This recipe is hands down, my favorite Caramel apple slab pie made from scratch! Made with my easy, homemade, all butter pie crust recipe, filled with juicy, tender, slightly spiced apples, and topped off with same old all butter flaky pie crust.
Have you ever made a slab pie before? Less fussy than your average pie, easy to slice and serve, you’ve gotta try this one out for Thanksgiving, Friendsgiving, or a Christmas party.
What is a Slab Pie
Simply put, a slab pie is just a pie that’s been baked into a slab rather than a neat traditional pie shape. That’s it. Caramel Apple Slab Pies are traditionally made in baking sheets rather than pie dishes, and for today’s caramel apple slab pie we’re using a 10×15 inch jelly roll pan.
When it comes to the perfect apple slab pie there are 2 questions you need to ask. What kind of apples are best for apple pie and how to get an amazing, flaky pie crust.
The perfect pie crust
A great caramel apple slab pie starts and ends with an amazing pie crust. I use my ALL-BUTTER PIE CRUST, flaky, buttery, and good enough to eat without any filling at all … a pie crust that just can’t be beat!
How to use pre-made pie dough for slab pie
You COULD use 2 boxes of pre-made pie dough for this slab pie recipe in place of my all butter, really flakey pie dough (or your own favorite homemade pie dough recipe). But it’s kind of a hassle and it doesn’t taste NEARLY as good as homemade pie crust does.
Best apples for pie
There are so many apple varieties to choose from when making apple pie. Here a few common varieties that you can find at your local grocery store!
Granny Smith – These are the best apples for making apple pie because they are super tart and very firm.
Honeycrisp – This is my second choice when it comes to apple pie. This variety is super crisp, tart, sweet and holds up great during the baking process.
Golden Delicious – Widely available apple variety. Holds up well during the baking process but will be a little softer than the others.
Jonagold – A little tart and sweet.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Caramel Apple Slab Pie
Equipment
- 10×15-inch pan
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup butter chilled and diced
- 1/2 cup ice water but possibly less
- Use my recipe for Homemade All Butter Pie Crust
Filling
- 6-7 cups apples peeled peeled, cored and chopped into approximately 1/2-inch chunks
- 2 tsp lemon juice
- 1/2 cup granulated sugar depending on how sweet you like your pie and how sweet your apples are
- 2 tbsp brown sugar
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Topping
- egg wash
- sugar for crust topping
Instructions
- In a large bowl, stir together the sliced apples, both sugars, salt, cornstarch, spices and lemon juice. Set aside.
- Preheat the oven to 375° F. Lightly grease a 10×15″ rimmed jellyroll pan.
- Use my recipe for Homemade All Butter Pie Crust, doubled. See post if you need guidance with rolling out dough or transferring it to your pie plate, or need any pie crust troubleshooting.
- Divide the pie dough into two pieces, one slightly larger than the other. Roll the larger dough out on a floured surface into a rectangle measuring 12×17 inches.
- Transfer the dough into a 10×15-inch jelly roll pan, leaving the edges untrimmed. Place the pan into the fridge while you roll out the smaller piece of dough into a 16x11-inch rectangle.
- Remove the pan from the fridge and pour the apples and the juices into the prepared pie crust. Place the second sheet of dough over the apples.
- Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal edges tightly to form a rim, then crimp the rim with fingertips and knuckle.
- Make a egg wash, and brush over the crust. Sprinkle crust with a little coarse sugar. Use a knife to make some slits in the top for steam to escape.
- Bake for 40-45 minutes until puffed and golden, let it cool for 30 to 40 minutes until the juices have set.
- Serve warm or allow to sit at room temperature for three days. Serve with vanilla ice cream and more caramel sauce!
