Name: Caramel Apple Slab Pie Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 1/3 cups all-purpose flour; 1 teaspoon salt; 1 cup shortening, butter-flavored; 12 tablespoons cold water; 2/3 cup sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 3 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices (about 10 cups); 1 cup quick-cooking rolled oats; 1 cup packed brown sugar; 1/2 cup all-purpose flour; 1/2 cup butter; 1 cup brown sugar; 4 tablespoons butter; 1/2 cup half-and-half; 1 tablespoon vanilla extract; Pinch of salt

If you’re a pie lover like me, you’re going to absolutely adore this Caramel Apple Slab Pie Recipe. It’s like the best apple pie you’ve ever had, but baked in a big sheet pan, making it perfect for sharing (or not!). When I first tried this recipe, I quickly realized how easy it is to make a huge crowd-pleaser without the fuss of mini pies or complex lattice tops. Trust me, once you try this, it’ll become your go-to for any gathering or cozy night in.

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Why You’ll Love This Recipe

Simple to Make: No fancy skills required — just straightforward steps you can easily follow.
Perfect for a Crowd: Baking in a slab pan means more slices and less mess.
Irresistible Flavors: The crumb topping and homemade caramel add layers of deliciousness to classic apple pie.
Make Ahead Friendly: You can prep the pie and caramel in advance to save time on busy days.

The image shows a rectangular pie with a crimped, light golden crust. The bottom layer is a thick apple filling with visible soft apple pieces. On top is a crumbly oat and brown sugar streusel layer, with a rough, grainy texture and a warm golden brown color. The pie is drizzled with a smooth caramel sauce in irregular lines across the top, adding a glossy sheen. The pie sits on a dark baking tray placed on a white marbled surface, with two halves of green apples nearby and a blue-striped cloth partially visible on the left side. photo taken with an iphone --ar 2:3 --v 7 - Caramel Apple Slab Pie, apple slab pie, caramel apple dessert, easy sheet pan pie, fall apple pie recipe

Ingredients You’ll Need

What makes this pie so great is how the right ingredients come together to create that heavenly mix of tender, tart apples and buttery crumb, all wrapped in a flaky crust. Here’s a peek at the stars of the show — and a few tips on picking them!

Flat lay of fresh peeled granny smith apples sliced into thin quarters arranged neatly, a small white ceramic bowl filled with golden brown sugar, another small white bowl containing light beige all-purpose flour, a few whole uncracked brown-shelled eggs, a portion of pale yellow cold butter cut into cubes on a white plate, rolled oats in a small white bowl, a small white bowl with fine ground cinnamon powder, and a small white bowl with creamy half-and-half, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Caramel Apple Slab Pie, apple slab pie, caramel apple dessert, easy sheet pan pie, fall apple pie recipe

All-purpose flour: The base for the crust and crumb topping, make sure it’s fresh for a tender, flaky texture.
Salt: Just a pinch enhances the flavors, especially in the crust.
Butter-flavored shortening: Gives the crust a lovely flakiness and buttery taste.
Cold water: Helps bring the dough together without making it tough.
Sugar (granulated and brown): Brown sugar in the crumb topping adds depth and a slight molasses note.
Ground cinnamon: Essential for that classic apple pie warmth.
Granny Smith apples: Their tartness balances the sweetness; use firm, fresh ones for the best texture.
Rolled oats (quick-cooking): Add crunch to the crumb topping.
Butter: Both in the crust and crumb topping, it makes everything rich and flavorful.
Half-and-half: Adds creaminess to the homemade caramel sauce.
Vanilla extract: A splash in the caramel makes all the difference.
Pinch of salt (for caramel): Balances the sweetness for that perfect caramel taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Caramel Apple Slab Pie Recipe is—you can tweak it easily depending on what you have on hand or your flavor preferences. Don’t hesitate to experiment; your pie can always be just a little more you!

Use different apples: I’ve substituted half Granny Smith with Fuji or Honeycrisp for a sweeter pie, and it’s fantastic.
Make it dairy-free: Swap the butter and half-and-half for coconut oil and coconut milk to accommodate dietary needs without sacrificing flavor.
Add nuts: Toasted pecans or walnuts sprinkled into the crumb topping add great texture and a toasty flavor.
Spice it up: A pinch of nutmeg or ground cloves can add extra warmth to the apple filling.

How to Make Caramel Apple Slab Pie Recipe

Step 1: Prepare the Perfect Pie Crust

Start by mixing your flour and salt in a big bowl. Then, cut in the shortening until it looks like coarse crumbs — I like using a pastry blender, but two knives work too. Slowly add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; that keeps your crust tender. Roll it out into a rectangle big enough to cover your slab pan, then transfer it carefully and press it up the sides. Chill it in the fridge while you get your filling ready — this step gives you that satisfying flaky crust.

Step 2: Toss the Apples and Fill the Crust

In a large bowl, toss the sliced Granny Smith apples with sugar, flour, and cinnamon until every piece is coated. You’ll find this step helps the filling cook up nicely and the flavors really blend together. Spread the apples evenly over your chilled crust — I always use my hands to gently distribute them so the pie bakes evenly.

