Caramel Apple Slab Pie

• Produce

  • 8 cups Apples, tart

• Condiments

  • 2 tbsp Butter or margarine
  • 1/4 cup Karo syrup, Dark

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 Caramel apple filling
  • 1 Caramel topping
  • 1 tsp Cinnamon, ground
  • 3 cup Flour
  • 1 tsp Nutmeg, ground
  • 1 1/8 tsp Salt
  • 1 cup Shortening
  • 1 1/8 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 For the pie crust for slab pie or 10” round pie

• Dairy

  • 1 tbsp Butter
  • 4 oz Condensed milk, sweetened

• Liquids

  • 7 tbsp Water

Found on nobiggie.net

Description

Ingredients

• Caramel Apple Filling
• ¾ cup sugar
• ⅓ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ⅛ teaspoon salt
• 8 cups thinly sliced peeled tart apples (8 medium) I use different kinds that include Granny Smith
• 2 tablespoons butter or margarine (Don’t use with caramel topping)
• For the Pie Crust for slab pie or 10” round pie
• 2⅔ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup shortening
• 7-8 tablespoons cold water
• Caramel Topping
• 4 oz. sweetened condensed milk
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup dark Karo syrup
• 1 TBL. butter
• 1 tsp. vanilla

Directions

• In large bowl, mix sugar, ⅓ cup flour, the cinnamon, nutmeg and ⅛ teaspoon salt. Stir in apples until well mixed. Let sit while you make the pastry.
• Preheat oven to 425.
• In a medium bowl, mix flour, salt and sugar. Cut in shortening, using a pastry blender (or pulling 2 table knives through all the ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather the pastry into a ball. Divide in half; shape into 2 flattened rectangles on a lightly floured surface. (I use a pastry cloth and rolling pin sleeve for ease in moving crust to pan.)
• With a floured rolling pin, roll one pastry rectangle 2 inches larger than your large pan. Fold pastry into fourths; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Place apple filling in pan. Roll out second rectangle and top apple filling. Pinch edge to prevent leaking and add a decorative look. Cut small slits into the top of the crust so steam can escape. Cover the edges of the crust with strips of aluminum foil to prevent over browning. Bake for 40 - 45 minutes.
• For the Caramel topping: Cook the first four ingredients over medium heat, stirring constantly until it thickens. Add the butter and vanilla. Spread over the slab pie and let the caramel set for a few hours.