Home Kitchen Caramel Apple Slab Pie

Caramel Apple Slab Pie is a fun twist to long-used apple pie. A kitchen-made pie crust is filled with tender, cinnamon and vanilla Granny Smith apples and topped with a brown sugar oat crumble. Served with a generous drizzle of kitchen-made caramel sauce and vanilla ice cream. This method will serve about 12.

Slab pie has to be the most unfussy of the pies.

The difference between old-style pie and slab pies is that slab pies are made in a 9×13 jelly roll pan instead of a round pie plate. Not to mention, there’s no pinching or crimping and as far as serving? SO much easier.

Over the years, I’ve made a old-school pumpkin, a gingerbread pecan… and today I’m sharing this handsome caramel apple version. Needless to say, I’m a fan.

Flaky from-scratch pie crust, sweet cinnamon and vanilla apples topped with a crisp oatmeal crumb topping. Served with a drizzle of caramel sauce and a scoop of vanilla ice cream. Doesn’t get much better than this.

To cook this Caramel Apple Slab Pie Set out:

• pie dough – Use kitchen-made or store-bought.
• old fashioned oats – Adds earthy flavor and chewy texture to the topping.
• unbleached all-purpose flour – The base of the crumble topping.
• brown sugar – When baked it will be the “syrup” for the French toast.
• kosher salt – Enhances the flavors in this dish.
• cinnamon – Lends a distinct warm and woodsy flavor.
• unsalted butter – Gives richness and flavor.
• granny smith apples – Lets sweet apple flavor.
• lemon juice – Prevents discoloration of the apples.
• granulated sugar – Lend sweetness and flavor.
• vanilla extract – Provides warmth and enhances the other flavors in this dish.
• caramel sauce – Use from-scratch or store-bought. For serving.
• vanilla ice cream – Optional, for serving.

Make The Crumb Topping:

Measure and add 1 cup old fashioned oats, 1/2 cup unbleached all-purpose flour, 1/2 cup light brown sugar, 1/4 teaspoon both kosher salt and cinnamon to a bowl.

Mix well to combine and pour in 6 tablespoons melted unsalted butter.

Once combined, set off to the side.

Make The Apple Filling:

Next, peel, core and slice 4 pounds Granny Smith apples.

In a large, deep sided skillet, heat over medium-high and add in the butter. It should sizzle.

Add in all of the sliced apples.

Toss the apples in the butter and cook for 2 to 3 minutes.

Add in the juice of 1/2 a lemon (about 1 tablespoon), 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt.

Stir to combine. Increase the heat to high, stirring often until the juices slightly thicken. About 1 to 2 minutes. Remove off of the heat and stir in 1 teaspoon vanilla extract.

Transfer the apples to a rimmed metal baking sheet and allow to cool completely.

Remove the chilled dough from the fridge.

On a clean floured surface. Roll the dough out roughly 12 x15 rectangles and transfer it to a 9 x 13 x 1 jelly roll pan. Trim off excess dough, leaving a 1-inch overhang. Fold the dough behind itself. Chill until the apples have cooled.

Meanwhile preheat your oven to 400℉ (or 200℃).

Place the apples in to the chilled pie dough.

Sprinkle the crumb topping overtop of the apples and bake on the lowest rack of your preheated oven for 20 minutes. Then reduce the oven temperature to 375°, rotate the pan and continue baking for 15 to 20 more minutes. Or until the filling is bubbling and the crumb topping is golden brown.

Allow the pie to cool completely before serving.

To serve, drizzle with caramel sauce.

Slice

and serve.

Top each slice with a scoop of vanilla ice cream and extra caramel.

With Thanksgiving less than a week away, do you have your dessert(s) planned out? If not, I’ve got you covered.

How To Store Kitchen-made Pie:

Store covered at room temperature for 2 to 3 days.

Enjoy! And if you give this Caramel Apple Slab Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!