Easy Caramel Apple Slab Pie: The Ultimate Crowd-Pleasing Fall Dessert
Prepare to impress with this **Caramel Apple Slab Pie**, a magnificent bakery-style dessert that’s perfect for feeding a crowd. Combining the comforting flavors of a classic apple pie with the indulgent richness of caramel apples, this treat is both gooey and incredibly delicious. What’s even better? It comes together effortlessly in under an hour, using just a standard sheet pan and convenient store-bought pie crust. Forget the fuss of traditional pies; this slab pie offers all the taste with minimal effort, making it your go-to recipe for gatherings, holidays, or any time you crave a spectacular dessert.
Table of Contents
- Why You’ll Love this Recipe
- Ingredients for Your Caramel Apple Slab Pie
- Delicious Variations and Customizations
- How to Make Caramel Apple Slab Pie
- What to Serve with this Delightful Dessert
- Storing and Reheating Your Slab Pie
- How to Freeze for Later Enjoyment
- Frequently Asked Questions About Apple Slab Pie
- More Irresistible Apple Dessert Recipes
- Easy Caramel Apple Slab Pie Recipe
Among the vast universe of pie recipes, apple pie holds a special place in many hearts. But imagine taking that beloved classic and infusing it with the rich, chewy sweetness of caramel apples! This isn’t just an ordinary apple slab pie; it’s a gourmet experience made simple. The familiar warmth of cinnamon-spiced apple filling is elevated to new heights of decadence with pockets of soft, melted caramel candies, creating a symphony of flavors that will leave everyone craving more.
The thought of baking a homemade apple pie, especially one with a scratch-made crust, can often feel daunting. But I’m here to share a secret: **this caramel apple slab pie recipe is incredibly easy to master, thanks to the clever use of a sheet pan and pre-made pie dough.** This foolproof dessert delivers professional bakery-level results, complete with an impressive braided lattice crust, without any of the stress typically associated with traditional pie making. It’s a game-changer for home bakers looking to create a show-stopping dessert with minimal fuss.
The star of this ooey-gooey dessert is the readily available store-bought pastry dough. This versatile foundation allows you to create a beautiful braided lattice, bake it to golden perfection, and serve individual slices with ease. While you can certainly use any variety or mix of apples you prefer, I find that the crisp tartness of Granny Smith apples creates an ideal counterpoint to the rich sweetness and chewy texture of the caramels. Other fantastic choices include Honeycrisp or Pink Lady apples, which hold their shape well and offer a delightful balance of flavor.
Slab pies have become my go-to for effortless entertaining because of their simplicity and versatility. They’re perfect for showcasing seasonal fruits. During the warmer months, I frequently prepare my refreshing peach slab pie and vibrant strawberry slab pie. This caramel apple version extends that joy into fall and winter, making it a spectacular addition to any gathering, from casual family dinners to festive holiday celebrations.
Kelly’s Note: Don’t hesitate to experiment with your favorite apple varieties or a combination of several! For the best balance against the sweet caramel, I highly recommend tart apples like Granny Smith, Honeycrisp, or Pink Lady.
Why You’ll Love this Easy Caramel Apple Slab Pie Recipe
- Effortless Sheet Pan Preparation: This recipe utilizes a standard 15 x 10-inch jelly roll pan, transforming pie baking from a daunting task into a simple, single-pan process. A slab pie baked in a sheet pan is not only easier to assemble but also incredibly convenient for cutting and serving a large group, eliminating the need for fiddly pie plates. Its rectangular shape makes slicing neat portions a breeze, ensuring everyone gets a perfect piece.
- Foolproof Store-Bought Crust: Say goodbye to the stress of making pie dough from scratch! Using ready-made pastry dough significantly cuts down on prep time and guarantees a perfectly flaky and delicious crust every single time. This clever shortcut allows even beginner bakers to create a dessert that looks and tastes like it came from a professional bakery.
- Decadent, Creamy Caramel Filling: The secret to the rich and sweet apple pie filling lies in store-bought chewy caramels. These melt down beautifully within the pie, creating gooey pockets of caramel that mingle perfectly with the spiced apples. There’s no need for complicated stove-top caramel recipes – simply chop and add for an instant flavor boost.
- Quick One-Hour Assembly and Bake: This isn’t your grandma’s all-day pie recipe! Designed for efficiency, this caramel apple slab pie can be assembled and baked in less than one hour, making it an ideal choice for last-minute desserts or busy schedules. You get all the impressive results with a fraction of the time commitment.
