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Caramel Apple Slab Pie

This recipe is hands down, my favorite caramel apple slab pie made from scratch!
Course Apple Dessert, Apple Pie, Fall Recipe
Cuisine American
Keyword Apple Pie, Apple Pie Filling, Apple Slab Pie, Homemade Pie Crust
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Sarah Kozowski

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!