Easy peasy Caramel Apple Slab Pie. A practical pie for impatient dessert lovers!
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 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!
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.
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 lightening 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 Slab 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 Slab Pie
Yield: 24 pieces
Prep Time:30 minutes (active time)
Cook Time:35 minutes
Irresistible Caramel Apple Slab 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.
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
- 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 3o 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 30% 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.
Yield: 24 pieces, Serving Size: 1/24th recipe
- Amount Per Serving:
- Calories: 272 Calories
- Total Fat: 12.7g
- Saturated Fat: 6.3g
- Cholesterol: 28mg
- Sodium: 223mg
- Carbohydrates: 35.9g
- Fiber: 2.1g
- Sugar: 14.6g
- Protein: 2.7g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!