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Ultimate Caramel Apple Slab Pie – Easy Fall Dessert

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This Ultimate Caramel Apple Slab Pie is a forgiving, crowd-friendly dessert with a buttery crust, jammy cinnamon-spiced apple filling, and a rich homemade caramel sauce woven into every layer. Perfect for potlucks, Thanksgiving, or any fall gathering, it serves 15-20 people with minimal fuss.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice water
  • 6 to 7 large apples (mix of Granny Smith and Honeycrisp or Fuji), peeled, cored, and sliced ¼-inch thick
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • Pinch of salt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (room temperature)
  • ½ cup heavy cream, at room temperature
  • 1 teaspoon vanilla extract (for caramel)
  • ½ teaspoon flaky sea salt
  • 1 large egg, beaten with 1 tablespoon water
  • 1 tablespoon coarse sugar (turbinado or demerara)

Instructions

  1. Make the caramel sauce: In a medium saucepan over medium heat, spread 1 cup granulated sugar in an even layer. Let it melt without stirring, swirling occasionally, until deep amber (about 6-8 minutes). Remove from heat, whisk in 6 tablespoons butter pieces until melted. Slowly drizzle in ½ cup heavy cream while whisking constantly. Stir in 1 teaspoon vanilla and ½ teaspoon flaky sea salt. Set aside to cool.
  2. Make the pie dough: In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough comes together. Squeeze a handful—if it holds, it’s ready; if not, add another tablespoon of water. Divide dough into two portions (one slightly larger), flatten into disks,…
  3. Prepare the apple filling: While dough chills, peel, core, and slice apples ¼-inch thick. Toss with 2 tablespoons lemon juice, then add ¾ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons flour, 1 tablespoon cornstarch, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, pinch of salt, and 1 teaspoon vanilla. Mix with hands and let sit for 15 minutes.
  4. Roll out dough and assemble: Preheat oven to 400°F (200°C). On a lightly floured surface, roll larger dough disk into a 14×19-inch rectangle. Transfer to a jelly roll pan (10×15-inch), letting excess hang over edges. Press into corners and up sides. Pour apple filling into crust and spread evenly. Drizzle about ⅓ cup caramel sauce over apples. Roll out second dough disk into a slightly smaller rectangle and place over filling. Fold overhanging bottom crust over top crust, crimping edges. Cut sev…
  5. Bake: Place pan on middle rack and bake at 400°F for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 25-30 minutes, until crust is deep golden brown and filling bubbles through slits. Tent edges with foil if browning too quickly. Let cool on a wire rack for at least 30 minutes before drizzling with remaining caramel sauce.

Notes

Keep all ingredients cold for flaky crust. Use a mix of apple varieties for best flavor. Let pie cool completely before slicing to allow filling to set. Reheat caramel gently if it stiffens. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: apple pie, slab pie, caramel apple, fall dessert, Thanksgiving dessert, easy pie recipe, crowd-friendly dessert

Find it online: https://zorbmeal.com/ultimate-caramel-apple-slab-pie-easy-fall-dessert/