Tuesday, September 27, 2016

Caramel Apple Pie Slab

Caramel Apple Pie Slab

Giving credit where it is due, I found this recipe online on a couple of different sites. It reminded me that I missed out on apple picking at the orchard this year. Gilcrease Orchard is my go-to happy place, even with all the muck, endless walking (which I secretly enjoy) and even with me slipping and falling on my .... dignity .... on our last visit. But apples mean fall and fall means apple pie. This is an awesome variation on that theme, so prepare, bake, dig in, indulge and enjoy. Warning: This recipe is HUGE and for the masses, so it's perfect for a holiday dinner or potluck!

  • 8 Granny Smith apples, peeled and sliced
  • 1/3 cup flour
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 pie crusts
  • 1/4 cup dark Karo syrup
  • 4 oz. condensed milk
  • 1/4 cup brown sugar
  • 1 tsp. vanilla
  • 1 Tbsp. butter
  • Preheat oven to 425 °F.
  • In mixing bowl, combine apples, flour, 3/4 cup sugar, salt, nutmeg, and cinnamon.
  • Let apples sit for 15 minutes to soften and coat.
  • Line 11"x15" pan with 3 pie crusts.
  • Top with apple slices.
  • Cover with 3 additional pie crusts.
  • Bake at 425 °F for 45 minutes.
  • Over medium heat, stir Karo syrup, condensed milk, 1/4 cup sugar, brown sugar, vanilla, and butter until thickened.
  • Cover baked apple slab with caramel, and let sit for 1 hour.
  • Slice it up any way you like it, add a scoop of vanilla ice cream if you like and enjoy every indulgent bite!

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