Caramel Apple Slab Pie Delight
Experience the ultimate crowd-pleaser with this Caramel Apple Slab Pie Delight, a stunning twist on traditional apple pie that can serve up to 20 hungry guests. This slab pie features a delightful combination of Granny Smith and Golden Delicious apples, each lending their unique tartness and sweetness to the dish. We've refined the classic recipe to ensure each slice is perfectly neat and bursting with flavor. The secret lies in our thickened apple filling, ensconced beneath a buttery, animal cracker-encrusted crust that adds a touch of sweetness and texture. Finished with a luscious glaze made from reserved apple juice, this pie is not just a dessert; it's a celebration in every bite. Ideal for family gatherings, potlucks, or fall festivities, this pie is sure to leave everyone asking for seconds!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Granny Smith apples
8 (peeled, cored, and sliced thin (about 3 1/2 pounds))
Golden Delicious apples
8 (peeled, cored, and sliced thin (about 3 1/2 pounds))
Granulated sugar
1 1/2 cups (divided)
Salt
1/2 teaspoon
Animal crackers
1/4 lb (about 1 1/2 cups, crushed)
Pillsbury ready-to-roll pie crusts
2 (15 ounce) boxes
Unsalted butter
4 tablespoons (melted and cooled)
Minute tapioca
6 tablespoons
Ground cinnamon
2 teaspoons
Lemon juice
3 tablespoons (divided)
Unsalted butter
1 tablespoon (softened for glaze)
Confectioners' sugar
1 1/4 cups
Instructions
1
Prepare the Filling: In a colander set over a large bowl, toss together the Granny Smith and Golden Delicious apples with 1 cup of granulated sugar and salt. Allow the apples to rest, tossing them occasionally, for about 30 minutes until they release their juices. Gently press the apples to extract the liquid, reserving 3/4 cup of juice and discarding the remainder.
2
Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C).
3
Make the Crust: Using a food processor, pulse the animal crackers with the remaining 1/2 cup of granulated sugar until finely ground. Dust your work surface with the ground animal cracker mixture. Brush half of one pastry disc with water, then overlap it with the second pastry disc. Dust the top with more cracker mixture and roll out the combined dough into a rectangle measuring 19 by 14 inches.
4
Assemble the Pie: Transfer the rolled-out dough to a rimmed baking sheet, brushing it with melted butter. Refrigerate while you roll out the top crust in the same manner.
5
Prepare the Filling: Toss the drained apple mixture with tapioca, cinnamon, and lemon juice. Evenly arrange the apples over the bottom crust, pressing down lightly to flatten.
6
Secure the Crust: Brush the edges of the bottom crust with water. Place the top crust over the apple filling, pressing the two crusts together. Trim any excess dough, leaving a 1/2 inch rim, and fold it under to tuck around the edge of the baking sheet. Crimp the edges with a fork and pierce the top crust every 2 inches with a fork.
7
Bake: Bake the pie for about 1 hour, or until the crust is golden brown and juices are bubbling. Once done, transfer the pie to a wire rack and let it cool for at least 1 hour.
8
Make the Glaze: While the pie is cooling, simmer the reserved 3/4 cup apple juice in a saucepan over medium heat until reduced to about 1/4 cup and syrupy, approximately 6 minutes. Stir in 2 tablespoons of lemon juice and 1 tablespoon of softened butter, letting it cool to room temperature before whisking in 1 1/4 cups of confectioners' sugar.
9
Finish the Pie: Brush the glaze evenly over the warm pie. Allow the pie to cool completely for at least 1 additional hour. For serving, cut into thirds lengthwise and sixths widthwise to create 18 pieces approximately 4 by 3 inches in size.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What varieties of apples are best for this slab pie?
The recipe uses a combination of 8 Granny Smith apples and 8 Golden Delicious apples to provide a perfect balance of tartness and sweetness.
Why do the apples need to sit in sugar and salt for 30 minutes?
