Why We Love Slab Pies
You know that phrase easy as pie? Annoying. Anyone who has ever made homemade apple pies knows pie-making is not that easy. So many steps. So much chopping. Long bake times. Soooo much waiting around. It’s not that making a pie is exactly hard, it just seems to go on forever. On top of all that, when a hot apple pie is fresh out of the oven, you have to wait around even longer, because if you cut into a fruit pie too early all the filling will come tumbling out! That is what makes slab pies so wonderful. Don’t have a pie pan? No problem! Have trouble rolling and fitting a pie crust into a circular dish? That’s ok!
Apple Slab Pie for the Win!
In fact, this Caramel Apple Slab Pie is a very practical pie for so many reasons…
Making the dough and slicing the apple in a food processor reduces prep time. This slab pie takes less time to bake than traditional pies. It takes less time to cool as well. Dig in while it’s warm! It’s easier to cut. Easier to lift out of the pan without breaking the crust. It makes enough for 24 servings, so it’s perfect for parties. And best of all, there is a larger crust to fruit ratio for pie crust lovers!
See? You can do this. Our Caramel Apple Pie is a great pie for beginner bakers, and for anyone who hates waiting around on their pie to cool. Wait. Isn’t that everyone? With Caramel Apple Slab Pie you can have your cake pie and eat it too, in a lot less time!
Caramel Apple Pie Tips
All you need is a food processor and a 10 X 15 inch jelly roll pan. Caramel Apple Slab Pie starts with a pie crust made with part butter, part shortening, and amaretto. Using a little shortening makes the crust easier to roll out. Adding amaretto (or another liquor instead of water or milk) offers an alluring flavor to the buttery crust. Roll the dough into a rectangle on a piece of wax paper, so it’s easy to flip into the pan. Then crimp the edges with a fork so they hold to the sides. Slice the apples at lightning speed in your food processor. Then mix in lemon, sugar, a little flour and spices and dump into the pie crust. Instead of trying to basket weave a top crust, I like to cut dough shapes out with a cookie cutter and lay them over the top. Once the pie has baked, drizzle thick caramel sauce over the top. The pie only needs to cool about 10-15 minutes before it’s safe to cut and serve!
Caramel Apple Pie Ingredients
For the Pie Crust:
All-Purpose Flour Granulated Sugar Salt Unsalted Butter, Cold Shortening, Cold Ice Cold Amaretto Liqueur
For the Apple Filling:
Peeled Sliced Granny Smith Apples Lemon juice Granulated Sugar Flour Vanilla Extract Apple Pie Spice (or Pumpkin Pie Spice) Egg Thick Caramel Sauce
How to Make Caramel Apple Slab Pie
How long does this apple slab pie recipe last?
This pie can stay in the fridge, loosely covered, with aluminum foil for up to 5 days.
Can I place another pattern over the top?
Of course! Cut out any shape you like with the last of the dough. Try seasonal cookie cutters, or lattice work on top.
Other Fall Recipes:
Caramel Apple Homemade Soft Pretzel Apple Cake with Salted Caramel Frosting Easy Pumpkin Slab Pie Caramel Apple Oatmeal Cookies Perfect Dutch Apple Pie
Share This Recipe With Friends!
