled over the pie, it becomes irresistible. Each bite is perfection with its flaky crust, crunchy topping, and tender, juicy apples, all drenched in a rich, sweet cinnamon-apple flavor. Simply delish!

This Caramel Apple Slab Pie is perfect for feeding a crowd, making it an excellent choice for family gatherings and get-togethers. It has quickly become one of my favorite desserts ever, and I’m sure you and your guests will love it just as much as we did!

Ingredients in Slab Pie

This dessert is just screaming all of my favorite things about fall. From the thin and flaky melt-in-your-mouth pie crust, the fresh juicy apples, and the crisp topping, to the sweet caramel drizzle on top. All of the exact ingredient measurements are listed at the bottom of the post on the recipe card.

  • All-purpose flour: This adds strength and structure to the crust.
  • Salt: This is a must to bring out the delicious flavors in the recipe.
  • Shortening: I used butter-flavored shortening to create a more tender, flaky dough.
  • Cold water: Add in a few drops at a time until your dough is the perfect texture.
  • Sugar: This will sweeten up the crust.
  • Ground cinnamon: The cinnamon adds a sweet and savory warm spice to the apple mixture.
  • Granny Smith apples: These apples are perfect for baking.

Crumb Topping

  • Rolled oats: Quick-cooking oats give the perfect crunch in the topping.
  • Brown sugar: Make sure to pack it when it’s measured to get just the right amount of sweetness.
  • All-purpose flour: This gives structure to the crumb topping and binds it together.
  • Butter: I use unsalted for more control over the saltiness of the dessert.

Homemade Caramel

  • Brown Sugar: This caramelizes to be a delicious flavor.
  • Butter: The butter adds a rich taste and makes a chewy caramel texture.
  • Half-and-half: This makes the caramel smooth and creamy.
  • Vanilla: A splash of vanilla brings out the other flavors and adds a rich depth to the flavor.
  • Salt: Just a pinch of salt enhances the flavor of the topping for this caramel apple slab pie.
Caramel Apple Slab Pie - The Recipe Critic (2)

Let’s Make a Slab Pie!

This caramel apple slab pie comes together simply and will get rave reviews every time! Take your time on the dough and work through each section, and in no time, you will have a huge hit dessert ready to enjoy!

  1. Prep: Start by spraying a 15x10x1 inch pan with non-stick cooking spray and set aside. Then, preheat the oven to 375 degrees Fahrenheit.
  2. Make the dough: In a large bowl, combine flour and salt. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Sprinkle one tablespoon of the cold water over the mixture and toss with a fork. Repeat using one tablespoon of water at a time until it is moistened, and knead the dough into a ball.
  3. Place dough in baking pan: Roll dough into a 19×13-inch rectangle on a lightly floured surface. Wrap it around the rolling pin and unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold dough edge over and flute as desired.
  4. Combine apple mixture: In an extra-large bowl, combine the sugar, 1/3 cup flour, cinnamon, and apples. Toss until coated. Spoon the mixture on the dough and spread evenly.

To Make the Crumb Topping

  1. Combine Ingredients: In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Sprinkle on top of apples.
  2. Bake: Place in a preheated oven for 40-45 minutes or until the apples are tender. Cover the top with foil for the last 5-10 minutes if it starts to brown too fast. Cool slightly.

To Make the Homemade Caramel

  1. Mix all ingredients: Mix ingredients together in a medium saucepan over medium-low to medium heat. Continue to cook while whisking gently for 5 to 7 minutes, until thicker. Then, turn off the heat. Serve warm or refrigerate until cold. Finally, drizzle on top of the caramel apple slab pie.
Caramel Apple Slab Pie - The Recipe Critic (3)

Caramel Apple Slab Pie Tips

When I made this, I intended just to make an Apple Slab Pie. But as soon as it came out of the oven, it begged me to drizzle some homemade caramel. I was glad that I did because it added such a delicious finishing touch!

  • Caramel Sauce: For best results, cook the glaze slowly until it thickens to prevent separating. Additionally, whisking constantly will keep it from clumping.
  • Dough: Keep the dough cold, and don’t overhandle it. Because the dough is cooler, it will be firmer, easier to roll out, and shrink less as it cooks in the oven.
  • Rolling the dough: Add more flour to the dough as you are rolling it out to keep it from sticking to the rolling pin or the surface.
  • Leftover dough: Bake any leftover trimmings separately, then drizzle with caramel or sprinkle them with a bit of cinnamon sugar for a special treat.
  • Apples: Try to cut the apples into similar sizes for most, even baking. Using an apple slicer is helpful, but it is not hard to do by hand if you don’t have a tool to help.
  • Serve: Be sure to finish this caramel apple slab pie with some cold vanilla ice cream!
Caramel Apple Slab Pie - The Recipe Critic (4)

Storing Caramel Apple Slab Pie:

It is highly unlikely this dessert will last long without being devoured. It is so good that no one can get enough of it! However, if you end up with leftovers, this caramel apple slab pie will store well.

