Happy first day of September! Fall is almost upon us, and I’m looking forward to everything that comes with it…the beautiful colors of the changing leaves, crisp cool air and the food (of course!). This recipe for caramel apple slab pie has Fall written all over it! It’s like your favorite apple pie on a big sheet pan covered in a delicious caramel sauce. It’s great for feeding a big group.
This apple pie recipe includes a variety of different apples which gives it such a great taste. I mean c’mon! Just look at that gooey caramel top.
To prep all your apples, you’ll need the coolest gadget ever…the Apple peeler, slicer corer.
Here’s what it looks like before it goes into the oven to bake…
and what it looks like all golden brown.
Here’s the recipe:
- Caramel Apple Filling
- ¾ cup sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ⅛ teaspoon salt
- 8 cups thinly sliced peeled tart apples (8 medium) I use different kinds that include Granny Smith
- 2 tablespoons butter or margarine (Don’t use with caramel topping)
- For the Pie Crust for slab pie or 10” round pie
- 2⅔ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup shortening
- 7-8 tablespoons cold water
- Caramel Topping
- 4 oz. sweetened condensed milk
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup dark Karo syrup
- 1 TBL. butter
- 1 tsp. vanilla
- In large bowl, mix sugar, ⅓ cup flour, the cinnamon, nutmeg and ⅛ teaspoon salt. Stir in apples until well mixed. Let sit while you make the pastry.
- Preheat oven to 425.
- In a medium bowl, mix flour, salt and sugar. Cut in shortening, using a pastry blender (or pulling 2 table knives through all the ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather the pastry into a ball. Divide in half; shape into 2 flattened rectangles on a lightly floured surface. (I use a pastry cloth and rolling pin sleeve for ease in moving crust to pan.)
- With a floured rolling pin, roll one pastry rectangle 2 inches larger than your large pan. Fold pastry into fourths; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Place apple filling in pan. Roll out second rectangle and top apple filling. Pinch edge to prevent leaking and add a decorative look. Cut small slits into the top of the crust so steam can escape. Cover the edges of the crust with strips of aluminum foil to prevent over browning. Bake for 40 - 45 minutes.
- For the Caramel topping: Cook the first four ingredients over medium heat, stirring constantly until it thickens. Add the butter and vanilla. Spread over the slab pie and let the caramel set for a few hours.
Once set, you can cut them into squares to feed a crowd.
It’s up to you how big you want each piece to be.
You’ll have to try this recipe this Fall!
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