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Best Caramel Apple Slab Pie Recipe for Easy Fall Desserts

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This Caramel Apple Slab Pie is the perfect solution for feeding a crowd a memorable fall dessert without the stress. It features a no-roll cream cheese pastry crust, a spiced apple filling, and a homemade salted caramel sauce, all baked in a 9×13 pan for easy serving.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon (6g) fine sea salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (2 sticks, 226g) unsalted butter, cold and cut into small cubes
  • 4 oz (113g) full-fat cream cheese, cold and cut into cubes
  • ¼ cup (60ml) ice water
  • 6 cups (about 3 lbs) peeled, cored, and thinly sliced apples (mix of Honeycrisp and Granny Smith)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground allspice
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (2g) lemon zest
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cut into small pieces (for caramel)
  • ½ cup (120ml) heavy cream, at room temperature (for caramel)
  • 1 teaspoon (5ml) pure vanilla extract (for caramel)
  • 1 teaspoon (6g) flaky sea salt (like Maldon), plus more for sprinkling (for caramel)

Instructions

  1. Make the Cream Cheese Pastry: In a food processor, combine flour, salt, and sugar. Pulse to mix. Add cold butter and cream cheese cubes; pulse until pea-sized pieces form and mixture looks like coarse meal. Add 3 tablespoons ice water; pulse until dough is shaggy and clumps together. Add more water if needed. Gather dough into a ball, flatten into a 1-inch thick rectangle, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Make the Apple Filling: In a large bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, nutmeg, and allspice. Add sliced apples, lemon juice, and lemon zest. Toss to coat. Let sit at room temperature for 20 minutes.
  3. Press the Crust into the Pan: Preheat oven to 400°F (200°C). Line a 9×13 baking pan with parchment paper, leaving overhang on long sides. Remove chilled dough and press evenly into the bottom and 1 inch up the sides of the pan. Prick bottom with a fork. Freeze for 10 minutes.
  4. Make the Salted Caramel Sauce: Place 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat. Do not stir; swirl pan as sugar melts. Cook until deep amber color (about 6-8 minutes). Remove from heat. Add room-temperature butter pieces; whisk until melted. Slowly drizzle in room-temperature heavy cream while whisking. Whisk in vanilla and flaky sea salt. Set aside to cool for 10 minutes.
  5. Assemble and Bake: Remove crust from freezer. Pour apple filling into crust and spread evenly. Drizzle about ¾ of the warm caramel over the apples. Bake for 45-55 minutes, rotating halfway, until crust is golden and filling is bubbling. If edges brown too quickly, tent with foil. Cool in pan for at least 1 hour. Drizzle remaining caramel and sprinkle with extra sea salt.

Notes

Keep butter and cream cheese cold for flaky crust. Don’t overwork the dough. For caramel, use room-temperature cream and butter to prevent seizing. Let pie cool completely before cutting to allow filling to set. Can be made ahead and reheated.

Nutrition

Keywords: caramel apple slab pie, apple slab pie, fall dessert, easy apple pie, cream cheese pastry, salted caramel, crowd-pleasing dessert

Find it online: https://cookyep.com/best-caramel-apple-slab-pie-recipe-for-easy-fall-desserts/