Harvest Apple Slab Pie with Caramel and Pecans

This harvest apple slab pie is the perfect fall dessert for feeding a crowd. Granny Smith and Honeycrisp apples are tossed with cinnamon, nutmeg, vanilla, and fresh lemon, then baked inside a buttery, flaky homemade pie crust until golden and bubbling.

Finished with warm caramel sauce and toasted pecans, this caramel apple pie is delicious served warm with a scoop of vanilla ice cream. Baked in a 13 × 18-inch half-sheet pan, it makes 24 servings, perfect for Thanksgiving, fall gatherings, and family dinners.

Ingredients

Pie Crust

• 6 cups all-purpose flour

• 2¼ tsp salt

• 1½ tsp granulated sugar

• 2⅝ cups (5¼ sticks) very cold unsalted butter, cubed

• About 1⅛ cups ice water

Apple Filling

• 15 cups peeled, chopped apples (half Granny Smith, half Honeycrisp)

• 1 cup granulated sugar

• ⅓ cup all-purpose flour

• 3 Tbsp fresh lemon juice

• Zest of 1 lemon

• 1½ tsp pure vanilla extract

• 2¼ tsp ground cinnamon

• ¾ tsp freshly grated nutmeg

Topping

• 1 large egg beaten with 1 Tbsp milk

• 3 Tbsp sanding or turbinado sugar

• 1 cup warm caramel sauce

• 1 cup toasted, chopped pecans

• Vanilla ice cream, for serving

How to Make Apple Slab Pie

1. Make the crust. Whisk together flour, salt, and sugar. Cut in the cold butter until pea-sized. Add ice water a tablespoon at a time until the dough comes together. Divide in half, shape into rectangles, wrap, and chill for at least 2 hours or freeze for 30 minutes.

2. Toast the pecans. Bake at 350°F for 6–8 minutes, until fragrant. Cool and chop.

3. Prepare the filling. Toss the apples with lemon juice and zest. Add sugar, flour, vanilla, cinnamon, and nutmeg, mixing well.

4. Assemble the pie. Preheat the oven to 375°F. Roll out one portion of dough to about ⅛ inch thick and fit it into a 13 × 18-inch half-sheet pan. Spread the apple filling evenly over the crust. Cover with the second rolled-out dough, fold and crimp the edges, and cut vents in the top.

5. Add the topping. Brush the crust with egg wash and sprinkle with sanding or turbinado sugar.

6. Bake. Bake for 45–55 minutes, until golden brown and bubbling. Place a foil-lined baking sheet on the rack below to catch drips.

7. Serve. Cool for at least 1 hour. Drizzle with warm caramel sauce, sprinkle with toasted pecans, and cut into squares. Serve warm with vanilla ice cream.

Tips for the Best Apple Slab Pie

• Use two apple varieties: Granny Smith and Honeycrisp provide the perfect balance of tart and sweet.

• Keep the butter cold: This helps create a flaky homemade pie crust.

• Let it cool: Cooling allows the apple filling to thicken before slicing.

• Add toppings before serving: The caramel and toasted pecans taste best when freshly added.

Recipe Details

• Yield: 24 servings

• Pan: 13 × 18-inch half-sheet pan

• Bake temperature: 375°F

• Bake time: 45–55 minutes