- Perfect for Any Crowd: Whether you’re hosting a large family dinner, a holiday gathering, or a potluck, this slab pie is the ultimate crowd-pleaser. Its large format yields many servings, and its irresistible combination of apple and caramel flavors ensures it will be a hit with guests of all ages.
Ingredients for Your Caramel Apple Slab Pie
Crafting this sensational slab pie requires a few simple ingredients, most of which you likely already have on hand. Here’s a closer look at what you’ll need and why each component is crucial:
- All-Purpose Flour: A light dusting of all-purpose flour on your countertop is essential before rolling out the pie crust. This simple step prevents the dough from sticking, ensuring a smooth and easy transfer to your sheet pan.
- Store-Bought Pie Crust: This is the hero ingredient for guaranteed success and significantly reduced prep time! I recommend using two boxes, which typically contain four circular pie crust rounds, to adequately cover your sheet pan and create a beautiful lattice top. While homemade pie crust is always an option, the convenience of store-bought dough makes this recipe incredibly accessible for all skill levels.
- Apples: The heart of any apple pie! You have the freedom to customize the filling with your favorite apple varieties. For a perfectly balanced flavor that complements the sweet caramels, I highly recommend using tart apples such as Granny Smith, Honeycrisp, or Pink Lady. These varieties hold their shape well during baking and offer a pleasant tang. Ensure they are peeled, cored, and sliced evenly to ensure consistent cooking.
- Granulated Sugar: This provides the necessary sweetness to the apple filling, expertly balancing the natural tartness of your chosen apples. The amount can be adjusted slightly based on the sweetness of your apples and personal preference.
- Cornstarch: A vital thickening agent for the pie filling. Cornstarch effectively absorbs the natural juices released by the apples during baking, preventing a soupy filling and ensuring a perfectly set, gooey texture. Alternatives include arrowroot powder or tapioca flour, though the exact quantity might need slight adjustments.
- Ground Cinnamon: The quintessential warming spice that defines apple pie. Cinnamon infuses the apple mixture with its comforting aroma and classic flavor, making this dessert undeniably inviting.
- Lemon Juice: A splash of fresh lemon juice is crucial for brightening the overall flavors of the filling. The acidity from the lemon cuts through the sweetness, enhancing the natural taste of the apples and preventing the pie from tasting overly heavy. Apple cider vinegar can be used as a substitute if fresh lemon isn’t available.
- Soft Chewy Caramels: The magical ingredient that transforms this into a caramel apple slab pie! There’s no need to labor over tricky homemade caramel; simply use store-bought chewy caramels, roughly chopped, to infuse every bite with irresistible caramel apple goodness. They melt beautifully, creating pockets of luscious caramel throughout the filling.
- Large Egg: This is your secret weapon for achieving a gorgeous, golden-brown crust. Whisked and brushed over the lattice and edges of the pie before baking, an egg wash provides a beautiful sheen and helps the crust brown evenly. For an alternative, a brush of heavy cream can also work.
Refer to the comprehensive recipe card below for precise measurements and detailed instructions on ingredients and quantities.
Delicious Variations and Customizations
While this caramel apple slab pie is a showstopper as is, it also offers endless possibilities for customization. Feel free to unleash your creativity and add a personal touch to this sweet treat. Here are some delightful variations to inspire you:
- Embrace Homemade Excellence: If you’re feeling ambitious and want to truly impress, swap the convenience of store-bought pastry dough for a pie crust made from scratch. Just be sure to double your preferred recipe to ensure you have enough dough for the bottom and top crust of your generous slab pie.
- Elevate Apple Filling Flavors: The apple filling is a fantastic canvas for additional flavors. Consider incorporating a splash of bourbon for a sophisticated kick, adding chopped toasted nuts (like pecans or walnuts) for crunch, or introducing other warm spices such as nutmeg or cardamom. For a seasonal twist, try blending in cranberries, pears, or even blackberries with the apples to create a unique fruit medley.
- Miniature Marvels: Transform your slab pie into charming individual desserts! Instead of a sheet pan, grab a muffin tin and craft delightful mini caramel apple pies. Or, for a truly portable treat, skip the pan entirely and make adorable apple hand pies that are perfect for on-the-go enjoyment.
- Creative Crust Toppings: Beyond the braided lattice, there are many ways to decorate your pie. For an even easier and equally charming top crust, use a mini cookie cutter to create decorative shapes (like leaves, stars, or apples) from the remaining pie dough. Arrange these cutouts artfully over the apple filling before baking for a personalized touch.