  • In the Refrigerator: Simply keep the caramel apple slab pie on the baking sheet, let it cool completely, and cover it loosely with some foil.Store it in the refrigerator, and it will last about 2-3 days.
  • In the Freezer: If you are making an apple pie ahead, you can freeze it for 3-4 months and thaw it in the refrigerator before baking.

Pro Tip: Keep a batch of uncooked crumble topping in the freezer to bake and sprinkle on anything. It makes a great last-minute dessert topping that is absolutely heavenly!

More Caramel Apple Recipes

Caramel goes with everything and elevates any dessert (just like it did with this apple slab pie)! Try some more delicious desserts that use caramel. The hardest part will be picking which one is your favorite!

Desserts

Homemade Caramel Apples

1 hr

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Salted Caramel Apple Butter Bars

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Desserts

Caramel Apple Upside-Down Cake

1 hr 20 mins

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Caramel Apple Slab Pie

5 from 5 votes

By: Alyssa Rivers

Caramel Apple Slab Pie has a thin and flaky melt-in-your-mouth crust that is topped with juicy apples and a crisp topping. It is drizzled in homemade caramel and perfect for feeding a crowd!

Prep Time: 40 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 24 Servings

Ingredients

  • 3 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening, butter-flavored
  • 12 tablespoons cold water
  • 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 (10 cups)

Crumb Topping

Homemade Caramel:

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 15x10x1 inch pan with nonstick cooking spray and set aside.

  • To make the dough combine the flour and salt in a large bowl. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Add four tablespoons of the cold water over the mixture and stir with a fork. Repeat using the remaining water one tablespoon at a time until it is moistened. Use your hands to form the dough into a ball.

  • On a lightly floured surface, roll the dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Gently unroll the dough into the pan and press up the sides, being careful not to stretch it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold dough edge over and flute as desired. Place the pan in the fridge to chill while you prepare the filling.

  • In an extra-large bowl, toss the sugar, 1/3 cup flour, cinnamon, and apples together until the apples are evenly coated. Carefully spread the apples evenly over the chilled crust.

Crumb Topping

  • Stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour in a large bowl. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Sprinkle on top of the apples.

  • Bake for 40-45 minutes or until the apples are tender. Cover the top with foil for the last 5-10 minutes if it starts to brown too quickly. Cool slightly.

Homemade Caramel

  • Combine the brown sugar, butter, half, and half in a medium saucepan and heat over medium-low to medium heat. Whisk constantly while cooking for 5 to 7 minutes, until the caramel begins to thicken. Remove from the heat. Drizzle the warm caramel over the cooled pie, or let it cool and store in the fridge until ready to use.

Notes

Updated on July 26, 2023

Originally Posted on August 7, 2020

Nutrition

Calories: 294kcalCarbohydrates: 46gProtein: 2gFat: 12gSaturated Fat: 5gCholesterol: 16mgSodium: 127mgPotassium: 126mgFiber: 2gSugar: 29gVitamin A: 221IUVitamin C: 3mgCalcium: 29mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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Caramel Apple Slab Pie - The Recipe Critic (2024)

FAQs

Why is my caramel apple so hard? ›

You've got to cook it long enough to get a nice thick caramel covering and not have it sag off the apple. However you cook it too long and it won't go on smooth, or it will dry too hard to eat!

Why is my apple pie so juicy? ›

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.

What makes an apple pie soggy? ›

It's an easy pitfall because fruit releases a lot of liquid when it bakes. Thickeners you mix into the filling, like cornstarch, soak up a lot of the liquid, but sometimes not all of it. Plus, as it bakes, the crust itself releases moisture in the form of steam. Often, blind-baking solves this problem.

Why don t you blind bake apple pie? ›

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

How to stop caramel from hardening? ›

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.

How to fix caramel that is too hard? ›

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

How do I keep the bottom of my apple pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

What apples not to use for pie? ›

While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Why did my apple pie turn to applesauce? ›

For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How do you keep the bottom crust of apple pie crisp? ›

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Should I prebake my pie crust for apple pie? ›

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

How to blind bake a slab pie crust? ›

Fill the crust with pie weights completely flush to the top edge of the crust to prevent shrinking or slumping. Place on a rimmed, parchment-lined baking sheet. This will help catch any butter that might bubble over. Bake for 18 to 20 minutes at 425°F, or until pale and just beginning to brown but not raw.

Should you poke holes in the bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Why is my homemade caramel so hard? ›

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Do you put caramel apples in the fridge to harden? ›

When making them yourself, let the apples sit on the counter for about 30 minutes to give the caramel adequate time to cool and solidify before refrigeration. Wrapping your caramel apples in wax paper or plastic wrap will also help keep the moisture away.

Should apples be cold before dipping in caramel? ›

Apples have a waxy coating that will prevent the caramel from sticking, so it's important to wash and dry it off. Make sure the apples are cold, which helps prevent the caramel from slipping off. Pull out the apple's stem and insert a caramel apple stick.

Why is my caramel not thickening? ›

Keep in mind that when your caramel sauce cools, it will naturally thicken anyway. However, if it's really thin when hot, let it simmer for about 10 minutes in the pan while stirring it constantly. This will evaporate some of the water and make the sauce thicker.

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