Description
This Caramel Apple Slab Pie brings together tender, cinnamon-spiced apples nestled between two flaky pie crusts, drizzled with luscious caramel sauce. Perfect for feeding a crowd, this easy sheet pan dessert captures all the flavors of a classic apple pie with a delightful caramel twist in every bite.
Ingredients
Scale
Crust
- 2 refrigerated pie crusts (from a 14.1 oz package)
Apple Filling
- 6 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp preferred)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup thick caramel sauce (plus more for drizzling)
For Assembly
- 1 egg, lightly beaten (for egg wash)
- Extra caramel sauce for drizzling (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease or line a 10×15-inch rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roll Out Bottom Crust: Roll out one refrigerated pie crust to fit the bottom and sides of your prepared baking sheet. Gently press it in place, making sure it reaches up the edges, and trim any excess dough.
- Make Apple Filling: In a large mixing bowl, toss together the sliced apples, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, vanilla extract, and 1/4 cup thick caramel sauce. Mix until the apples are evenly coated and the ingredients are well distributed.
- Assemble the Pie: Spread the prepared apple filling evenly over the bottom crust in the baking sheet, making sure the mixture is distributed all the way to the edges.
- Add Top Crust: Roll out the second pie crust and lay it over the apples. Pinch and seal the edges with the bottom crust and cut slits or decorative vents in the top to allow steam to escape during baking.
- Egg Wash: Brush the top crust with the lightly beaten egg to create a shiny, golden finish once baked.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the apple filling is bubbling through the slits.
- Finish and Serve: Remove the slab pie from the oven and let it cool slightly for easier slicing. Drizzle generously with extra caramel sauce, then slice into squares and serve warm or at room temperature.
Notes
- Use a mix of tart and sweet apples for a more complex flavor.
- If your apples are extra juicy, you can add an additional tablespoon of flour to the filling to soak up excess juices.
- The slab pie can be made a day ahead; simply reheat slices before serving for the best texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12th of slab pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg