Feed a Crowd with Caramel Apple Slab Pie. It’s so good!
Caramel Apple Slab Pie Recipe
We’re getting excited for everything that comes along with Fall…the beautiful colors of the leaves changing, crisp cool air and ALL 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 also great for feeding a crowd.
Prepare all your apples to make Apple Pie:
This apple pie recipe includes a variety of different apples which gives it such a great taste. You might be familiar with the Apple Peeler/Slicer/Corer Kitchen Gadget, it’s great for doing all the things, and we have used it a lot over the years to make apple pie, but most recently we love to use just a regular vegetable peeler, a good apple core remover, and a kitchen knife. The reason for the switch is that we have more control over the thickness of the apple slices. The Apple Peeler/Slicer/Corer tool cuts the apple slices too thin and we like the apples to be a more thick before baking. This might be a personal preference…just use what you got. The one pro for the all in one tool is that it makes the job a lot quicker.
What is Slab Pie?
A slab pie is one big pie baked on a rimmed sheet pan. Rather than making multiple apple pies, you can make one big slab pie.
It’s a great way to feed a crowd for parties, showers, get-togethers…the holidays…you name it! Slab pies are all different.
This slab pie has a double crust: a crust on bottom and a crust on top. Some slab pies just have a single crust on bottom and just the fruit on top, or a crumb topping. You can also do a lattice crust top which is crisscrossed strips of dough placed on the top of the pie. If you worry you don’t have enough pie crust to do a double crust, it’s nice to know you have options. If you have too much pie crust, you can really get creative…check out this creative list of different decorative pie crusts. Most slab pies call for a rimmed baking sheet about 18×12 inches in size. If your rimmed baking sheet is smaller, that’s ok, it will still work. Here’s what it looks like before it goes into the oven to bake…
Once the caramel top is 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 for Caramel Apple Slab Pie this Fall, and don’t forget to serve it up with a big scoop of vanilla ice cream…yum!
Caramel Apple Slab Pie
Feed a crowd with this delicious caramel apple slab pie.
For the Apple Pie Filling:
- 8 cups 8 medium sized tart apples, cored, peeled and sliced use a variety that includes Granny Smith
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons butter melted
For the Flaky Pie Crust:
- 6 cups all-purpose flour
- 2 teaspoon salt
- 2 teaspoon sugar
- 2 cups shortening butter flavored
- 10-18 tablespoons cold water
For the Caramel Topping:
- 4 oz. sweetened condensed milk
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup dark Karo syrup
- 1 tablespoon butter
- 1 teaspoon vanilla
For the Pie Crust:
In a large bowl, whisk together the flour, sugar and salt. Add the shortening by cutting it with a pastry blender (or by pulling 2 table knives through all the ingredients in opposite directions), until the shortening is in small pieces the size of small peas. Add the cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
The pie crust can be made ahead, hours ahead or even the night before. Keep it chilled in the fridge in the form of a two disks wrapped tight in plastic wrap until ready to roll it out.
For the Apple Pie Filling:
In a large bowl mix together the sugar, 1/3 cup flour, cinnamon, nutmeg and salt. Stir in the prepared apples until well coated in the mixture. Let sit while you roll out the pie crust.
Preheat oven to 425.
Add a large piece of parchment paper to your working surface and flour the area including the rolling pin. Working one pie crust disk at a time roll out each disk of pie crust making one larger in size than the other to fit your sheet pan. With the help of the piece of parchment paper, flip the pie crust over onto the sheet pan. Gently peel the parchment off of the pie crust and press into the sheet pan to fit. Place the apple filling onto the pie crust in the pan. Place second rolled out pie crust on top of the apple filling. Pinch the two pie crusts together around the edges to prevent leaking and to add a decorative edge. 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:
In a saucepan set to medium high heat stir together the first four ingredients. Stir constantly until it thickens. Add the butter and vanilla. While the mixture is still hot and in a liquid state spread over the slab pie and let the caramel set on the pie for a few hours.
*Note: we have increased the measurements for the flaky pie crust to make sure there is enough to fit a a half sheet pan (12 1/2 x 15 inches in size). If you end up with extra pie crust dough you can freeze it for later or add more of a decorative edge to this pie before baking...OR make pie crust cookies.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!