Name: Caramel Apple Slab Pie Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 1/3 cups all-purpose flour; 1 teaspoon salt; 1 cup shortening, butter-flavored; 12 tablespoons cold water; 2/3 cup sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 3 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices (about 10 cups); 1 cup quick-cooking rolled oats; 1 cup packed brown sugar; 1/2 cup all-purpose flour; 1/2 cup butter; 1 cup brown sugar; 4 tablespoons butter; 1/2 cup half-and-half; 1 tablespoon vanilla extract; Pinch of salt

If you love the cozy, nostalgic flavors of fall desserts, then this Caramel Apple Slab Pie Recipe is absolutely going to become one of your favorites. It’s that perfect mix of tart Granny Smith apples, luscious homemade caramel, and a buttery crumb topping—all baked in a giant, shareable slab pie that’s easier than making a bunch of individual pies. I always reach for this recipe when I want to impress friends or family with just a few simple ingredients and a lot of homemade love.

This Caramel Apple Slab Pie Recipe works perfectly for everything from a casual weekend dessert to a festive holiday treat. The apples stay nice and crisp while the caramel adds that wonderfully gooey richness that makes every bite feel like a warm hug. Plus, it’s baked in a big rectangular pan, so it’s easy to slice, serve, and store. Trust me, once you try it, you’ll want to make it again and again—especially when apple season hits!

Ingredients You’ll Need

Getting your ingredients right is the first step to that perfect caramel apple pie experience. I love how this recipe brings together pantry staples and fresh apples in a way that’s super approachable but yields impressive results. Here’s a quick rundown of what you’ll want on hand before you get started.

All-purpose flour: This is the backbone for both the pie dough and the crumb topping, giving the crust that tender, flaky texture.
Salt: Just a teaspoon in the dough to balance sweetness and boost flavor.
Shortening, butter-flavored: Using this in the crust helps keep it flaky and gives that slight buttery richness; you can swap in half butter if you want a deeper flavor.
Cold water: Essential for making pie dough—cold to keep the fat solid and help create flakiness.
Sugar: For the filling; it sweetens the tart apples while caramel sugar amping the crumble.
Ground cinnamon: The warm spice that makes it feel like fall in a slice.
Granny Smith apples: My go-to for this because their tartness balances the caramel’s sweetness perfectly; plus, they hold their shape when baked.
Quick-cooking rolled oats: Adds a lovely chewy texture to the crumb topping with a nutty flavor.
Brown sugar: For both the filling and crumb topping, adding richness and a subtle molasses note.
Butter: Must in the crumb topping and the caramel for richness and a silky texture.
Half-and-half: Gives the caramel that creamy mouthfeel without being too heavy.
Vanilla extract: Just a splash to round out the caramel flavor.
Pinch of salt: Enhances the caramel and balances sweetness perfectly.

Variations

I love making this Caramel Apple Slab Pie Recipe my own depending on what’s in my pantry or what everyone’s craving. Feel free to tweak it and make it suit your style—it’s a forgiving recipe that reacts well to your personal touch.

Use different apples: Sometimes I swap Granny Smith with a mix of Honeycrisp or Fuji for a sweeter pie with a nice texture contrast.
Gluten-free crust: You can use a gluten-free flour blend instead of all-purpose flour if you want to make this suitable for gluten sensitivities; just watch the dough’s hydration closely.
Add nuts to the crumb topping: Chopped pecans or walnuts toasted lightly add crunch and a nutty note I adore.
Make it vegan: Replace butter with coconut oil and use a plant-based half-and-half for the caramel—I’ve tried this and it still turns out divine.
Spices: Sometimes I throw in a pinch of nutmeg or allspice to deepen the warm, autumnal flavor.

How to Make Caramel Apple Slab Pie Recipe

Step 1: Whip up the Pie Dough

Start by mixing your flour and salt in a large bowl to combine. Cut in the shortening (or butter) using a pastry blender or your fingers until the mixture looks like coarse crumbs. This step is key to creating that perfect flaky crust, so work quickly to keep everything cold. Gradually add cold water, one tablespoon at a time, stirring gently until the dough just comes together. Avoid adding too much water, or your crust can get tough. I usually split the dough into two discs, wrap them up, and pop them in the fridge for about 30 minutes while I get the filling ready.

Step 2: Prepare the Apple Filling

Peel, core, and slice your Granny Smith apples into quarters or about 1/4-inch thick slices. Toss them in a big bowl with sugar, flour (this helps thicken the filling), and cinnamon until everything’s evenly coated. The flour also helps soak up apple juices during baking so you don’t end up with a soggy slab—this little trick always makes a huge difference for me.

Step 3: Make the Crumb Topping

In a separate bowl, mix rolled oats, brown sugar, and flour. Cut in cold butter until the mixture is crumbly and you can see little bits of butter throughout. I sometimes pop this in the fridge while assembling the pie, but it also holds up well at room temperature.

