A fun and delicious crowd pleasing twist on the all-American traditional apple pie drenched in sweet, buttery salted caramel sauce, raspberry syrup and toasted pecans.
Ok. Three days later and I’ve finally covered my ankles, guys! Looks like we’ve gone from a crisp chill in the air to downright freezing cold almost. We’ve even turned on the heat in the house during the day! So I thought I’d embrace the cold element of the season with this warm Salted Caramel-Pecan Apple Slab. If you’re not familiar with apple slabs, they’re a great way to serve an apple pie twist to a large group of people!
This particular Salted Caramel-Pecan Apple Slab recipe was born out of a challenge from a dear friend, Toy. She challenged me to copycat a dessert from a chain steakhouse restaurant. Needless to say, it was a complete recipe fail! 🙁 It happens! I’ll keep trying girly as I don’t give up easily but I must say that this Salted Caramel-Pecan Apple Slab is totally out of this world CRAZY DELICIOUS! The hubby actually thought that this was even tastier! Why you may ask?
Well, if you’ve been following me for any length of time now, you know about my slight obsession with salted caramel. If you haven’t tried it, let me tell you! It’s totally the bee’s knees of sweet confections! After you’ve made this sweet twist on apple pie, be sure to try my Salted Caramel Chicken and Waffles and Salted Caramel Shortbread Bars. You’ll soon be in the land of salted caramel adoration just like moi!! This buttery sweet and salty confection is what makes the flavor in this apple slab skyrocket! Let me just say that it was quite the challenge to put the fork down as I just couldn’t stop eating it when it came right out of the oven, piping fresh and hot! 🙂 I encourage you to make this Salted Caramel-Pecan Apple Slab as your taste buds will certainly jump for joy! “And my soul shall be joyful in the Lord: it shall rejoice in His salvation.” Psalm 35:9 (KJV). Say Grace and enjoy guys!!
Salted Caramel-Pecan Apple Slab
Salted Caramel Sauce
- 1 cup of granulated sugar
- 6 T. salted butter
- ½ cup whipping cream
- 1 tsp. sea salt or fleur de sel
Apple Pie Filling
- 6 Fuji apples peeled, cored and sliced (1/3 of an inch thick) (about 5 cups)
- 1 T. fresh lemon juice
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1/4 c. cornstarch
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 c. water
- 2 T. butter
- 2 puff pastry sheets thawed
- flour for dusting
- 1 egg beaten
- 2 tsp. coarse raw sugar divided
- 1/2 c. pecans toasted, divided
- raspberry syrup garnish
- toasted pecans garnish
- vanilla ice cream for serving
- Pour sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.
- As soon as your sugar turns that beautiful deep amber caramel color, add the butter and whisk until your butter has melted.
- Turn off your burner and add the whipping cream
- Whisk until all of the half and half has been combined.
- Add the sea salt and stir.
- Allow the sauce to cool for about 10 minutes, pour the sauce into a mason jar and set aside.
- Pour lemon juice over apples and toss to combine.
- In a large saucepan, combine sugars, cornstarch, cinnamon, nutmeg and salt.
- Over medium-high heat, whisk in water and bring to a boil for a couple minutes stirring constantly.
- Add the apple slices, combine with the sauce and bring to another boil.
- Reduce the heat to a medium-low and simmer the mixture for 10 minutes. Add the butter and combine. Set aside to cool.
- Preheat oven to 400 degrees. Roll puff pastry between two pieces of floured parchment until about 9X10 in size.
- Cut down the middle lengthwise to create two identical strips. Place one sheet on a cookie sheet.
- Place half of the cooled apple mixture down the middle of one strip making sure to leave about a 3/4 inch border. Pour about 4 T. of salted caramel over the apples and top with 1/4 c. of pecans.
- Brush all around the border with the egg wash and place the other pastry half over the top and press the edges together to seal.
- Make small slits in the top to create steam vents and brush with egg wash across the top and sprinkle with 1 tsp. coarse raw sugar. Repeat the process with the other puff pastry sheet.
- Place both slabs in the oven and bake for 17-20 minutes or until golden brown. Garnish each serving with more salted caramel, raspberry sauce and pecans. Serve immediately with ice cream. Say Grace and enjoy!
Note: If not serving for a crowd, cut recipe in half as this dish is best served immediately out of the oven.
Inspired by Pepperidge Farm’s No Fuss Fruit Pie