Caramel Apple Slab Pie Recipe
Perfect apple pie recipe to feed a crowd!
This is a delicious apple pie recipe, but it is baked in a different pan than the usual round pie. The benefits of this are that it is easier to serve, easier to eat, and you get a lot more servings out of one pan. You can get 15 large servings out of it, or as many as 24 servings.
I love that this slab pie uses a traditional pie crust – it really tastes exactly like a delicious apple pie should taste.
About 7 tablespoons of cold water was the perfect amount for this crust, but it could vary each time. Just know that you need only enough water for the dough to come together and to stay together when formed into a ball. Be mindful that you want to keep the dough cold and avoid over-handling it too.
I’m no pie crust expert, at least not yet. I really haven’t made many pie crusts in my day, but I haven’t had any problems with this simple one for this recipe. Seems to work great! You can use butter-flavored shortening or the regular shortening.
When rolling the pie crust dough out, you want it to be a few inches wider and longer than your pan. Lift the dough every so often and sprinkle some more flour underneath, if needed, to make sure it doesn’t stick to the surface.
Be sure to keep the pie crust scraps so you can sprinkle sugar on and bake them. My mom always did that. So good! In fact, I ate all of the crust trimmings myself. I suppose I should try to share with my children so they can have those same memories that I have with my mom. Next time. 😉
There are lots of handy tools you can use to make the apple prep go faster. Sometimes I want to peel them with my little Y-peeler, then slice them with an apple slicer and knife, or with just a knife. Sometimes I like to use the apple peeler/corer/slicer tool. Whatever floats your boat. Just try to get the slices to be fairly uniform at about 1/4-inch thickness.
While I prepare the apples, I stick the crust in the refrigerator to keep it nice and cool until I am ready to add the filling and topping.
Another thing that makes this slab apple pie recipe great is the crumble topping. So much easier than making another pie crust, plus it is quite tasty. Love the oats in there! (Well, and the butter and brown sugar are pretty good too.)
That’s it. Pretty similar to your usual apple pie – make a crust, roll it out and place in a pan, fill with apples, top with something delicious, and bake it up. Wonderful apple pie dessert to feed a crowd!
If you don’t already have a 15x10x1 jelly roll pan, you might want to go ahead and get one! It is perfect for this recipe and you can use it for these recipes too:
- Carrot Cake Roll
- Red Velvet Cake Roll
- Peppermint Ice Cream Cake Roll
- Pumpkin Cheesecake Bars
- Date Bars
- Confetti Crisps
- Lemon Cake Roll
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Caramel Apple Slab Pie Recipe
- 2 1/4 cups all-purpose flour (10 ounces)
- 3/4 teaspoon salt
- 2/3 cup shortening
- 7 to 8 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
- 1 cup quick oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, cut into chunks
- 1/2 cup caramel sauce
- Spray a 15x10x1-inch pan with nonstick cooking spray and set aside.
- For the pie crust, combine the flour and salt in a large bowl. Use a pastry blender to cut in the shortening until it resembles coarse crumbs about the size of peas. Sprinkle 1 tablespoon of cold water over the mixture and toss with a fork. Repeat with 1 tablespoon of water at a time, until moistened and the dough begins to come together. Use your hands to form the dough into a ball.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll the dough into a 19x13-inch rectangle, a few inches larger than the prepared pan. Gently roll the crust dough around the rolling pin and unroll it into the pan. Lift the edges and press the dough into the pan, without stretching the dough. Trim edges of dough to about 1/2 inch beyond the edge of the pan. Fold the dough edge and flute as desired. Place in refrigerator.
- In an extra large bowl, combine the sugar, flour and cinnamon for the apple filling. Then add the apple slices and toss to coat.
- In a medium bowl, stir together the quick oats, brown sugar, and flour for the topping. Using a pastry blender, cut in the butter until the topping resembles coarse crumbs.
- Remove the crust from the refrigerator and fill it with the apple mixture. Then sprinkle the topping evenly over the apples. Bake for 40-45 minutes, or until apples are tender. If needed, cover with foil for the last 5-10 minutes to prevent it from browning too quickly.
- Let cool slightly. Drizzle caramel sauce over the top. Cut into squares and serve.
Recipe Adapted From: The Recipe Critic