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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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salted caramel apple slab pie

Salted Caramel Apple Slab Pie

Posted by: Ari Laing

Homemade salted caramel apple slab pie is such a fun way to feed a large group. Perfect all fall, but especially on Thanksgiving! Serve with vanilla ice cream or homemade cinnamon whipped cream. Each bite is better than the last!

recipe +-

Posted by: Ari Laing
salted caramel apple slab pie
Print Recipe
5 from 3 votes

Salted caramel apple slab pie with cinnamon whipped cream

Homemade salted caramel apple slab pie is such a fun way to feed a large group. Perfect all fall, but especially on Thanksgiving! Serve with vanilla ice cream or homemade cinnamon whipped cream. Each bite is better than the last!
Prep Time25 mins
Cook Time1 hr
Total Time53 mins
Course: Dessert
Cuisine: American
Keyword: apple slab pie, caramel apple pie filling, homemade apple pie, homemade pie crust, how long to bake slab pie, how long to cook frozen pie, how to make apple pie, lattice pie crust
Servings: 12 servings
Calories: 620kcal
Author: Ari | Well Seasoned


For the pie crust

  • 4 ½ cups all-purpose flour
  • 4 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter very cold
  • 14 tablespoons shortening very cold
  • 10 tablespoons ice water

For the caramel

  • 1 ½ cups granulated sugar
  • 6 tablespoons water
  • 1 cup heavy cream slightly warmed
  • 1 ¼ teaspoons kosher salt
  • 4 tablespoons unsalted butter

For the pie filling

  • juice of 1 lemon about 2 tsp
  • 6 cups peeled and diced baking apples about 6 large Macintosh apples
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 egg

For the whipped cream

  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons confectioners sugar
  • 2 teaspoons ground cinnamon


To prepare pie crust

  • Combine dry ingredients in the bowl of a food processor and pulse to combine. Add shortening and butter. Pulse until pea-sized pieces form.
  • Add 6 tablespoons ice water and pulse. Add an additional tablespoon of water until the dough begins to form. 9 Tbsp is usually perfect for this recipe.
  • Remove dough and separate into two round disks. Wrap each in plastic wrap and chill for at least 30 minutes, or place in freezer for 10-15 minutes.

To prepare caramel

  • Combine sugar and water in a large saucepan over medium-high heat. Cook undisturbed until the sugar has turned a deep amber hue, about 12-15 minutes -- don't get caught up on the time, just watch the caramel based on temperature and color.
  • Carefully and slowly drizzle in heavy cream while whisking, then cook until caramel is smooth and cream has fully incorporated.
  • Remove pan from the heat, then add salt and butter. Whisk until combined, then set aside.

To prepare pie filling

  • Combine lemon juice and apples in a large bowl. Add flour, cinnamon, and sugar, then toss to combine.

To assemble pie

  • Preheat oven to 375°F. Make egg wash by whisking 1 egg with 2 teaspoons water. Set aside.
  • Roll out one round of dough on a lightly floured surface to a 12"x17" rectangle. Transfer through onto a 15" x 10" x 1" jelly roll pan.
  • Gently press the dough into the edge of the pan and trim off excess dough, leaving a ¾" overhang around all edges. Use any excess dough to fill in spots where the dough cracked or wasn't long enough. (It's true - this works!)
  • Pour prepared apples into pan and spread out to fill evenly. Drizzle caramel over apples, covering evenly. If it's hard to pour, reheat the caramel slightly beforehand.
  • Roll out your remaining piece of dough into a 12" x 17" rectangle. Either roll dough onto your rolling pin and transfer to the pie OR cut into strips to create lattice top. Fold the bottom edge over the top, crimping with your fingers as desired. If you did not make a lattice pattern, use a knife to vent the pie and brush the egg wash on top.
  • Bake in a preheated oven for 50-60 minutes, or until the top is golden brown and the caramel inside is bubbling. Rotate pie halfway through cooking. Serve with homemade cinnamon whipped cream (or ice cream).

To make whipped cream

  • While pie is cooling, pour heavy cream into bowl of a stand mixer. Beat on high speed until peaks begin to form. Stop mixer and add vanilla, powdered sugar, and cinnamon. Continue to mix until stiff peaks form.


**You can freeze the assembled pie and bake it straight from the freezer! Bake for an additional 15-20 minutes, just until top is golden brown.


Serving: 1slice | Sodium: 589mg | Sugar: 15.2g | Fiber: 4.3g | Cholesterol: 92mg | Calories: 620kcal | Saturated Fat: 21.5g | Fat: 42.6g | Protein: 6.2g | Carbohydrates: 55.6g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!