Tangy apples and chewy caramel join forces in this crowd-friendly recipe for Easy Caramel Apple Slab Pie.
I’m coming off a whirlwind weekend in Chicago, where I attended my 10-year college reunion at Northwestern (lots of 10-year anniversaries going on lately!). We brought the boys with us, and without going into all the details, let’s just say that flying with children ages 2 years and 7 months is not for the faint of heart.
Don’t get me wrong, I’m all for adventuring with little ones. But holy guacamole. Trying to keep two baby boys entertained for 6+ hours (the 2-hour delay on the runway did not work in our favor), should be an Olympic sport. And I absolutely, positively am not Michael Phelps in this scenario. I’m not even on the team… or the training squad. Honestly, I don’t even know the rules.
Bottom line: Flying with kids is super rough so let’s talk tasty, comforting carbs, shall we?
Slab pies and I are BFFs. And I know what you’re thinking: Pie, for a crowd? It may seem like a daunting endeavor (kinda like flying with kids, hah!) but trust me on this one. Slab pies are a total breeze.
Don’t let that sorta fancy braided lattice deter you. The decoration is totally optional, and in fact, you can simply use cookie cutters to stamp out pie dough shapes, à la my Easy Peach Slab Pie or Simple Strawberry Slab Pie.
And the crust? If you’re wary of pie dough, prepare to breathe a big sight of relief with these four(ish) words…
Store-bought pie dough.
Yes, you read that right. This ooey, gooey caramel apple slab pie stars store-bought pie dough, which can be braided, baked and served up by the slice. Feel free to use whatever apples you fancy (one variety, or a mix!), but I love pairing the tanginess of Granny Smith apples with the chewy sweetness of caramel.
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- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- 6 apples, peeled, cored and cut into 1/8-inch-thick slices
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons lemon juice
- 1 (4.5-oz.) bag soft caramels, roughly chopped
- 1 large egg
- 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.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.