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Caramel Apple Slab Pie is the best fall dessert for serving a crowd! It’s a sheet pan pie recipe with a homemade pie crust and spiced apple filling. It’s easy to slice and serve – don’t forget the vanilla ice cream to go with it!
Homemade Caramel Apple Slab Pie
I just love slab pies! They are the best way to make a pie for a crowd and are so easy to make. This apple caramel slab pie combines two fall favorites: fresh apples and caramel sauce baked in a flaky pie crust.
Why You’ll Love This Recipe
- This caramel apple sheet pan pie tastes like a caramel apple pie but is served up super-sized for a crowd.
- It’s so easy to make from scratch, or you can use refrigerated pie dough to make it. Either way works!
- You can top the pie with crust cut-outs as I do, or you can top it with a crunchy sweet crumble topping. Both ways are amazing.
- If you’re looking for an easy dessert for a potluck, holiday meal, or party, look no further than this caramel apple slab pie. You’re going to love it!
Important Ingredients
- Sliced Granny Smith apples – I love using Granny Smith because the tart combined with the sweet caramel is a great combination.
- Granulated sugar – to sweeten the apples
- Cornstarch– to thicken the mixture
- Ground cinnamon – a must in apple pie!
- Caramel sauce – you can use a grocery store caramel or my homemade caramel recipe
- All butter pie crust: 3 times the regular recipe (3 crusts)
- Egg wash
- Sanding sugar – optional
How to Make Apple Slab Pie
- Melt the butter in a large skillet. Add the apples and cook while stirring until the apples start to soften.
- Add the lemon, sugar, cornstarch, cinnamon, and caramel sauce to the pan. Stir to coat the apples evenly. Bring the mixture to a boil for two minutes, and then take the pan off the heat. Let the filling cool to room temperature.
- Spray a jelly roll pan with cooking spray and preheat the oven to 425°F.
- Divide the pie dough into three equal parts. Roll two parts together to make a 12×17” rectangle. Place the dough on the prepared sheet pan with some dough hanging over the edges of the pan.
- Roll out the last part of the dough to a 12” circle. Use a cookie cutter to cut out shapes, rerolling the dough as needed to use it all up.
- Spread the apple filling on top of the crust in the pan. Arrange the cutout pie dough pieces on top of the filling. Brush the tops with egg wash and sprinkle sanding sugar over the top.
- Bake the slab pie for 35 to 45 minutes or until the filling is bubbling and the crust on top is lightly golden brown.
- Let the pie cool so the filling can thicken before slicing and serving it.
Storing and Freezing
You can store the pie loosely covered in the refrigerator for up to three days. Or you can freeze it for up to three months.
Recipe Swap
Use refrigerated pie crusts instead – you’ll need 2 boxes (3 crusts) of refrigerated ones. I recommend Pillsbury brand.
FAQs
Yes, you can use refrigerated dough for this recipe. You will need four crusts, so plan to buy two boxes of dough.
I don’t recommend using pie filling for this recipe.
Yes, homemade caramel sauce is fantastic in this pie! You can use regular homemade sauce or try salted caramel to make a salted caramel apple slab pie.
The crust is done when it’s golden brown with no doughy spots.
Yes, a crumble topping is so good! If you are making the caramel apple pie from scratch, you will only need two batches of the slab pie dough. Instead of topping the pie with crust, sprinkle the crumble topping over the top.
This caramel apple slab pie will be the hit of the holidays, potluck, or party! There won’t be a slice left, so don’t forget to save a piece for you – Enjoy!
Caramel Apple Sheet Pan Pie
Ingredients
Filling:
- 2 tablespoons unsalted butter
- 3 pounds Granny Smith Apples about 8 apples
- 1 tablespoon lemon juice
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- 2 teaspoons ground cinnamon
- ¾ cup caramel sauce plus more for serving
Crust:
- 3 recipes All butter pie crust
- Egg wash and sanding sugar
Instructions
Make the Filling:
- Peel, core and slice apples approximately ¼-inch thick.
- Melt butter in a very large skillet. Add apples and cook, stirring often, until the apples just start to soften, about 7-9 minutes.
- Add the lemon juice, sugar, cornstarch, cinnamon and caramel sauce. Stir to coat and cook until the mixture boils, then cook for 2 additional minutes. Remove from heat and let cool to room temperature (or at least 2 hours).
Make the Crust:
- Preheat oven to 425°F. Spray a 10×15-inch jelly roll pan with nonstick cooking spray.
- Make pie crust and divide into 3 portions. Set one portion aside and roll the remaining two into a rectangle that’s approximately 12×17-inches. Place in prepared pan, leaving some hanging over the edges of the pan.
- Roll out the third section of the pie dough to a 12-inch circle. Cut shapes with cookie cutters, re-rolling dough as needed to use it all. (Pie pictured was made using a 2 ½ -inch round cookie cutter.)
- Add the filling to the pie. Top with pie crust shapes. Brush with egg wash and sprinkle with sanding sugar.
- Bake 35-45 minutes, or until filling is bubbly and top is light golden. Cool completely before slicing. Pie will thicken as it cooks and then more as it cools.
- Serve with additional caramel sauce and/or ice cream.
- Store pie in refrigerator for up to 3 days or freeze for up to 3 months.
Recipe Notes
Recipe Nutrition
Caramel Apple Slab Pie is an easy apple pie recipe for a crowd – made in a sheet pan this from scratch apple pie is full of caramel and is perfect for fall.
