Feed a Crowd with Caramel Apple Slab Pie. It’s so good!.
Here is 2 recipe(s):
Caramel Apple Slab Pie
Feed a crowd with this delicious caramel apple slab pie.
- Use a mix that includes Granny Smith apples and 8 cups of medium-sized tart apples that have been cored, peeled, and sliced.
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons butter (melted)
- 6 cups all-purpose flour
- 2 teaspoon salt
- 2 teaspoon sugar
- 2 cups shortening (butter flavored)
- 10-18 tablespoons cold water
- 4 oz. sweetened condensed milk
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup dark Karo syrup
- 1 tablespoon butter
- 1 teaspoon vanilla
- You can prepare the pie crust days, even weeks in advance. Until you’re ready to roll it out, keep it chilled in the fridge in the form of two disks that are tightly wrapped in plastic wrap.
- Organize your workspace with a sizable piece of parchment paper, then flour everything down to the rolling pin. Roll out each pie crust disk, one larger than the other, while working with one pie crust disk at a time, to fit your sheet pan. Flip the pie crust over onto the sheet pan using the piece of parchment paper. Gently remove the pie crust’s parchment and press it into the sheet pan so that it fits. Place the pie crust in the pan and top with the apple filling. Put a second pie crust that has been rolled out on top of the apple filling. In order to prevent leaks and add a decorative edge, pinch the two pie crusts together around the edges. Make tiny slits in the crust’s top so that steam can escape. To prevent overbrowning, wrap strips of aluminum foil around the crust’s edges. Bake for 40 – 45 minutes.
- Stir the first four ingredients in a pan over medium-high heat. Stir constantly until it thickens. Add the butter and vanilla. Spread the mixture over the slab pie while it is still hot and liquid, and then wait a few hours for the caramel to harden.
Salted Caramel Apple Slab Pie
Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this simple-to-make slab pie that is sure to be a hit with the whole family.
Serving Size: 1 Serving
Nutritional Information: Serving Size 1 Serving, Calories 230, Carbohydrate 33, Cholesterol 20, Fat 2, Fiber 1, Protein 2, Saturated Fat 5, Sodium 160, Sugar 14, and Trans Fat 0.
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1 1/4 cups old-fashioned oats
- 3/4 cup packed brown sugar
- 3/4 cup cold butter, cut in pieces
- 1 box (14. PillsburyTM Pie Crusts, 1 oz each, chilled; soften as directed on box.
- 9 cups sliced peeled apples (9 medium)
- 1/2 cup salted caramel sauce
- 1/4 cup Gold Medal™ all-purpose flour
- 1 tablespoon lemon juice
- Vanilla ice cream and additional salted caramel sauce
- Heat oven to 400°F. Mix the oats, brown sugar, and 1 1/4 cups flour in a large bowl until well combined. Using a fork or pastry blender, incorporate cold butter until the mixture is crumbly. (Do not overmix. ) Set aside.
- Remove pie crusts from pouches. Roll out the crusts and stack them on a lightly dusted surface. Roll to 17×12-inch rectangle. Place crust in 15x10x1-inch ungreased pan by pressing firmly into corners and edges. Fold extra crust under, even with edges of pan. Flute or crimp edges.
- In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
- Bake for 38 to 43 minutes, or until the filling is bubbling and the crust and topping are golden. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.
Caramel Apple Slab Pie Recipe ||Tasty Recipes
Should you Prebake the bottom crust of an apple pie?
But prebaking your pie’s crust is the only surefire way to ensure that it will be golden brown, crisp, and delectable — just as appetizing as its filling — Yes, you heard correctly: bake the bottom crust first, then add the filling.
Is it better to cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
What is the secret to making an apple pie?
- Use firm apples — some sweet, and some tart. When choosing apples for your pie, both texture and flavor matter.
- Toss the apples with sugar, then drain. …
- Brush the inside of the crust with egg wash. …
- Don’t dump the apples in.
How do you keep Dutch apple pie from getting soggy?
Apples should have most of their juice removed, then the thickened juice should be added back to the filling. Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour. Vent the pie’s top crust to let juice steam out.