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Slab apple pie- an easy and delicious way to serve a crowd for fall. How to make a delicious dessert for entertaining, parties, and more.

Slab Apple Pie with Caramel Sauce

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. 

Course Dessert
Cuisine American
Keyword apple, Fall, filling, pie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Kristen | Ella Claire & Co.


Pie Crust

  • 18 tbsp butter cold, salted
  • 1/2 cup shortening very cold
  • 2 tbsp sugar
  • 4 1/2 cups flour
  • 9-11 tbsp water ice cold

Apple Filling

  • 4 cups Granny Smith apples peeled and diced
  • 4 cups Honeycrisp apples peeled and diced
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 5 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 2 tbsp butter melted
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp apple pie spice

For Top of Pie

  • 1 egg
  • 2 tbsp half-and-half or heavy cream
  • sugar

Caramel Sauce

  • 1 cup brown sugar
  • 4 tbsp butter salted
  • 1/2 cup half-and-half
  • 1 tbsp vanilla



  1. 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. 

  2. In a large bowl, dump all filling ingredients on top of the diced apples and toss until apples are covered. 

  3. 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. 

  4. 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. 

  5. Preheat oven to 375 degrees and grease a 10"x15" baking sheet.

  6. 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. 

  7. Dump filling into the first layer of crust. 

  8. 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. 

  9. Using a pastry brush, brush the egg and cream mixture over the top of the crust and sprinkle with sugar. 

  10. Bake in 375 degree oven for 40-45 minutes until filling is bubbly and the crust is golden brown. 

Caramel Sauce

  1. 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. 

Serve warm, topped with ice cream and drizzle with caramel sauce.