A delicious vegan slab apple pie baked in a large pan. On top goes a delicious salted caramel and pecan drizzle. This pie makes many, many servings so it's perfect for a large get-together with family and friends.
You might also like these recipes for vegan apple pie and vegan skillet apple pie.
It's impossible to give thanks without a side of delicious pie, and today I have for you the ultimate apple pie: my Slab Apple Pie with a Salted Caramel Pecan Drizzle.
This slab apple pie is perfect if you're cooking for a crowd and want a dessert that's waist-friendly. The crust for the slab apple pie is rolled out thinner than a traditional crust, and it has less than half the fat (healthy fat-- coconut oil) that would typically go into a pie crust. But despite all this it manages to be just as crispy and flaky and satisfying as can be. The slab apple pie filling is not too sweet and strikes just the right balance of flavor and texture with the delicious, gooey, nutty salted caramel pecan drizzle.
More delicious vegan desserts
Recipe card
Vegan Slab Apple Pie with Salted Caramel Pecan Drizzle
Ingredients
For the crust
- 1 ¼ cups whole wheat pastry flour can use regular whole wheat
- 1 ¼ cups unbleached all purpose flour
- ½ cup coconut oil broken into chunks
- ¼ teaspoon salt
- 1 tablespoon sugar
For the apple filling
- 8 cups apples (cut into a small dice and measure. You will need about 8 apples)
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- Juice of 1 lemon
- ¼ teaspoon salt
- 3 tablespoon unbleached all purpose flour
For the salted caramel pecan drizzle
- ½ cup sugar
- ½ teaspoon sea salt
- 2 tablespoon coconut oil
- ¼ cup nondairy milk
- 1 cup pecans some chopped, some left in halves
Instructions
Make the crust
- In a food processor or in a large bowl using a pastry cutter, place the flour, salt and sugar. Cut in the coconut oil chunks into the flour mixture using a fork or by pulsing the food processor four or five times for 5 seconds each time.
- Drizzle in ice-cold water, pulsing or mixing with the fork, until he dough comes together and can hold in a ball.
- Divide the dough into two equal size pieces and wrap tightly in cling wrap, shaping into discs as you go.
- Refrigerate for at least 30 minutes.
Make the apple pie filling
- In a large bowl, mix the apples, sugar, salt, spices, vanilla, lemon juice and flour. Set aside for 15 minutes.
Make the salted caramel pecan drizzle
- Place the coconut oil and sugar in a small saucepan and melt over medium heat. When the sugar's melted, add the non-dairy milk and stir in. Be careful at this stage because the caramel will bubble.
- Add the salt and stir in the pecans. Turn off heat.
Assemble the pie
- Roll out one of the pastry discs pn a floured surface, into a rectangular sheet, enough to cover the bottom and halfway up the sides of an 11- by 7-inch baking pan. Place it in the pan carefully.
- Mix the apple pie filling once to ensure everything is thoroughly mixed, then pour into the pan and spread evenly with a spatula.
- Roll out the second pastry disc so it fits comfortably in the baking pan. Press together the sides of the two pastry sheets to form a seal. No need to crimp. You are going to cover everything with the pretty caramel sauce, and this is rustic anyway.
- Bake the pie in a preheated 425-degree oven for 30 minutes. Reduce the heat to 350 degrees and continue to bake for 30 more minutes.
- Remove the pie to a rack and pour over the salted caramel pecan drizzle. Allow the pie to cool thoroughly before you cut in.
Nutrition Information
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Prema says
Hi!
Vaushali, congrats on both your milestones.
I always enjoy your blog!
Coming to this pie recipe, won't the bottom get soggy if we fill it up with fruit?
Tried a similar recipe with blueberries and though the top crust was crispy, the bottom of the pie was soggy and the whole thing became soft and damp after the second day.
Can you explain how this is avoided?
Vaishali Honawar says
Hi Prema, that's a good question-- bottom pie crusts do tend to get soggier than the top crust. One way you can avoid this is by baking in the lower third of the oven, which allows the bottom to brown better while keeping the top from getting burnt. You can also try putting a baking sheet under the pan-- the direct heat from the baking sheet helps the bottom brown more evenly. If you eat pie the next day, it's a good idea to bung it into the toaster oven for a few minutes to make the bottom and top crust crisp up again. 🙂
Catherine says
I'm thank I found your website. Have a great Thanksgiving.
Vaishali Honawar says
Happy Thanksgiving, Catherine!
Anonymous says
Thank you for the wonderful recipes. I will try this recipe for me on New Year day. I am thankful for my health at this wondeful age of sixty, doing spin classes and exercising. I love Indian cuisine. Thanks for helping me learn new recipes.
Vaishali Honawar says
You are so inspiring! And thank you for your kind words-- I am so happy you've enjoyed the recipes. 🙂
Priti says
Congratulations on both the milestones - completing 1 year as a family with Jay and nearing 8 years of blogging on this wonderful blog. It is always a pleasure to read your honest and heartfelt posts, the recipes are always a bonus (your mango cupcakes and dad's-not-mutton-mushroom curry are my favorite), hope you always find the time and inspiration to blog.
I am thankful for the love I have in my life from my family and friends and for all the interesting places I visited this year.
Vaishali Honawar says
Thanks, Priti, and so happy that you've enjoyed the posts. The mango cupcakes and my dad's mushroom curry are quite possibly my two most favorite recipes I've ever posted on this blog, so I am really happy to hear that they are favorites in your home too.
leanfitkim says
Vaishali, Where I'm from, we call a dessert like this a cobbler, due to the size BUT I think SLAB covers the awesomeness WAY better!!
Vaishali Honawar says
Hi Kim, that's so interesting. I always thought that pies have a crust top whereas cobblers have more of a crumble or drop biscuit-type topping. But I guess so long as they taste good, who cares what they are called! 🙂
Athanasia says
What I think is strange is that I have never heard anyone use the term slab pie except among my Mennonite community. We make them even bigger though, as in an 11x15 jelly roll pan. They serve a crowd well. I will most often use peach or apple for these.
Nupur says
Hats off to you and Desi for creating this beautiful family with so much love.
This year, I'm most thankful for leaving behind my negative couch potato label and discovering the side of me that loves to dance and run and move, all with the support of friends and exercise instructors. Also thankful for finding out that eating MORE fat and not less is helpful for my metabolism.
Vaishali Honawar says
That's so wonderful that you could beat the couch-- I am still aspiring. 🙂