This is a quick and easy dessert to bring to the Thanksgiving table that is sure to be a favorite!
Caramel Apple Slab Pie
For the pie:
- 1 box of refrigerated pie crust (or 2 pie crusts), thawed as directed on the package
- 6 cups (to 7 Cups) peeled and sliced Granny Smith apples
- juice of 1/2 a lemon
- 1/2 cup sugar
- 4 Tablespoons flour
- 1/4 teaspoon salt
For the crumb topping:
- 1/2 cup flour
- 1-1/2 sticks butter
- 1 cup brown sugar
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/2 cup pecans or walnuts, chopped (optional)
- 1/2 jar (or more) caramel sauce
Directions:
Preheat over to 375 degrees F.
Unroll each thawed pie crust and lay both of them into a 9x13 inch baking pan. Make sure that they overlap in the center, but that the pastry reaches all edges of the pan. Fold under any extra pastry hanging over the sides so that it is even with edges of pan. Crimp edges as desired.
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, ¼ teaspoon salt, and nuts if using.
Add apples to prepared pie pan and top with crumb topping. Bake for 40-45 minutes or until apples are tender and filling is bubbly. If necessary, loosely cover top with foil during the last 10 minutes to prevent over browning. Remove the pie from the oven and drizzle ½ jar (or more, if you want!) of caramel sauce over the top. Cool in the pan on a wire rack.
