This Slab Apple Pie with Caramel Sauce combines the best apple pie filling in a fool-proof crust, topped with vanilla ice cream and easy homemade caramel sauce. It is fairly simple and absolutely delicious- and the large size is great for entertaining a crowd.
For crust, dice butter and shortening and return it to the refrigerator while preparing flour mixture and filling. In a separate bowl, combine flour and sugar and set aside.
In a large bowl, dump all filling ingredients on top of the diced apples and toss until apples are covered.
Remove cold butter and shortening from fridge and dump flour mixture on top. Use a pastry blender to cut butter into flour until chunks are pea-sized.
Add water 1 tablespoon at a time and mix/press with a spoon until dough starts to pull together. You don't want it to be sticky, just starting to form into a ball. Dump onto your counter and form into a ball. Cut in half, wrap in parchment and put back in fridge for at least 20 minutes before rolling out dough.
Preheat oven to 375 degrees and grease a 10"x15" baking sheet.
Remove one ball of dough from the fridge and roll out to be slightly larger than a 10"x15" baking sheet. Lay out the dough on the cookie sheet, gently pressing it into the corners.
Dump filling into the first layer of crust.
Use the remaining dough to create a crust for the top of your slab pie. You could use lattice strips and pie crust cutters like I did, or you could do a simple flat sheet of crust with slits to vent the steam.
Using a pastry brush, brush the egg and cream mixture over the top of the crust and sprinkle with sugar.
Bake in 375 degree oven for 40-45 minutes until filling is bubbly and the crust is golden brown.
Mix ingredients in a heavy saucepan and bring to a low boil, stirring constantly with a heat-resistant rubber spatula for 6 minutes or until thickened.