Allowing the apples to rest helps them release their juices, which prevents the crust from becoming soggy during baking and provides the base for the glaze.
How much apple juice should I reserve for the glaze?
You should reserve exactly 3/4 cup of the juice extracted from the apples and discard any remainder.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) with the rack adjusted to the lower-middle position.
What is the secret ingredient in the pie crust?
The recipe uses finely ground animal crackers mixed with sugar to dust the work surface and roll into the dough for extra flavor and texture.
How many boxes of pie crust are required?
You will need two 15-ounce boxes of Pillsbury ready-to-roll pie crusts, which equals four pastry discs in total.
What size should I roll the dough into?
Each combined set of two pastry discs should be rolled out into a rectangle measuring approximately 19 by 14 inches.
How do I combine the pastry discs?
Brush half of one pastry disc with water, overlap it with the second disc, and then roll them out together on the cracker-dusted surface.
What thickening agent is used for the apple filling?
The recipe calls for 6 tablespoons of Minute tapioca to thicken the apple filling.
What spices are added to the apple mixture?
The apples are tossed with 2 teaspoons of ground cinnamon for a classic fall flavor.
How do I ensure the top and bottom crusts are sealed?
Brush the edges of the bottom crust with water before placing the top crust on, then press them together and crimp with a fork.
Should I vent the top crust before baking?
Yes, pierce the top crust every 2 inches with a fork to allow steam to escape during the baking process.
How long does the slab pie take to bake?
Bake the pie for approximately 1 hour, or until the juices are bubbling and the crust is golden brown.
How do I make the caramel apple glaze?
Simmer the reserved apple juice until reduced to 1/4 cup, then stir in lemon juice, softened butter, and confectioners' sugar.
What is the final reduction volume of the apple juice for the glaze?
The 3/4 cup of juice should be reduced over medium heat until it becomes syrupy and measures about 1/4 cup.
When should I apply the glaze to the pie?
Brush the glaze evenly over the pie while it is still warm, after it has cooled for an initial hour on a wire rack.
How many pieces does this slab pie make?
The recipe yields 18 generous pieces by cutting the pie into thirds lengthwise and sixths widthwise.
What are the dimensions of each serving?
Each slice of the Caramel Apple Slab Pie Delight is approximately 4 by 3 inches.
How long should the pie cool before serving?
For the best results, the pie should cool for at least two hours in total—one hour before glazing and one hour after glazing.
Can I use a food processor for the crackers?
Yes, pulsing the animal crackers in a food processor with sugar is the recommended method to achieve a fine grind.
What total weight of apples is required?
You will need approximately 7 pounds of apples in total (3.5 pounds of each variety).
How much butter is used in this recipe?
The recipe uses 4 tablespoons of melted unsalted butter for the crust and 1 tablespoon of softened butter for the glaze.
How much lemon juice is needed in total?
The recipe uses 3 tablespoons of lemon juice divided between the filling and the glaze.
What is the preparation for the apples?
The apples should be peeled, cored, and sliced thin before they are tossed with sugar and salt.
Why is melted butter brushed on the bottom crust?
Brushing the dough with melted butter before adding the filling adds flavor and helps create a moisture barrier.
What type of sugar is used for the filling and the glaze?
Granulated sugar is used in the filling and crust prep, while confectioners' sugar is used to thicken the glaze.
How much salt is included in the recipe?
1/2 teaspoon of salt is tossed with the apples to help extract juice and balance the sweetness.
How should the edges of the crust be finished?
Leave a 1/2 inch rim of dough, fold it under to tuck it against the edge of the baking sheet, and crimp it with a fork.
Is this recipe suitable for large groups?
Yes, it is specifically designed for crowds, potlucks, and large family gatherings, serving up to 20 people.
What is the texture of the crust?
The crust is buttery and features a sweet, crunchy texture thanks to the addition of ground animal crackers.