Entertaining a crowd? A caramel apple slab pie is the perfect fall dessert. Sliced apples are doused in homemade caramel sauce and baked in a buttery, flaky crust. Extra points for fun fall decorations!
- 4 1/2 cup AP flour
- 3 Tbsp sugar
- 2 1/2 tsp kosher salt
- 14 oz unsalted butter, very cold, chopped (3 1/2 sticks)
- 3/4 cup ice water
- 1 cup light brown sugar, packed
- 1/3 cup half and half
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 10 apples, peeled, cored, and halved (I like Braeburn)
- 1/4 cup half and half
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Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.
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Pour in about 2/3 of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter. (Alternatively the dough can be made by hand.)
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Scrape dough onto the counter, divide it in two (one slightly larger than the other) and form into two flat discs. Wrap in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
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Combine brown sugar and half and half in a small saucepan. Stir over medium heat until the sugar is dissolved.
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Add vanilla and salt and cook until it reaches 250 degrees F on a candy thermometer. Keep the caramel sauce warm.
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Preheat the oven to 375 degrees. Line a half sheet tray (or jellyroll pan) with parchment paper. Using the slightly larger dough, roll the pie dough into a large rectangle that measures 16x20 inches and lay it in the sheet pan with the edges slightly overlapping the sides. Place in the refrigerator to chill while you prep the apples.
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Place each apple half on the cutting board, flat side down. Slice very thinly, leaving the halves together.
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Remove the rolled pie crust and the other disc of dough from the refrigerator to warm up slightly. Arrange the apple halves in rows of four, fanning the apples slightly. Brush the apples with the caramel sauce.
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Roll the remaining dough into a large rectangle about 1/4 inch thick. Cut five long strips (that fit lengthwise on the sheet pan) and six strips (that fit crosswise on the pan), about 1 inch thick. Twist them decoratively and weave them in a lattice pattern, around each apple half.
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Use a decorative leaf cutter or stamper and cut out a variety of leaves in different shapes and sizes to decorate the edges of the pie.
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Adhere the leaves with a brush of half and half and brush the edges and leaves with half and half.
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Bake until apples are tender and bubbling and crust is golden brown, about 1 hour - 1 hour 30 mins. Cover the pie, or just the edges of the pie loosely with aluminum foil if they're browning too quickly.
- Don't over-mix the dough. Blend it just until it comes together so the pie crust bakes up light and flaky.
- The dough can be made several days in advance and refrigerated or several weeks in advance and frozen.
- The caramel sauce can be made several days in advance and refrigerated. Warm up gently on the stove or in the microwave before brushing over the apples.
- Work quickly with the peeled apples to prevent them from oxidizing and browning. Once brushed with the caramel sauce, they won't oxidize.
- I bake this pie until the apples are super tender and the caramel sauce very bubbly. Foil, lightly covering the crust, will prevent it from becoming too dark and allow you to bake the pie longer.
- Have fun with the decorations and make it your own. These fall leave stampers are adorable and so easy to use!
- This pie tastes great at room temperature, but even better a little warm. If you make it in advance, pop it in a hot oven for a few minutes to heat through and serve it with vanilla ice cream or whipped cream.