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Recipe of the Month: Caramel Apple Slab Pie

Since today is Independence Day in the United States, I thought it fitting to feature an Apple Pie. I saw this one on Facebook. It looked delicious and had many good reviews. As it serves 25, it is perfect for feeding a crowd at a potluck, reunion or holiday party. If you are like me and don’t enjoy making pie crust, you can replace this with pre-made pie crust. Since I don’t have a large gathering coming up, I am thinking about attempting to cut this recipe in half. I’m sure it will be delicious either way.



2 1/4 cups all-purpose flour

3/4 t. salt

2/3 cup butter-flavored shortening

8 T. cold water


2/3 cup sugar

1/3 cup all-purpose flour

1 t. ground cinnamon

3 1/2 pounds granny smith applies, peeled, cored and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping

1 cup quick-cooking oats

1 cup brown sugar

1/2 cup all-purpose flour

1/2 cup butter

Caramel Topping

1 cup brown sugar

4 T. butter

1/2 cup half-and-half

1 T. vanilla extract

pinch of salt


Spray a 15 x 10 x 1 inch pan with non-stick cooking spray and set aside. To make dough, in a large bowl combine flour and salt. Using a pastry blender cut the shortening until it resembles coarse crumbs. Sprinkle 1 T. of cold water over mixture and toss with a fork. Repeat using 1 T. of water at a time until it is moistened and knead the dough into a ball.

Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it unto the prepared basking pan. Ease the dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of an. Fold dough edge over and flute if desired.

To make filling: In an extra large bowl, combine sugar, flour and cinnamon. Mix well and then add applies. Toss until coated. Spoon the mixture on the dough and spread evenly.

To make crumb topping: in a large bowl, stir together quick-cooking rolled oats, brown sugar and flour. Using pastry blender, cut in butter until topping mixture resembles coarse crumbs. Sprinkle on top of apples.

Bake for 40-45 minutes or until apples are tender. If it is starting to brown too fast, cover the top with foil for the last 5-10 minutes. Remove from oven and cool slightly.

To make caramel topping: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve Warm or refrigerate until cold. Drizzle on top of apple slab pie. Enjoy!

Looking for other apple pie recipes, try Swedish Apple Pie, French Apple Pie, or Caramel Pecan Apple Pie.


Writing Quotes — Leslie Gordon Barnard
Quote of the Week – July 4

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