Print

Caramel Apple Slab Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch rimmed baking sheet or line with parchment paper.
  2. Roll out one pie crust to fit the bottom and sides of the pan. Trim excess dough.
  3. In a large bowl, toss sliced apples with lemon juice, granulated sugar, brown sugar, flour or cornstarch, cinnamon, nutmeg, and salt until evenly coated.
  4. Spread the apple mixture evenly over the prepared crust. Drizzle with caramel sauce.
  5. Roll out the second pie crust and place over the apples. You can use a full top crust, create a lattice, or rustic strips.
  6. Seal and crimp the edges. Cut slits in the top crust to allow steam to escape if using a full crust.
  7. Brush with beaten egg and sprinkle with coarse sugar if desired.
  8. Bake for 40–45 minutes, or until crust is golden and filling is bubbling.
  9. 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.

Nutrition