- Add a Salted Caramel Drizzle: Once the pie is baked and cooled slightly, a light drizzle of salted caramel sauce over the top can intensify the caramel flavor and add an extra layer of visual appeal.
How to Make Caramel Apple Slab Pie: A Step-by-Step Guide
This caramel apple pie recipe is surprisingly simple, making it perfect for entertaining a crowd without breaking a sweat. Even beginner bakers will look like seasoned pros, thanks to basic cooking equipment and readily available store-bought ingredients. Here’s an overview of the straightforward process to get you started on your delicious journey (you’ll find complete, detailed instructions in the recipe card at the end of this post).
- Preheat the Oven: Begin by preheating your oven to a steady 400ºF (200°C). Position an oven rack in the center to ensure even baking and a perfectly golden-brown crust. This initial step is crucial for consistent heat throughout the baking process.
- Prepare the Bottom Crust: Lightly flour your clean work surface to prevent sticking. Carefully stack two of your circular store-bought pie crusts directly on top of one another. Using a rolling pin, gently roll them out into a rectangular shape that measures approximately 17×12 inches (43×30 cm). This size is designed to fit a standard 15×10-inch (38×25 cm) jelly roll pan, allowing for some overhang. Carefully transfer the rolled dough into the prepared sheet pan, ensuring it covers the bottom and slightly drapes over the edges. Leave the edges untrimmed for now.
- Combine the Apple Pie Filling: In a spacious large bowl, combine your peeled, cored, and thinly sliced apples with the granulated sugar, cornstarch, ground cinnamon, and fresh lemon juice. Stir all the ingredients together thoroughly until the apple slices are evenly coated. The cornstarch is essential here to help thicken the apple juices during baking, preventing a soggy bottom crust.
4. Transfer the Apple Filling and Add Caramel: Spoon the freshly prepared apple mixture evenly into the pie crust lining your sheet pan. Spread it out to create an even layer. Then, generously scatter the roughly chopped soft caramels over the top of the apple filling. As the pie bakes, these caramels will melt into luscious, gooey pockets.
5. Craft the Braided Lattice Top: Lightly flour your work surface once more. Take the remaining two circular pie crusts and cut them into 1/2-inch thick strips. Now, carefully braid these strips together to create an attractive lattice design. Gently arrange the braided strips across the pie, covering the apple and caramel filling. If you have any dough scraps, you can re-roll and cut them to create more strips or decorative shapes as needed.
6. Crimp the Edges for a Perfect Finish: With your fingers, carefully crimp the overhanging edges of the bottom crust and the lattice top together. This creates a beautifully sealed edge that not only looks professional but also helps contain the filling during baking.
7. Apply the Golden Egg Wash: In a small bowl, whisk the large egg until well combined. Using a pastry brush, gently brush the egg wash generously over the entire braided lattice top and the crimped edges of the pie. This will give your pie that coveted golden-brown, glossy finish after baking.
8. Bake to Perfection: Carefully transfer the sheet pan to your preheated oven. Bake for approximately 28 to 35 minutes, or until the crust achieves a beautiful golden-brown color and the apple filling is bubbling and tender. Keep an eye on it to prevent over-browning, especially around the edges. If edges brown too quickly, you can loosely tent them with foil.
9. Cool, Set, and Serve: Once baked, remove the caramel apple slab pie from the oven. It’s crucial to let it cool on a wire rack for at least 30 to 40 minutes. This cooling period allows the fruit juices to thicken and set properly, preventing a runny pie when sliced. Once sufficiently cooled, slice into generous portions and serve warm. Enjoy your magnificent creation!
Pro Tip: For effortless and uniform strip cutting for your lattice, a pizza cutter or a pasta wheel can be incredibly handy. If braiding feels too intricate, remember you can always use small cookie cutters to create charming decorative shapes from the pie dough to adorn the top of your pie, making for an equally impressive presentation.
What to Serve with this Delightful Caramel Apple Slab Pie
While this caramel apple slab pie is undoubtedly a star on its own, capable of bringing any meal to a memorable close, you can elevate the experience even further with a few simple yet delightful accompaniments. These toppings add extra layers of texture and flavor, making each bite even more luxurious:
- Vanilla Ice Cream: A classic pairing for a reason! The cold, creamy vanilla ice cream melts slightly over the warm apple pie, creating a heavenly contrast that’s simply irresistible. A scoop of high-quality vanilla bean ice cream is highly recommended.
