Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Caramel Apple Crumb Slab Pie
Getting reviews...
- Level: Intermediate
- Total: 7 hr (includes chilling and cooling)
- Active: 1 hr 45 min
- Yield: 12 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 878
- Total Fat
- 46 g
- Saturated Fat
- 27 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 8 g
- Sugar
- 68 g
- Protein
- 7 g
- Cholesterol
- 116 mg
- Sodium
- 430 mg
We took the flavors of an iconic caramel apple and transformed them into a beautiful slab pie that’s built to feed a crowd. No special pan needed here — a standard rimmed baking sheet gives you maximum area for a deliciously buttery crust with lots of crispy edges plus plenty of room for a crunchy almond crumble on top. Inside, tart Granny Smith apples get tossed with a spice mixture and drenched in homemade caramel sauce. We drizzle even more caramel over each baked slice for perfect indulgence. The pie takes prepping a few different components, but each can be made up to two days ahead: When it’s go-time you just assemble, bake and bask in apple glory.
- Level: Intermediate
- Total: 7 hr (includes chilling and cooling)
- Active: 1 hr 45 min
- Yield: 12 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 878
- Total Fat
- 46 g
- Saturated Fat
- 27 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 8 g
- Sugar
- 68 g
- Protein
- 7 g
- Cholesterol
- 116 mg
- Sodium
- 430 mg
Ingredients
Crust:
Crumble:
Caramel Sauce:
Apple Filling:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
pie weights or dried beans- For the crust: Pulse the flour, sugar and salt in a food processor until combined. Add about half of the cubed butter and pulse until the butter is completely worked into the flour. Pulse in the remaining butter until pieces are no larger than peas. Drizzle the vinegar and 9 tablespoons ice water into the feed tube while pulsing until a dough starts to form. Add more ice water a tablespoon at a time if the dough is dry. Remove the dough from the processor, place between 2 layers of plastic wrap and press into a thin (about 1/2-inch thick) rectangle. Refrigerate the dough until cold and firm, at least 1 hour or overnight.
- Meanwhile, make the crumble: Line a large plate with parchment paper. Pulse the flour, brown sugar, cinnamon, cloves and salt in the same food processor until combined. Process the softened butter into the flour mixture until a dough starts to form. Add the almonds and pulse until evenly distributed. Spread the crumble onto the prepared plate and press it together with your fingers to make small chunks of crumble. Refrigerate the crumble for at least 1 hour.
- Make the caramel sauce: Bring the sugar, corn syrup and 1/4 cup cold water to a boil over medium heat in a large heavy-bottom saucepan. Let cook, swirling the pan occasionally, until amber in color, about 5 minutes. Turn off the heat. Carefully pour in the heavy cream; the mixture will bubble up and may sputter. Gently stir the mixture together until smooth. If the caramel clumps, return it to the heat and simmer and stir until all the caramel is melted and smooth. Stir in the butter and vanilla off the heat until smooth. Pour the caramel into a shallow heatproof bowl and let cool completely at room temperature. This will yield 2 cups of caramel.
- Meanwhile, make the apple filling: Peel, core and slice the apples into 1/4-inch-thick slices. Toss the apples, brown sugar, granulated sugar, lemon juice, cinnamon, cloves and salt in a large bowl until evenly combined. Set aside at room temperature, tossing occasionally, until there is a good amount of juice in the bottom, about 1 hour.
- Drain the apple mixture in a colander set over a large bowl to catch the juices. Measure 1 cup apple liquid; discard the remaining juices or save for another use. Whisk the cornstarch and flour into the reserved apple juices until no lumps remain. Set aside.
- Melt the butter in a Dutch oven or large heavy-bottom pot over medium heat. Add the apples and cook, stirring occasionally, until they soften slightly but still have some bite, 9 to 12 minutes. Add the apple juice slurry and cook, stirring constantly, until thickened and bubbling, about 2 minutes. Transfer to a large bowl to cool slightly, stirring occasionally.
- Roll the pie dough out on a well-floured surface into a large rectangle about 15-by-20 inches and 1/8-inch thick. Dust with more flour if needed. If the butter starts to get soft, transfer the dough to a floured baking sheet and refrigerate until firm, about 20 minutes.
- Roll the dough up onto the rolling pin, drape the dough over a 18-by-13-inch rimmed baking sheet and ease the dough into the corners. Cut off any excess dough leaving a 1/2-inch border of dough overhanging the sides. Fold the overhanging dough over itself to create a border, and crimp to create a fluted edge. Refrigerate uncovered until the dough is firm, about 1 hour.
- Position a rack in the middle of the oven and preheat to 400 degrees F.
- Cover the chilled dough with aluminum foil leaving excess foil on all sides. Fill the foil with enough pie weights or dry beans to come up the sides of the pie crust. Bake in the preheated oven until the edges are light golden, 15 to 20 minutes. Remove the foil with the pie weights and bake again until the bottom crust is golden brown on the bottom, 25 to 30 minutes more. Remove from the oven and let cool slightly on a wire rack, about 10 minutes. (See Cook’s Note.)
- While the crust is cooling, fold 3/4 cup caramel into the apple filling until mostly distributed. Set aside the remaining caramel for serving. Pour the filling over the pie crust and spread into an even layer. Sprinkle the almond crumble evenly over the filling, breaking up any large chunks. Bake until the filling is bubbly and the crumble is golden brown, about 40 minutes.
- Let cool completely on a wire rack. Cut into pieces and drizzle more caramel sauce on top for serving. Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) At the point where the crust is prebaked everything can be stored up to 2 days before baking. Refrigerate the caramel, apple filling and crumble in three separate airtight containers. Wrap the parbaked pie crust in plastic wrap and leave at room temperature.
