NoAdsCooking
Salted Caramel Apple Slab Pie

Salted Caramel Apple Slab Pie

Updated October 28, 2026

A sheet-pan apple pie with a flaky all-butter crust, cinnamon apple filling and a ribbon of homemade salted caramel baked inside.

Before you start: have a 13x18-inch rimmed half-sheet pan ready. A mix of tart and sweet apples, such as Granny Smith with Honeycrisp, gives the best flavor and texture.

Make ahead: the dough keeps 2 days in the fridge or 2 months frozen; the caramel keeps a week in the fridge (warm it gently before using). If the dough cracks while rolling, let it sit 5 minutes to soften slightly and patch with scraps.

Cook time
5 hrs 17 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 ½ cups all-purpose flour (plus more for rolling)
  • 1 ¾ tsp kosher salt (divided)
  • 1 lb cold unsalted butter (cubed; 4 sticks)
  • 1 cup ice water
  • ¾ cup granulated sugar (for the caramel)
  • 6 tbsp unsalted butter (cubed; for the caramel)
  • ½ cup heavy cream (room temperature)
  • 1 tsp vanilla extract
  • 1 ½ tsp fleur de sel or flaky sea salt (divided)
  • 4 lb Granny Smith apples (peeled, cored and sliced 1/4 inch thick; about 8 medium)
  • 2 tbsp fresh lemon juice
  • ½ cup light brown sugar
  • 3 tbsp cornstarch
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 large egg yolk
  • 1 tbsp water (for the egg wash)

Instructions

Make the dough
Pulse flour (4 ½ cups) and salt (1 ½ tsp) in the food processor. Add cold butter (1 lb) and pulse until the pieces are the size of peas.
Drizzle in ice water (1 cup) a little at a time, pulsing, just until the dough holds together when squeezed. You may not need all of it.
Divide into two pieces, one slightly larger, flatten each into a rectangle and wrap tightly.
Equipment: food processor
Chill the dough
Refrigerate the dough until firm, at least 2 hours or up to 2 days.
Make the salted caramel
Spread sugar (¾ cup) in the saucepan over medium heat. Without stirring, swirl the pan as it melts until it turns a medium amber, like a copper penny, about 6 minutes.
Take the pan off the heat and stir in butter (6 tbsp), then slowly pour in cream (½ cup); it will bubble up. Stir until smooth.
Stir in vanilla (1 tsp) and fleur de sel (1 tsp) and let cool until just warm and pourable, about 15 minutes.
Equipment: heavy-bottomed saucepan
Mix the filling
Heat the oven to 375°F.
In the large bowl, toss sliced apples (4 lb) with lemon juice (2 tbsp).
Add brown sugar (½ cup), cornstarch (3 tbsp), cinnamon (1 ½ tsp), nutmeg (¼ tsp) and salt (¼ tsp) and toss until evenly coated.
Equipment: large bowl
Assemble
On a floured counter, roll the larger piece of dough into a rectangle about 2 inches bigger than the pan on all sides. Ease it into the pan, letting the extra hang over the edges.
Spread the apples evenly in the crust and drizzle the warm caramel over them.
Roll the second piece to roughly the size of the pan and lay it on top. Fold the bottom overhang up over the edge, press to seal and crimp with a fork. Cut a row of slits across the top for steam.
Whisk egg yolk with water (1 tbsp) and brush it thinly over the top.
Equipment: rolling pin, 13x18-inch rimmed half-sheet pan
Bake
Bake until the crust is deep golden brown and the filling bubbles thickly through the vents, about 45 minutes. If the edges brown too fast, cover them loosely with foil.
Equipment: 13x18-inch rimmed half-sheet pan
Cool and finish
While the pie is hot, sprinkle the top with fleur de sel (½ tsp).
Let it cool on a rack so the filling sets, about 1 hour, then cut into squares.

Tomorrow's Meal

Warm Skillet Apple Pie Sundaes

Squares of leftover slab pie re-crisped in a buttery skillet and served warm over vanilla ice cream with extra caramel.

You'll need to pick up:

1 tbsp buttervanilla ice creampinch of cinnamon

Quick overview:

  1. 1.Melt the butter in a skillet over medium-low heat
  2. 2.Add leftover pie squares crust-side down, cover and cook 3 to 4 minutes until the bottom crisps and the filling is warm
  3. 3.Flip briefly to warm the top, about 1 minute
  4. 4.Serve over ice cream with a pinch of cinnamon

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?