If at first you don’t succeed, try, try, try again.
Whoever wrote this was clearly referring to my inability to make pie crust, as if the baking gods knew I’d need someone whispering words of encouragement.
I was standing in the kitchen rolling out dough, which resembled a severely damaged city street lined with potholes and actual pieces missing, when I felt like scrapping it all. But determination is a funny thing, and broken pie dough be damned, I was willing myself to persevere.
Pie crust — the struggle is real.
I’m not sure what apple pie means to you, but to me it signifies the start of a new season. One where leaves are falling faster than I can sweep off the deck, and the air is finally blowing cool and swift. It means a trip to orchards to stuff ourselves with apple cider donuts and to pick more apples than we can carry. It never fails, and again this year we came home with an abundance.
And so with two pecks of apples (a technical farm term, I assure you), I did what any sane person would do. I searched tirelessly through my bookmarked recipes for some new and inspiring take on a classic.
I know what you’re thinking: there’s nothing innovative about apple pie.
Challenge accepted.
Every single element of this pie is elevated. The crust — a mixture of shortening and butter — is earth shatteringly flaky. The apples are warm and sweet, the handy work of almost two cups of salted caramel being poured on top. Store bought is fine, but if you have the time to make it yourself you will have zero regrets. And homemade whipped cream? It’s a must.
Hands down, this is one of the best desserts to come out of my kitchen.
And because this isn’t baked in a traditional pie dish it’s practically begging to be eaten straight from the pan. Mark your calendar for Friendsgiving, because this is one recipe you simply must share. Patched up pie crust and all!
I’m sure there’s some scientific reason why mixing butter and shortening together results in a light, flaky crust, and to that I would say go to the library and check out books by Kenji Lopez. Seriously, the guy is a food scientist genius and I’m sure he’s explored various techniques for making dough and why some work better than others. But trust me when I say that if my overworked, broken dough could result in something this light and flaky, the odds are in your favor.
If you are on a low-sugar diet, this miiiight not be the recipe for you. However, to that I say… this is a pie full of fruit. And fruit is healthy! So what we have here is a healthy fall dessert.
Do you still need convincing?
One last question. Whipped cream or a la mode? There is a correct answer, and I hope you pick the right one.
If you make our Caramel Apple Slab Pie recipe, please us know by leaving a review and rating below!
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More Pie Recipes To Try!
Rich, Fudgy Chocolate Chess Pie (Like A Brownie Pie!) My Favorite Blueberry Pie Chocolate Bourbon Pecan Pie No-Bake Chocolate Mousse Pie Triple Berry Pie
Salted Caramel Apple Slab Pie Recipe
Equipment
Ingredients
For the caramel
- 250 g (1½ cups) granulated sugar
- 89 ml (6 Tbsp) water
- 237 ml (1 cup) heavy cream slightly warmed
- 1¼ tsp Kosher salt
- 56.7 g (4 Tbsp) unsalted butter
For the pie
- 1 Homemade Pie Crust recipe which yields 2 crusts for this recipe
- juice of 1 lemon about 2 tsp
- 6 cups peeled and diced baking apples about 6 large Macintosh apples
- 15.6 g (2 Tbsp) all-purpose flour
- 5.2 g (2 tsp) ground cinnamon
- 15 g (2 Tbsp) granulated sugar
- 1 large egg
For the whipped cream
- 236 ml (1 cup) heavy whipping cream
- 4.2 g (1 tsp) pure vanilla extract
- 23.4 g (3 Tbsp) confectioners sugar
- 5.2 g (2 tsp) ground cinnamon
Instructions
- If you haven't already, make the pie dough.
- Make the caramel. Combine 250g sugar and 89ml water in a saucepan over medium-high heat. Cook undisturbed until the sugar has turned a deep amber hue, about 12-15 minutes. Tip: don't get caught up on the time, just watch the caramel based on temperature and color.
- Finish the caramel. Carefully and slowly drizzle in 237ml heavy cream while whisking, then cook until caramel is smooth and the cream has fully incorporated. Remove the pan from the heat, then add 1¼ tsp Kosher salt and56.7g butter. Whisk until combined, then set aside.
- Make the apple pie filling. Combine 2 tsp lemon juice and 6 cups apples in a large bowl. Add 15.6g flour, 5.1g cinnamon, and 15g sugar, then toss to combine.
- Make the egg wash. Preheat oven to 375F. Whisk together 1 large egg with 2 tsp water, then set aside.
- Prepare the pie dough. 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.
- Add the filling. Pour prepared apples into the pan and spread out to fill evenly. Drizzle the caramel evenly over the filling. Note: If it's hard to pour, reheat the caramel slightly beforehand.
- Roll out the 2nd pie dough: 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. Brush the egg wash on top.
- Bake the apple pie. 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. Allow to cool for at least 20 minutes (longer will make it easier to slice), then serve with homemade cinnamon whipped cream or ice cream!
- Make the whipped cream. While the pie is cooling, pour 236ml heavy cream into the bowl of a stand mixer. Beat on high speed until soft peaks begin to form. Stop the mixer and add 4.2g vanilla extract, 23.4g powdered sugar, and 5.2g cinnamon. Continue to mix until stiff peaks form, then serve immediately with pie.
Notes
- Freeze: 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.
- Leftovers will keep for 4-5 days in a refrigerator.
Nutrition
Recipe adapted from Kate Wood via thefeedfeed.
This looks amazing. Truly amazing. (And love the writing).
Thank you, Amanda! It was a total labor of love.
Ari, you nailed it! Two big loves of mine. Salted caramel + apple. Perfect! Will try it very very soon.
Please do! I’ve made my fair share of pies, but this one is honestly the best. Report back!
I see one piece with something chocolatey. For sweet Ethan, may be?
You’re funny — Ethan actually didn’t get a slice! I brought it in for Colin’s teachers! Don’t tell the kids…