- Homemade Whipped Cream: Light, airy, and delicately sweet, a dollop of fresh whipped cream provides a lovely, soft counterpoint to the rich pie. You can even infuse it with a touch of cinnamon or vanilla extract for an extra flavor dimension.
- Vanilla Glaze: For an extra touch of sweetness and a beautiful presentation, a simple vanilla glaze drizzled over cooled slices is fantastic. Just omit the lemon zest from a standard vanilla glaze recipe to keep the focus on the pie’s core flavors.
- A Dusting of Powdered Sugar: A subtle and elegant finish, a light dusting of powdered sugar adds a delicate sweetness and a beautiful, ethereal look to your baked slab pie. It’s perfect for those who prefer a less-is-more approach to toppings.
- Extra Caramel Drizzle: If you’re a true caramel enthusiast, a warm drizzle of store-bought or homemade salted caramel sauce over each slice before serving will surely delight. The extra layer of rich, buttery caramel enhances the pie’s inherent flavors.
Storing and Reheating Your Caramel Apple Slab Pie
To keep your delicious caramel apple slab pie fresh and flavorful, proper storage is key. It’s best to store any leftovers in an airtight container at room temperature for up to four days. For optimal freshness and to prevent the crust from becoming soggy, avoid refrigerating the entire pie unless your kitchen is particularly warm.
When you’re ready to enjoy a slice of leftover pie, reheating it correctly can make all the difference. I highly recommend reheating individual slices in a preheated oven at 300ºF (150°C) for approximately five minutes. This method helps to re-crisp the crust and warm the filling gently without drying it out. Alternatively, you can reheat slices in the microwave for a couple of minutes, but be aware that the crust may not retain its crispness and might be softer. The gooey caramel will still be delightful regardless of the reheating method!
How to Freeze Caramel Apple Slab Pie for Later Enjoyment
This caramel apple slab pie freezes beautifully, allowing you to prepare ahead or save leftovers for a future craving. You can store the pie in the freezer for up to one to two months, preserving its delicious taste and texture. Follow these simple steps for successful freezing:
- Cool Completely: Before freezing, ensure the entire slab pie has cooled completely to room temperature. This is a critical step; freezing a warm pie can lead to condensation, which will make the crust soggy and affect the filling’s texture.
- Cut into Individual Servings: For maximum convenience, cut the pie into individual slices or your desired portion sizes. This makes it incredibly easy to thaw and reheat only what you need, reducing waste and simplifying future enjoyment.
- Wrap Slices Tightly: Individually wrap each slice tightly in plastic wrap. Double-wrapping is often a good idea to create a strong barrier against air and moisture. This tight wrapping is essential to prevent freezer burn and to maintain the pie’s quality during its time in the freezer.
- Provide Additional Protection: Place the individually wrapped slices into a resealable freezer bag or an airtight freezer-safe container. This extra layer of protection further safeguards against freezer burn and helps maintain the pie’s flavor and texture.
- Freeze Flat Initially: For the first few hours of freezing, arrange the wrapped pie pieces flat in your freezer. Once they are solid, you can stack them on top of each other to save space. Freezing them flat initially ensures even freezing and prevents the slices from sticking together or losing their shape.
- Thawing and Reheating: To enjoy a frozen slice, transfer it to the refrigerator to thaw overnight, or warm it directly from frozen in the oven (covered with foil to prevent excessive browning) until heated through.
Frequently Asked Questions About Apple Slab Pie
While you can certainly use any apples or a mixture of apples for this recipe, I highly recommend using tart varieties. Apples like Granny Smith, Honeycrisp, or Pink Lady are excellent choices as their crisp texture and bright acidity perfectly complement the sweet, soft caramels and robust cinnamon spice. They hold their shape well during baking, ensuring a pleasant bite in every slice.
Preventing a soggy bottom crust is a common concern, but it’s easily achieved with a few tricks. First, bake your slab pie on the center rack of your oven, ensuring even heat distribution for a crispy bottom. Second, and crucially, adding a thickening agent like cornstarch (or tapioca flour/arrowroot) to the apple filling is essential. Cornstarch works wonders by absorbing the excess juices released by the apples as they bake, transforming them into a thick, luscious sauce rather than a watery liquid that would otherwise make your crust soggy. Additionally, ensuring your oven is adequately preheated helps the crust set quickly.
