Spiced Apple Caramel Slab Pie
By: Linda Bonwill - World Class Cooking
APPLE OF MY PIE!
Golden, flaky pie crust envelopes tender apple slices seasoned with cinnamon, sugar, and a touch of salt for balance. A silky caramel sauce, infused with Spiced Apple Pie Coffee, brings warm, spiced depth to the filling, enhancing the natural sweetness of the apples. The rich coffee notes weave through the caramel, creating a dessert that feels both nostalgic and elevated—like a fresh-baked pie enjoyed alongside your favorite cup.
Once cooled, the pie is finished with a smooth coffee-kissed glaze, allowing the flavor of the brew to shine. Then, a final flourish of caramel drizzle crowns the top, giving each slice a glossy, irresistible look and a double hit of caramel-coffee goodness. This Caramel Spiced Apple Slab Pie proves that coffee isn’t just for sipping—it’s the secret ingredient that turns dessert into a full sensory experience.
Featured Product: Spiced Apple Pie 8oz ground coffee
Ingredients
- 2 - 11 oz bags caramel bits (I use Kraft)
- 1/2 cup Spiced Apple Pie coffee, strong brewed (plus 1 tsp for glaze)
- 1/4 cup heavy cream
- 6 medium-sized apples, peeled
- 1/2 cup granulated sugar
- 1/4 cup cinnamon
- 1/2 tsp salt
- 2 - 11x15 pie crust dough
Glaze
- 1 cup confectioner's sugar
- 2-4 TBS heavy cream
- 1 tsp brewed coffee
Mix together in a bowl. Add additional sugar or heavy cream to create a glaze that easily drizzles off the spoon.
Instructions
- Preheat oven to 350 degrees. You will need a 9x13-inch baking sheet.
- To make the caramel sauce: Add the caramel bits and coffee in a medium-sized (microwave-safe)
bowl, and stir. Heat in the microwave on high for 1-minute increments, stirring in between, until the caramel bits are smooth and completely melted. At times, you will have to stir with a whisk vigorously to get the bits to melt. When the sauce is smooth and creamy, add the heavy cream. Whisk to incorporate. (Note: Be careful not to burn the caramel, so watch it carefully) - To make the apples: Peel approx. 6 apples. Slice the apples into small wedges, approx. 1/4 inch. Be careful not to get any pieces of the core. In a bowl, mix together the sugar, cinnamon, and salt. Put aside.
- Grease a 9x13-inch rimmed baking sheet. Roll out each pie crust into a rectangular 11x15-inch piece. Place one sheet of crust into the baking pan and press to fit with edges overlapping the sides of the pan. Place the apple wedges in a single layer on top of the crust. Fit the wedges tightly together, leaving tiny gaps. Sprinkle 3/4 of the cinnamon/sugar mixture over the top of the apples, covering completely. Place the second piece of crust over the apples. Gently press and seal the edges of the crust together. Sprinkle the remaining sugar/cinnamon mixture over the top of the second piece of crust. Bake for 40-45 mins or until the crust becomes golden brown. Remove from the oven and let it cool completely.
- When the pie is cool, drizzle the glaze over the top of the pie, let it dry. Next, drizzle the caramel sauce over the top of the glaze. You can refrigerate to chill faster.