Caramel Apple Slab Pie Recipes

SALTED CARAMEL APPLE SLAB PIE

Steps:

• Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
• In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
• Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.

CARAMEL APPLE SLAB PIE

Steps:

• Preheat oven to 400°F. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press 2 of the pie crusts onto bottom and sides of 13x9-inch glass baking dish. Press seams of overlapping crusts in middle of baking dish together to seal.
• Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup of the caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
• Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.

CARAMEL APPLE SLAB PIE

Steps:

• Preheat the oven to 400 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
• Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
• Meanwhile, peel and slice the apple into thin wedges. (You can do this in the food processor as well, using the slicer attachment.) Place the apples in a large bowl and drizzle lemon juice over the top. Toss to coat. Add the sugar, flour, vanilla, and apple pie spice. Toss to coat again.
• Take the dough out of the refrigerator. Cut 1/3 of the dough off one end. Wrap the smaller piece and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12 X 17 inch rectangle. Carefully flip the dough over onto a 10 X 15 inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
• Spread the apple mixture over the crust. Roll out the remaining piece of crust to 1/8 inch thick and use a decorative 2-inch cookie cutter to cut 24 pieces of dough. Lay the shapes evenly over the surface of the apples.
• Whisk the egg with 1 tablespoon water. Brush the egg-wash over the edges of the crust and the dough shapes. Bake for 30-40 minutes, until gold and bubbly. If the crust is getting dark before the apples are fully cooked, lay a sheet of foil over the top of the pie.
• Once the pie is out of the oven, drizzle the caramel sauce over the top. Use as much as you like! Allow the pie to cool for at least 10-15 minutes before cutting.

EASY CARAMEL APPLE SLAB PIE

Steps:

• Preheat the oven to 400°F.
• Lightly flour your work surface then stack two of the circular-shaped pie crusts on top of one another and roll them into a rectangle measuring 12x17 inches. Transfer the dough into a 10x15-inch jelly roll pan, leaving the edges untrimmed.
• In a large bowl, stir together the sliced apples, sugar, cornstarch, cinnamon and lemon juice. Transfer the apples into the prepared pie crust. Top with the chopped caramels.
• Lightly flour your work surface again then cut the remaining pie crusts into 1/2-inch-thick strips. Braid the strips then arrange them across the pie width-wise. (Scraps can be re-rolled.)
• Using your fingers, crimp the pie crust around the edges.
• Whisk the egg then brush it all over the top and sides of the pie.
• Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
• Remove the pie from the oven and let it cool for 30 to 40 minutes until the juices have set. Slice and serve.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

CARAMEL APPLE PIE

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

SALTED CARAMEL APPLE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
• Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
• Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
• Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
• Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
• In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
• Whisk in the butter and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
• Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
• Slice and serve.
• Enjoy!

CHEF JOHN'S CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

CARAMEL APPLE PIE

Steps:

• Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
• Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
• Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.