This slab pie takes everything you love about apple pie and makes it party-ready. It’s easier to serve than a traditional pie and can feed more people with less fuss. The combination of tender apples and gooey caramel in every bite makes it irresistible, and the golden, buttery crust ensures every slice has the perfect balance of crisp and soft textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated or homemade pie crust (enough for top and bottom crusts)
Apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
Granulated sugar
Brown sugar
All-purpose flour or cornstarch (for thickening)
Ground cinnamon
Nutmeg (optional)
Lemon juice
Salt
Caramel sauce (store-bought or homemade)
Egg (for egg wash)
Coarse sugar (optional, for sprinkling)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a rimmed 9×13-inch baking sheet or line with parchment paper.
Roll out half of the pie crust and fit it into the bottom and sides of the pan. Trim any excess.
In a large bowl, toss the sliced apples with lemon juice, sugars, flour (or cornstarch), cinnamon, nutmeg (if using), and salt until well coated.
Spread the apple mixture evenly over the prepared crust.
Drizzle caramel sauce over the apples.
Roll out the second crust and place it over the apples. You can lay it flat, create a lattice, or cut into strips for a rustic finish.
Seal the edges and crimp. Cut slits in the top crust to allow steam to escape if using a full top crust.
Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Cool for at least 30 minutes before drizzling with more caramel sauce and slicing into squares.
Servings and timing
This recipe serves 12–16 people. Prep time: 25 minutes Cook time: 45 minutes Total time: 1 hour 10 minutes
Variations
Add chopped pecans or walnuts for crunch and nutty flavor.
Use puff pastry instead of pie dough for a flakier texture.
Mix in pears with the apples for a twist on flavor.
Add a pinch of cardamom or cloves for extra spice.
Serve warm with vanilla ice cream for a classic dessert pairing.
Storage/Reheating
Store cooled pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave or reheat the whole pie in a 300°F (150°C) oven until warmed through. This pie can be frozen before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
What is a slab pie?
A slab pie is a large-format pie baked in a rectangular pan, perfect for feeding a crowd and easier to slice and serve than traditional round pies.
What are the best apples to use?
Firm, tart apples like Granny Smith or a mix with sweeter varieties like Honeycrisp or Fuji work best to balance flavor and texture.
Can I make this pie ahead of time?
Yes, you can prepare and refrigerate the unbaked pie a day in advance, or bake it completely and reheat before serving.
Do I have to use caramel?
No, but it adds extra richness and flavor. You can omit it or use less if you prefer a more traditional apple pie.
Can I make it with store-bought crust?
Absolutely. Store-bought pie crusts save time and still taste great, especially when enhanced with a flavorful filling.
How do I prevent a soggy bottom crust?
Bake the pie on the lower oven rack and ensure your apple mixture isn’t too wet by tossing it well with flour or cornstarch.
Can I use canned pie filling?
Yes, but fresh apples give better texture and flavor. If using canned filling, reduce added sugars and spices accordingly.
What if I don’t have a 9×13 pan?
You can use a slightly smaller or larger pan, adjusting the filling and crust amounts as needed. Just watch the bake time closely.
How do I keep the top crust from burning?
If the top browns too quickly, cover it loosely with foil during the last 10–15 minutes of baking.
Can I freeze leftovers?
Yes, wrap individual slices or the whole pie tightly and freeze for up to 2 months. Thaw and reheat before serving.
Conclusion
Caramel Apple Slab Pie is a crowd-pleasing dessert that combines the cozy flavors of apple pie with the ease and practicality of a sheet-pan treat. With its flaky crust, spiced apple filling, and luscious caramel drizzle, this pie is perfect for gatherings, holidays, or just when you want something sweet and satisfying. Simple to make and even easier to serve, it’s sure to become a go-to favorite.
Caramel Apple Slab Pie is a crowd-pleasing dessert featuring a flaky pie crust, spiced apple filling, and a generous drizzle of rich caramel sauce. Baked in a sheet pan for easy serving, it’s perfect for holidays, potlucks, or feeding a crowd.
Author:Catherine
Prep Time:25 minutes
Cook Time:45 minutes
Total Time:1 hour 10 minutes
Yield:12–16 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 pie crusts (refrigerated or homemade)
8 cups apples (Granny Smith, Honeycrisp, or mixed), peeled and sliced
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup all-purpose flour or 2 tbsp cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1 tbsp lemon juice
1/4 tsp salt
1/2 cup caramel sauce (plus more for drizzling)
1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch rimmed baking sheet or line with parchment paper.
Roll out one pie crust to fit the bottom and sides of the pan. Trim excess dough.
In a large bowl, toss sliced apples with lemon juice, granulated sugar, brown sugar, flour or cornstarch, cinnamon, nutmeg, and salt until evenly coated.
Spread the apple mixture evenly over the prepared crust. Drizzle with caramel sauce.
Roll out the second pie crust and place over the apples. You can use a full top crust, create a lattice, or rustic strips.
Seal and crimp the edges. Cut slits in the top crust to allow steam to escape if using a full crust.
Brush with beaten egg and sprinkle with coarse sugar if desired.
Bake for 40–45 minutes, or until crust is golden and filling is bubbling.
Cool for at least 30 minutes. Drizzle with additional caramel sauce before slicing and serving.
Notes
Use a mix of tart and sweet apples for best flavor.Adding chopped pecans or walnuts provides extra texture.Bake on the lower oven rack to ensure a crisp bottom crust.Cover with foil during last 10–15 minutes if crust browns too quickly.Serve warm with vanilla ice cream for a classic pairing.