Step 3: Make and Sprinkle the Crumb Topping

Mix the oats, brown sugar, and flour, then cut in cold butter until it looks like coarse crumbs. This crumb topping is the magic touch that makes this slab pie stand out. Smother it generously over the apples — you want that buttery oat crunch on every bite.

Step 4: Bake to Golden Perfection

Bake your pie at 375°F for 40 to 45 minutes. Here’s a little trick: if you notice the topping browning too quickly, tent some foil over the pie for the last 5-10 minutes. I’ve learned this helps the pie cook through without burning the crumb topping. When it’s done, the apples should be tender and bubbly beneath that crisp topping.

Step 5: Whip Up the Homemade Caramel Sauce

While the pie cools, stir together brown sugar, butter, half-and-half, vanilla, and salt in a saucepan over medium heat. Whisk constantly for 5 to 7 minutes until the caramel thickens — patience here pays off. Drizzle this luscious sauce over the pie either warm or cooled. It melts beautifully on the crumb topping and makes every slice insanely good.

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Pro Tips for Making Caramel Apple Slab Pie Recipe

Keep Ingredients Cold: Cold shortening and water keep the crust flaky and tender, so don’t skip chilling steps.
Don’t Overfill: Spread apples evenly without heaping to prevent soggy bottom and uneven cooking.
Watch the Crumb Topping: Tent with foil if browning too fast – it can go from golden to burnt quickly.
Caramel Consistency: Whisk continuously and don’t rush the caramel sauce to avoid grainy texture.

How to Serve Caramel Apple Slab Pie Recipe

A square pie with a light golden crust forms the base layer, filled with a crumbly, brown streusel topping that covers the whole surface. A shiny, smooth caramel sauce is being poured slowly over the streusel from a silver whisk held by a woman's hand with gray nail polish. Behind the pie are two green apples—one whole and one sliced in half—placed on a white marbled surface along with a gray and white striped cloth on the lower right side. The scene is bright with soft natural light, emphasizing the textures of the crust, streusel, and caramel sauce dripping slightly down the edge of the pie dish photo taken with an iphone --ar 2:3 --v 7 - Caramel Apple Slab Pie, apple slab pie, caramel apple dessert, easy sheet pan pie, fall apple pie recipe

Garnishes

Whenever I serve this pie, I like to top slices with a big scoop of vanilla ice cream — the cold creaminess perfectly offsets the warm apples and caramel. A sprinkle of flaky sea salt over the caramel also adds a lovely contrast if you’re feeling fancy. Freshly whipped cream is another easy, delicious option that everyone loves.

Side Dishes

This pie loves company! I often serve it with spiced teas like chai or a hot apple cider. For more hearty occasions, a simple salad or roasted veggies lighten up the meal before the sweet finish.

Creative Ways to Present

For holidays or birthdays, I’ve arranged this slab pie on a rustic wooden board surrounded by cinnamon sticks, fresh apples, and sprigs of rosemary — it’s a visual and aromatic treat. Cutting into neat squares makes it great for buffet tables or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps well covered tightly with plastic wrap or foil in the fridge for up to 4 days. I always prefer storing it this way to maintain that crumb topping crispness and fresh apple flavor.

Freezing

If you want to freeze the pie, cover it well with plastic wrap and foil before freezing. It freezes beautifully for up to 2 months. When I do this, I thaw overnight in the fridge and then reheat to enjoy fresh-baked vibes again.

Reheating

The best way I’ve found to reheat slices is in a 350°F oven for about 10-15 minutes, which revives the topping’s crunch and warms the filling without drying it out. Microwave works too in a pinch, but you risk losing that crumb texture.

FAQs

Can I use a store-bought pie crust for this recipe?

Absolutely! While homemade crust gives a wonderful flaky texture, using store-bought pie dough is a convenient shortcut that still yields delicious results. Just roll it out to fit your pan and follow the rest of the recipe as usual.
What if I don’t have Granny Smith apples?

Granny Smith apples work best because of their tartness and firm texture. However, you can mix in other varieties like Honeycrisp, Fuji, or Braeburn for a sweeter, more complex flavor. Just keep an eye on cooking times — some apples soften faster than others.
How do I prevent the crust from becoming soggy?

Chilling the dough before baking and tossing the apples with flour and sugar helps reduce excess moisture. Additionally, baking at the recommended temperature and using foil to cover the crumb topping (if browning too fast) ensures the crust bakes fully crisp.
Can I make the caramel sauce ahead of time?

Yes! The caramel can be made a day or two in advance and stored in the fridge. Just warm it gently before drizzling to get that perfect pourable consistency.

Final Thoughts

This Caramel Apple Slab Pie Recipe has truly become one of my favorites to make whenever I want to impress without the stress. It’s warm, comforting, and loaded with all the elements that make apple pie irresistible. Whether you’re baking for friends, family, or just yourself (no judgment here!), I hope you enjoy every bite as much as I do. Don’t forget the caramel—it’s the cherry on top that takes this pie from great to unforgettable. Give it a try and you might just find your new favorite fall dessert.