Caramel Apple Slab Pie: A delicious flaky crust, filled with tender apples, and a touch of caramel! This is a delicious pie fit for a crowd.
This apple slab pie. Light, flaky beautiful crust, sweet, but tart pie filling, and a lovely combination of cinnamon and spices makes this apple slab pie the perfect addition to any family gathering. Especially Thanksgiving! And let’s not forget the caramel…salted caramel!
I can’t take credit for today’s recipe, as the base and inspiration for it comes from my mother, who got it from her mother. My mom is a pretty awesome woman, and as I grow older, and have children of my own, I am realizing more and more just how incredible she is. So today I am going to tell you a little about her. But first, let’s take one more look at this pie.
Ok, wipe off the drool, let’s get back to my mom. My mom comes from a large family, and she grew up loving to dance and cheer-lead. In fact, she was a cheerleader in college, where she met my Dad. She then proceeded to get married, and have 10 kids. There is so much more to her story than that, but in the interest of saving time, let’s just say she is a pretty incredible woman.
She is the picture of generosity and selflessness, and always thought about us kids. She would write notes on our lunch box napkins. She would wake up early to make us breakfast before school. She came to EVERY SINGLE sporting event and cheered for whatever we were doing like it was the game winning touchdown. She may have been a cheerleader in college, but she was our biggest cheerleader. And still is.
She went to BYU, and every morning she would wake us up using their fight song, with lyrics she changed just for us. She would sing “Rise and shout the sunshine is out, it’s a bright and beautiful morning. Rise and Shout, it’s time to get out, and get your da-ay going…”
Since Thanksgiving is all about giving thanks, I figured the best one to give thanks to is my mom! So I made her a “gum-gram” using the various flavors of Extra gum to show her a little “extra” love, and give her a little “extra thanks” for the gazillion things she does for us all day, even now.
I wanted to take a “Spearmint” (Spare Minute) to tell you Thanks for all the “Extra” little things you always do, and have done, for our family.
I always knew coming home from school “Mint Chocolate Chip” (meant chocolate chip) cookies or some other homemade “Dessert Delight” would be waiting for us, along with a smile.
You were so good at handling our problems, like the “Classic Bubble” gum in the hair thing, even if we did smell like peanut butter for a week after.
You were a great teacher too. You taught us how to pick out the “Sweet Watermelon” with a thump, and how to roll out the perfect “Cinnamon Roll” so our filling wouldn’t escape.
Your hair turning salt and “Peppermint” (pepper meant) you worried about us too much! But your “Polar Ice” (Polar Eyes) never missed anything. Especially a game, race, or event. You were, and always have been, our biggest (and best) cheerleader. So Thanks.
I mean, don’t you just want to grab a fork and dig in?
Give Extra, Get Extra: Caramel Apple Slab Pie
- Wax paper
- Flour for dusting
- 5 cups flour
- 2 Tbs sugar
- 2 tsp salt
- 2 cups shortening
- 2 egg
- 1/2 cup water
- 2 Tbs vinegar
- 12-15 baking apples
- 1/3 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp mace
- 1/2 cup flour + 2 Tbs
- 1/2 cup caramel apple dip
- 1/2-1 Tbs salt This is to achieve the "salted caramel" flavor, and is mixed into the caramel, adjust according to taste preference
- 2 Tbs milk
- 1/2 cup brown sugar
- 1/2 cup butter
- 2 Tbs lemon juice
- large crystal salts
- Combine egg, water, and vinegar in a bowl.
- Whip with a fork until light and frothy. Set aside.
- In separate bowl, mix together, flour, sugar and salt.
- Using a paddle attachment on a mixer, or using a fork and mixing by hand, cut shortening into the flour mixture
- Add wet ingredients to flour and shortening mixture and mix well. (Again you can use your hands)
- When everything is incorporated, and the dough is slightly sticky, but not sticking to the edges of the bowl, use a wet cloth to dampen the counter space you are working in, and put wax paper on top of the damp spot.
- Put a little flour on the wax paper and then roll out half of your unbaked crust dough, you want a rectangle big enough to fill the bottom of a jellyroll pan plus some, so the edges come up and over the pan by about a centimeter. I use a 12 1/2 x 17 jelly roll pan or cookie sheet (Everyone calls them something different)
- Peel and slice apples into a bowl
- Mix together granulated sugar, 2 Tbs flour, and spices.
- Dump over the apples in the bowl
- Sprinkle 1 Tbs lemon juice over the top of the apples and sugar mixture, and stir well, coating apples with sugar mix.
- Pour apples into prepared jellyroll pan
- Mix together caramel apple dip, salt, and milk, set aside
- Mix together 1/2 cup flour and brown sugar, cut in 1/4 cup butter to make a crumb like mixture, and combine with caramel mix
- Dot with 1/4 cup butter (cut into chunks).
- Sprinkle flour and sugar crumble with caramel over whole pie evenly.
- Using a finger dipped in water, wet the very edge of the crust all away around the pie
- Roll out top crust
- Put top crust on pie. (*See notes for tips)
- Press the two edges (top and bottom) together.
- Cut off overlapping dough and set it aside. (if there is excess)
- Cut air vents into the top crust, brush with egg whites and sprinkle with sugar.
- Use excess dough to create decorate leaves, turkeys, etc, to make crust pretty!
- Bake at 375 for approximate 1 hour. (Time varies on how big your apple slices were and how your oven runs, but approximately 50-60 minutes cook time).
- Before serving feel free to garnish with a drizzle of caramel and a sprinkle of large crystal salt.
Utilize your parchment paper to help transfer the top crust to the pan without it breaking. Then just pinch the two crusts together.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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