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The Ultimate Comfort Dessert: Apple Caramel
Salted Slab Pie
Few desserts embody the essence of autumn quite like a Salted Caramel Apple Slab Pie. This showstopping dessert takes everything we love about classic apple pie—the tender spiced fruit, flaky crust, and nostalgic aroma—and transforms it into a shareable, streusel-topped masterpiece perfect for gatherings. With its generous size, gooey caramel ribbons, and buttery crumb topping, this slab pie is designed to feed a crowd while delivering the perfect balance of sweet, salty, and spiced flavors in every bite.
A Modern Twist on a Classic Dessert
The traditional apple pie has been an American icon for centuries, with roots tracing back to English settlers who adapted their fruit pie recipes to incorporate New World apples. But while round pies dominate home kitchens, the slab pie—a rectangular, shallow version baked on a sheet pan—has emerged as the ultimate practical yet impressive dessert for modern entertaining.
The genius of the slab pie lies in its ratio of crust to filling. With more surface area and a thinner profile, each piece offers optimal textural contrast: ample flaky pastry, a generous layer of spiced apples, and—in this recipe—a crisp streusel topping that takes it to the next level. Add a drizzle of salted caramel, and this dessert becomes irresistible.
Why This Recipe Stands Out
1. Designed for Sharing (and Seconds!)
Unlike a standard pie, this slab pie yields 12–15 servings, making it ideal for:
- Holiday feasts (Thanksgiving, Christmas)
- Potlucks and parties (no slicing stress!)
- Weekend brunches (pair with coffee or cider)
Its rectangular shape also means uniform slices, so no one fights over the “middle piece.”
2. Flavor Harmony: Sweet, Salty & Spiced
This recipe elevates the classic apple pie with three key layers:
- A buttery, flaky crust that holds its structure.
- Tart-sweet apples tossed with warm spices and a hint of lemon for brightness.
- Salted caramel—the star ingredient that adds depth and a luxurious gooeyness.
The streusel topping (a mix of brown sugar, butter, and cinnamon) provides crunch and richness, balancing the soft apples beneath.
3. Easier Than Traditional Pie
Slab pies are forgiving for bakers of all levels:
- No lattice work required—just fold over the edges for a rustic look.
- Thinner dough means no soggy bottoms.
- Bakes faster than a deep-dish pie.
The Science of the Perfect Slab Pie
1. Crust: Flaky vs. Tender
The ideal slab pie crust is sturdy enough to hold filling but still tender. This recipe achieves that by:
- Keeping butter cold (creates steam pockets for flakiness).
- Minimizing water (too much = tough crust).
- Pre-chilling (relaxes gluten to prevent shrinkage).
2. Apples: The Right Mix Matters
Using two apple varieties (like Granny Smith and Honeycrisp) ensures:
- Texture: Some apples soften, others hold shape.
- Flavor: Tartness + sweetness = balanced filling.
- Cornstarch thickens juices without gumminess.
3. Caramel: Salt Is Key
Salted caramel isn’t just trendy—it cuts through sweetness and enhances the apples’ flavor. For best results:
- Drizzle some under the streusel (infuses flavor).
- Add more after baking (for visual appeal and extra richness).
Tips for Success
✔ Use a ruler to roll the dough evenly (aim for 10×15 inches).
✔ Prevent sogginess: Toss apples with cornstarch and bake fully until bubbling.
✔ Storage: Freeze unbaked pie (wrap tightly) for up to 3 months.
Final Thoughts
This Salted Caramel Apple Slab Pie is more than dessert—it’s an experience. The aroma of baking apples and cinnamon will fill your kitchen, the caramel streaks will tempt fingers to sneak a taste, and the streusel topping guarantees every bite has crunch. Whether served warm with ice cream or packed for a picnic, it’s a celebration of fall’s finest flavors.