Step 4: Roll out Pie Dough and Assemble

Roll out one disc of dough on a floured surface to fit a large rectangular baking sheet or slab pan (about 9×13 inches works great). Transfer it carefully to your pan; I find using a rolling pin to lift it onto the pan saves me from unwanted tearing. Pour the apple filling evenly over the dough, spreading it out but not packing it too tightly. Sprinkle the crumb topping generously over the apples, then set aside the second dough disc for a future use or save it for another pie.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the pie slab for about 45-50 minutes until the topping is golden brown and the apples are bubbly below. Keep an eye on that crumb topping—if it’s browning too fast, tent the pie loosely with foil to prevent burning. This stage always fills my kitchen with the most comforting aroma, and I get excited to dig in!

Step 6: Make the Homemade Caramel Sauce

While the pie bakes, melt butter and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture bubbles, then slowly whisk in half-and-half. Let it simmer gently until it thickens slightly, about 5-7 minutes. Turn off the heat and mix in vanilla extract and a pinch of salt. This caramel sauce is the star that transforms the pie from great to unforgettable.

Step 7: Serve drizzled with warm caramel

Once the pie is cool enough to slice, drizzle the warm homemade caramel sauce generously over each piece. The contrast of the warm caramel with the slightly tart apple filling is nothing short of magical.

How to Serve Caramel Apple Slab Pie Recipe

The image shows various baking ingredients arranged neatly on a white marbled surface. There are two whole green apples and one half apple placed next to a white bowl filled with light brown granulated sugar on the upper left side. Nearby, five brown eggs are positioned in a cluster. A large white bowl filled with cocoa powder sits on the right side with a smaller white bowl filled with rolled oats below it. On the left bottom corner, a white bowl contains pale yellow cubes of butter. Next to it, a small white bowl holds white flour, and right above it is a small white bowl filled with a creamy white substance. The colors range from the green of the apples to the brown of the cocoa and sugar, with soft creams and whites, all set against the smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my Caramel Apple Slab Pie slices with a scoop of vanilla ice cream or a dollop of whipped cream—it adds that creamy, cool contrast to the warm pie. For a little extra wow, a sprinkle of chopped toasted pecans feels just right. Plus, if you’re feeling fancy, a little extra drizzle of caramel on the plate or a dusting of cinnamon sugar never hurts.

Side Dishes

This pie is a dessert star on its own, but I like to serve it alongside a cozy cup of hot cider or rich coffee. Sometimes, if I’m inviting friends for brunch, it pairs beautifully with some sharp cheddar cheese and a crisp green salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve arranged the pie slices on a rustic wooden board with fresh apple slices and cinnamon sticks for that festive vibe. Also, warming individual slices in small ramekins with a scoop of ice cream right before serving makes it feel like a restaurant treat—even if you already baked a giant slab! It’s these little presentation touches that make this pie a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

Leftover pie? You’re in luck! I usually cover the uncut pie tightly with plastic wrap and keep it refrigerated. It stays fresh for up to 4 days, and honestly, I think the flavors meld even better after a day or two. Just bring slices to room temperature or warm slightly before enjoying again.

Freezing

If you want to freeze your Caramel Apple Slab Pie Recipe, wrap the whole pie tightly with foil and then plastic wrap to avoid freezer burn. I usually freeze it pre-baked and thaw overnight in the fridge before serving. Pie tastes just as delicious after freezing, though I’d recommend freezing without the caramel topping—you can drizzle that fresh after reheating.

Reheating

I reheat slices in a 350°F oven for about 10-15 minutes to get that warm, fresh-out-of-the-oven feel. Avoid microwaving if you want to keep the crumb topping crisp; though it’s tempting, the oven does such a better job preserving texture. Add the caramel drizzle after reheating, and you’re set for a perfectly cozy dessert.

FAQs

Can I use other kinds of apples for this Caramel Apple Slab Pie Recipe?

Absolutely! While Granny Smith apples are great for their tartness and firmness, you can mix in sweeter varieties like Honeycrisp, Fuji, or Braeburn for a more complex flavor and balanced sweetness. Just make sure to use apples that hold up well when baked, so your pie doesn’t turn mushy.
Is it okay to substitute butter for shortening in the pie dough?

Yes, you can substitute butter for shortening to give your crust a richer flavor. Just keep in mind that shortening helps keep the crust flakier and less prone to shrinking. If you use all butter, make sure it’s cold and handle the dough gently to maintain texture.
Can I make the caramel sauce ahead of time?

You can! Just store it in an airtight container in the refrigerator for up to a week. When you’re ready to serve, warm it gently on the stovetop or in the microwave and give it a good stir before drizzling over your pie.
How do I prevent the crumb topping from burning?

If your crumb topping is browning too quickly, loosely cover the pie with aluminum foil midway through baking. This traps moisture and shields the topping from intense heat while the filling finishes cooking through.
Can I use store-bought pie dough for this recipe?

Definitely! Using refrigerated dough saves time and still tastes great. Just make sure to thaw it properly before rolling and keep it chilled to maintain flakiness. Homemade dough is rewarding, but store-bought is a perfectly fine shortcut.

Final Thoughts

This Caramel Apple Slab Pie Recipe truly holds a special place in my heart—and on my dessert table all through apple season. It’s easy enough to make any day but impressive enough to serve at celebrations. Every time I bake it, I’m reminded how a handful of simple ingredients and a little patience can come together to create something downright magical. I hope you enjoy making and sharing it just as much as I do—happy baking, friend!