Caramel Apple Slab Pie

Love classic Dutch Apple Pie? You are going to go NUTS over our Caramel Apple Slab Pie bursting with tangy apples and luxurious caramel topping.

Why We Love Slab Pies

You know that phrase easy as pie? Annoying.

Anyone who has ever made homemade apple pies knows pie-making is not that easy.

So many steps. So much chopping. Long bake times. Soooo much waiting around.

It’s not that making a pie is exactly hard, it just seems to go on forever.

On top of all that, when a hot apple pie is fresh out of the oven, you have to wait around even longer, because if you cut into a fruit pie too early all the filling will come tumbling out!

That is what makes slab pies so wonderful.

Don’t have a pie pan? No problem! Have trouble rolling and fitting a pie crust into a circular dish? That’s ok!

Apple Slab Pie for the Win!

In fact, this Caramel Apple Slab Pie is a very practical pie for so many reasons…

• Making the dough and slicing the apple in a food processor reduces prep time.
• This slab pie takes less time to bake than traditional pies.
• It takes less time to cool as well. Dig in while it’s warm!
• It’s easier to cut.
• Easier to lift out of the pan without breaking the crust.
• It makes enough for 24 servings, so it’s perfect for parties.
• And best of all, there is a larger crust to fruit ratio for pie crust lovers!

See? You can do this.

Our Caramel Apple Pie is a great pie for beginner bakers, and for anyone who hates waiting around on their pie to cool.

Wait. Isn’t that everyone?

With Caramel Apple Slab Pie you can have your cake pie and eat it too, in a lot less time!

Caramel Apple Pie Tips 

All you need is a food processor and a 10 X 15 inch jelly roll pan.

Caramel Apple Slab Pie starts with a pie crust made with part butter, part shortening, and amaretto. Using a little shortening makes the crust easier to roll out. Adding amaretto (or another liquor instead of water or milk) offers an alluring flavor to the buttery crust.

Roll the dough into a rectangle on a piece of wax paper, so it’s easy to flip into the pan. Then crimp the edges with a fork so they hold to the sides.

Slice the apples at lightning speed in your food processor. Then mix in lemon, sugar, a little flour and spices and dump into the pie crust.

Instead of trying to basket weave a top crust, I like to cut dough shapes out with a cookie cutter and lay them over the top.

Once the pie has baked, drizzle thick caramel sauce over the top. The pie only needs to cool about 10-15 minutes before it’s safe to cut and serve!

Caramel Apple Pie Ingredients

For the Pie Crust:

• All-Purpose Flour
• Granulated Sugar
• Salt
• Unsalted Butter, Cold 
• Shortening, Cold
• Ice Cold Amaretto Liqueur

For the Apple Filling:

• Peeled Sliced Granny Smith Apples
• Lemon juice
• Granulated Sugar
• Flour
• Vanilla Extract
• Apple Pie Spice (or Pumpkin Pie Spice)
• Egg
• Thick Caramel Sauce

How to Make Caramel Apple Slab Pie 

1. Preheat the oven to 400 degrees F. Make the pie crust by combining the flour, salt and sugar in a food processor. Then add in the cold butter and pulse until the mixture resembles small peas. 
2. Pulse in a few tablespoons of amaretto until combined. Then dump out the dough, shape into a rectangle, and place in the fridge for at least 30 minutes.  
3. Prep the apples by slicing them, placing them in a bowl and drizzling lemon juice over top of them. Then add in the sugar, flour, vanilla and apple pie spice. 
4. Grab the dough, cut off ⅓, and place back in the fridge for later. Roll out the rest into a rectangle and place it into a jelly roll pan. 
5. Spread out the apple filling over the crust and then roll out the last piece of dough to cut out diamond shapes to place on top. 
6. Whisk together an egg wash and brush on top of the diamond shapes and the edges of the crust. Then bake in the oven for 30 to 40 minutes. 
7. Drizzle the caramel over the pie when you take it out of the oven and let it cool for 10 to 15 minutes before serving.

Get the Full (Printable) Caramel Apple Slab Pie Recipe Below!

Frequently Asked Questions

How long does this apple slab pie recipe last?

This pie can stay in the fridge, loosely covered, with aluminum foil for up to 5 days. 

Can I place another pattern over the top?

Of course! Cut out any shape you like with the last of the dough. Try seasonal cookie cutters, or lattice work on top.

Other Fall Recipes:

• Caramel Apple Homemade Soft Pretzel 
• Apple Cake with Salted Caramel Frosting
• Easy Pumpkin Slab Pie
• Caramel Apple Oatmeal Cookies
• Perfect Dutch Apple Pie 

Print Recipe

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Caramel Apple Slab Pie

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Irresistible Caramel Apple Pie, an easy to make slab pie with huge fall flavor! Slab pie recipes bake faster, cool faster, are easy lift out of the pan.

Servings: 24 pieces

Ingredients

US Customary - Metric

For the Pie Crust:

• 4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoon salt
• 1 cup unsalted butter, cold (16 tablespoons)
• 8 tablespoons shortening, cold
• 2/3-3/4 cup ice cold amaretto liqueur

For the Apple Filling:

• 11 cups peeled sliced Granny Smith apples, from 6-8 apples
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons apple pie spice or pumpkin pie spice
• 1 large egg
• 1 jar thick caramel sauce

Instructions

• Preheat the oven to 400 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
• Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
• Meanwhile, peel and slice the apple into thin wedges. (You can do this in the food processor as well, using the slicer attachment.) Place the apples in a large bowl and drizzle lemon juice over the top. Toss to coat. Add the sugar, flour, vanilla, and apple pie spice. Toss to coat again.
• Take the dough out of the refrigerator. Cut 1/3 of the dough off one end. Wrap the smaller piece and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12 X 17 inch rectangle. Carefully flip the dough over onto a 10 X 15 inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
• Spread the apple mixture over the crust. Roll out the remaining piece of crust to 1/8 inch thick and use a decorative 2-inch cookie cutter to cut 24 pieces of dough. Lay the shapes evenly over the surface of the apples.
• Whisk the egg with 1 tablespoon water. Brush the egg-wash over the edges of the crust and the dough shapes. Bake for 30-40 minutes, until gold and bubbly. If the crust is getting dark before the apples are fully cooked, lay a sheet of foil over the top of the pie.
• Once the pie is out of the oven, drizzle the caramel sauce over the top. Use as much as you like! Allow the pie to cool for at least 10-15 minutes before cutting.

Video

Nutrition

Serving: 1slice, Calories: 248kcal, Carbohydrates: 32g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 150mg, Potassium: 88mg, Fiber: 1g, Sugar: 13g, Vitamin A: 275IU, Vitamin C: 2.9mg, Calcium: 11mg, Iron: 1.2mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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