Ready to bake? Gather your apples and caramel—this pie is worth every minute! 🍎🍯 ownthatcrown.com
Equipment Needed (Amazon Deals, Buy Now, Click On Link Below)
* Stand Mixer
* Food Processor
* Electric Mixer
* Blender
🍏 For the Apple Filling:
-
Cutting Board + Sharp Knife or Mandoline – to slice apples evenly
-
Mixing Bowl – to toss apples with sugar, spices, and lemon juice
-
Measuring Cups and Spoons – for accurate measurements
-
Peeler – to peel apples (unless you prefer skins on)
-
Rubber Spatula – to mix and spread the filling
🥧 For the Crust:
-
Mixing Bowl or Food Processor – to make the pie dough (unless using store-bought)
-
Rolling Pin – to roll out dough to fit the sheet pan
-
Parchment Paper or Plastic wrap – for rolling and chilling dough
-
Bench Scraper or Knife – to trim edges or cut lattice strips
-
Fork – for crimping or docking the bottom crust
🧂 For the Caramel & Assembly:
-
Small Saucepan – to make homemade caramel (or melt store-bought)
-
Whisk or Heat-Proof Spoon – for stirring caramel
-
Pastry Brush or Spoon – to drizzle caramel and apply egg wash
-
Flaky Sea Salt – for finishing touch (sprinkled after baking)
🍽 For Baking:
-
Rimmed Sheet Pan or Jelly Roll Pan (around 10×15 inches) – to bake the slab pie
-
Parchment Paper – to line the pan for easy removal and cleanup
-
Oven Mitts – for safe handling
-
Cooling Rack – to cool pie evenly before slicing
-
Sharp Knife or Pizza Cutter – to cut into squares or rectangles
Optional but Helpful:
-
Pastry Cutter – for blending butter into crust
-
Pie Weights – if blind baking the crust
-
Zester – if adding lemon zest to the filling
-
Thermometer – to check internal filling temp (~195°F when apples are fully cooked)
P.S. Want a mini version for smaller groups? Try dividing the recipe into two 8×8 pans, or make handheld slab pie bars by slicing pre-baked!
Salted Caramel Apple Slab Pie
The ultimate fall dessert with sweet-tart apples, gooey caramel, and buttery streusel – perfect for feeding a crowd!
Yield: 12-15 servings
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins (+ cooling)
Ingredients
Crust:
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
Filling:
- 6-7 medium apples (Granny Smith + Honeycrisp), peeled & thinly sliced
- ⅔ cup brown sugar
- 3 tbsp lemon juice
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup cornstarch
- 1 tsp vanilla extract
- ½ cup salted caramel sauce (store-bought or homemade)
Streusel Topping:
- 1 cup flour
- ½ cup brown sugar
- ½ cup cold butter, cubed
- ½ tsp cinnamon
- ¼ tsp salt
- Extra caramel for drizzling
Instructions
1. Make the Crust:
- In a food processor, pulse flour, sugar, and salt. Add butter and pulse until pea-sized crumbs form.
- Gradually add ice water (1 tbsp at a time) until dough comes together. Shape into a rectangle, wrap in plastic, and chill 30 mins.
2. Prep Filling:
- Toss apples with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla. Set aside.
3. Assemble:
- Preheat oven to 375°F (190°C). Roll dough into a 10×15-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet.
- Spread apple mixture over crust, leaving a 1-inch border. Fold edges over apples. Drizzle with ½ cup caramel.
4. Add Streusel:
- Combine streusel ingredients in a bowl, cutting in butter until crumbly. Sprinkle over apples.
5. Bake:
- Bake 40-45 mins until crust is golden and apples bubble. Cool 20 mins, then drizzle with more caramel.
Serve warm with vanilla ice cream!
Pro Tips:
✔ Use a mix of apples for balanced sweetness/tartness.
✔ Par-bake the crust (10 mins) for extra crispness.
✔ Make ahead: Assemble (unbaked) and refrigerate overnight.
Storage: Cover and keep at room temp for 2 days, or freeze slices for up to 3 months.
“This slab pie is fall comfort food at its finest—gooey, spiced, and perfect for sharing!” 🍎🍂 ownthatcrown.com
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