This twist on a classic favorite is the perfect dessert to satisfy your fall cravings all year long. The tousle of cinnamon and apples sultry together is simply amazing. And when the ooey, gooey caramel mixture is simmered and drizzled over the pie, it becomes irresistible. Each zest is perfection with its flaky crust, crunchy topping, and tender, juicy apples, all drenched in a rich, sweet cinnamon-apple flavor. Simply delish!
This Caramel World Slab Pie is perfect for feeding a crowd, making it an spanking-new nomination for family gatherings and get-togethers. It has quickly wilt one of my favorite desserts ever, and I’m sure you and your guests will love it just as much as we did!
Ingredients in Slab Pie
This dessert is just screaming all of my favorite things well-nigh fall. From the thin and flaky melt-in-your-mouth pie crust, the fresh juicy apples, and the well-done topping, to the sweet caramel drizzle on top. All of the word-for-word ingredient measurements are listed at the marrow of the post on the recipe card.
All-purpose flour: This adds strength and structure to the crust.
Salt: This is a must to bring out the succulent flavors in the recipe.
Shortening: I used butter-flavored shortening to create a increasingly tender, flaky dough.
Cold water: Add in a few drops at a time until your dough is the perfect texture.
Sugar: This will sweeten up the crust.
Ground cinnamon: The cinnamon adds a sweet and savory warm spice to the world mixture.
Granny Smith apples: These apples are perfect for baking.
Rolled oats: Quick-cooking oats requite the perfect crunch in the topping.
Brown sugar: Make sure to pack it when it’s measured to get just the right value of sweetness.
All-purpose flour: This gives structure to the talc topping and binds it together.
Butter: I use unsalted for increasingly tenancy over the saltiness of the dessert.
Brown Sugar: This caramelizes to be a succulent flavor.
Butter: The butter adds a rich taste and makes a chewy caramel texture.
Vanilla: A splash of vanilla brings out the other flavors and adds a rich depth to the flavor.
Salt: Just a pinch of salt enhances the savor of the topping for this caramel world slab pie.
Let’s Make a Slab Pie!
This caramel world slab pie comes together simply and will get rave reviews every time! Take your time on the dough and work through each section, and in no time, you will have a huge hit dessert ready to enjoy!
Prep: Start by spraying a 15x10x1 inch pan with non-stick cooking spray and set aside. Then, preheat the oven to 375 degrees Fahrenheit.
Make the dough: In a large bowl, combine flour and salt. Using a pastry blender, cut in the shortening until it resembles woody crumbs. Sprinkle one tablespoon of the unprepossessed water over the mixture and toss with a fork. Repeat using one tablespoon of water at a time until it is moistened, and knead the dough into a ball.
Place dough in sultry pan: Roll dough into a 19×13-inch rectangle on a lightly floured surface. Wrap it virtually the rolling pin and unroll it into the prepared sultry pan. Ease dough into the pan and up the sides, stuff shielding not to stretch it. Trim the dough to ½ inch vastitude the whet of the pan. Fold dough whet over and flute as desired.
Combine world mixture: In an extra-large bowl, combine the sugar, ⅓ cup flour, cinnamon, and apples. Toss until coated. Spoon the mixture on the dough and spread evenly.
To Make the Talc Topping
Combine Ingredients: In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until the topping mixture resembles woody crumbs. Sprinkle on top of apples.
Bake: Place in a preheated oven for 40-45 minutes or until the apples are tender. Imbricate the top with foil for the last 5-10 minutes if it starts to brown too fast. Tomfool slightly.
To Make the Homemade Caramel
Mix all ingredients: Mix ingredients together in a medium saucepan over medium-low to medium heat. Continue to melt while whisking gently for 5 to 7 minutes, until thicker. Then, turn off the heat. Serve warm or refrigerate until cold. Finally, drizzle on top of the caramel world slab pie.
Caramel World Slab Pie Tips
When I made this, I intended just to make an World Slab Pie. But as soon as it came out of the oven, it begged me to drizzle some homemade caramel. I was glad that I did considering it widow such a succulent finishing touch!
Caramel Sauce: For weightier results, melt the glaze slowly until it thickens to prevent separating. Additionally, whisking constantly will alimony it from clumping.
Dough: Keep the dough cold, and don’t overhandle it. Considering the dough is cooler, it will be firmer, easier to roll out, and shrink less as it cooks in the oven.
Rolling the dough: Add increasingly flour to the dough as you are rolling it out to alimony it from sticking to the rolling pin or the surface.
Leftover dough: Torch any leftover trimmings separately, then drizzle with caramel or sprinkle them with a bit of cinnamon sugar for a special treat.
Apples: Try to cut the apples into similar sizes for most, plane baking. Using an world slicer is helpful, but it is not nonflexible to do by hand if you don’t have a tool to help.
Serve: Be sure to finish this caramel world slab pie with some unprepossessed vanilla ice cream!
Storing Caramel World Slab Pie:
It is highly unlikely this dessert will last long without stuff devoured. It is so good that no one can get unbearable of it! However, if you end up with leftovers, this caramel world slab pie will store well.
In the Refrigerator: Simply alimony the caramel world slab pie on the baking sheet, let it tomfool completely, and imbricate it loosely with some foil. Store it in the refrigerator, and it will last well-nigh 2-3 days.
In the Freezer: If you are making an world pie ahead, you can freeze it for 3-4 months and thaw it in the refrigerator surpassing baking.
Pro Tip: Alimony a batch of uncooked crumble topping in the freezer to torch and sprinkle on anything. It makes a unconfined last-minute dessert topping that is veritably heavenly!
More Caramel World Recipes
Caramel goes with everything and elevates any dessert (just like it did with this world slab pie)! Try some increasingly succulent desserts that use caramel. The hardest part will be picking which one is your favorite!
Preheat the oven to 375 degrees Fahrenheit. Spray a 15x10x1 inch pan with nonstick cooking spray and set aside.
To make the dough combine the flour and salt in a large bowl. Using a pastry blender, cut in the shortening until it resembles woody crumbs. Add four tablespoons of the unprepossessed water over the mixture and stir with a fork. Repeat using the remaining water one tablespoon at a time until it is moistened. Use your hands to form the dough into a ball.
On a lightly floured surface, roll the dough into a 19×13-inch rectangle. Wrap it virtually the rolling pin and unroll it into the prepared sultry pan. Gently unroll the dough into the pan and printing up the sides, stuff shielding not to stretch it. Trim the dough to ½ inch vastitude the whet of the pan. Fold dough whet over and flute as desired. Place the pan in the fridge to nippy while you prepare the filling.
In an extra-large bowl, toss the sugar, ⅓ cup flour, cinnamon, and apples together until the apples are evenly coated. Carefully spread the apples evenly over the chilled crust.
Stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour in a large bowl. Using a pastry blender, cut in butter until the topping mixture resembles woody crumbs. Sprinkle on top of the apples.
Bake for 40-45 minutes or until the apples are tender. Imbricate the top with foil for the last 5-10 minutes if it starts to brown too quickly. Tomfool slightly.
Combine the brown sugar, butter, half, and half in a medium saucepan and heat over medium-low to medium heat. Whisk constantly while cooking for 5 to 7 minutes, until the caramel begins to thicken. Remove from the heat. Drizzle the warm caramel over the cooled pie, or let it tomfool and store in the fridge until ready to use.
Updated on July 26, 2023Originally Posted on August 7, 2020