For this particular caramel apple slab pie recipe, blind baking the bottom crust is not necessary. Since both the apple filling and the top crust require significant baking time, the bottom crust will cook thoroughly alongside them. Blind baking is typically reserved for recipes where the filling is unbaked (like a pudding pie) or only requires a very short bake time (such as a custard pie) to prevent the bottom from becoming undercooked or soggy.
No, there’s no need to pre-cook the apples for this recipe! While some deep-dish pie recipes benefit from a brief pre-cooking of the apples to reduce shrinkage, the beauty of a slab pie lies in its thinner layer of apple filling. The apples in this recipe will cook perfectly to a tender, flavorful consistency within the allotted baking time, absorbing all the wonderful cinnamon and caramel flavors without becoming mushy.
Yes, it is generally recommended to peel the apples for apple pie. Removing the skins results in a much smoother and more pleasant texture in the final filling. Unpeeled apple skins can become tough or chewy after baking, detracting from the overall enjoyable experience of a soft, melt-in-your-mouth apple filling.
More Irresistible Apple Dessert Recipes
If you’re a fan of the comforting and versatile apple, there’s a world of delicious desserts waiting to be explored. From breakfast delights to decadent after-dinner treats, apples shine in countless forms. Here are some more of my favorite apple-centric recipes that you might enjoy:
- Apple Cinnamon Banana Bread: A delightful fusion of two classic comfort foods, perfect for breakfast or a sweet snack.
- Apple and Pear Crisp: A rustic and warm dessert featuring tender apples and pears beneath a buttery, crumbly oat topping.
- Apple Cheesecake Bars: A rich and creamy cheesecake layered with spiced apples and a hint of caramel, all in convenient bar form.
- Apple Fritters: Quick to make and utterly delicious, these fluffy, fried apple-filled treats are irresistible, especially with a sweet glaze.
- Caramel Apple Bread Pudding: A warm, custardy bread pudding brimming with apples and sweet caramel, ideal for a cozy indulgence.
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Easy Caramel Apple Slab Pie
Ingredients
- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- 6 apples, peeled, cored and cut into 1/8-inch-thick slices
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons lemon juice
- 1 (4.5-oz.) bag soft caramels, roughly chopped
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly flour your work surface, then stack two of the circular-shaped pie crusts on top of one another and roll them into a rectangle measuring approximately 12×17 inches (30×43 cm). Carefully transfer this dough to a 10×15-inch (25×38 cm) jelly roll pan, leaving the edges untrimmed.
- In a large bowl, combine the peeled, cored, and sliced apples with the sugar, cornstarch, cinnamon, and lemon juice. Stir well until the apples are evenly coated.
- Evenly spread the apple filling into the prepared pie crust. Top the apple layer with the roughly chopped caramels.
- Lightly flour your work surface again. Cut the remaining two pie crusts into 1/2-inch (1.25 cm) thick strips. Braid these strips, then arrange them in a lattice pattern across the width of the pie. (Any dough scraps can be re-rolled and used for additional strips or decorative cutouts).
- Using your fingers, crimp the edges of the pie crust all around the perimeter to seal.
- Whisk the large egg in a small bowl, then use a pastry brush to coat the entire top and sides of the pastry with the egg wash.
- Bake for 28 to 35 minutes, or until the crust is beautifully golden brown and the filling is bubbly and cooked through.
- Remove the baked pie from the oven and allow it to cool on a wire rack for 30 to 40 minutes. This cooling time is essential for the juices to set. Once cooled, slice and serve your delicious caramel apple slab pie.
Kelly’s Notes
- Ensure your work surface is well-floured when handling the pie dough, especially for the braided lattice crust, to prevent it from sticking and tearing.
- A pizza cutter or pasta cutter is an excellent tool for easily and precisely cutting the pie dough into uniform strips for your lattice or other decorative toppings.
- The beaten egg wash is a simple yet essential trick for giving your pastry a beautiful, professional-looking golden-brown and glossy finish. Don’t skip this step!
- For consistent texture throughout the filling and even cooking, make sure to cut your apples into slices of similar thickness.
- Store any leftover pie in an airtight container at room temperature for up to four days. For warm leftovers, reheat individual slices in the oven at 300ºF (150°C) for about five minutes to keep the crust crisp, or use the microwave for a couple of minutes if a softer crust is preferred.
- This pie freezes wonderfully! Wrap individual slices tightly in plastic wrap, then place them in a resealable freezer bag or airtight container. Freeze them flat initially, then stack for convenient storage for one to two months.
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