Triple Topping Slab Pie

Triple Topping Slab Pie

This 3-in-1 slab pie is a party-pleaser: caramel apple, maple walnut and chocolate crumb toppings garnish a brown sugar base in a pie that everyone can enjoy.

YIELDS

25 servings

INGREDIENTS

Pie Crust

  • 4 cups all-purpose flour
  • 2 tablespoons Domino® Granulated Sugar
  • 2 teaspoons salt
  • 1 1/3 cups shortening
  • 1 to 1 1/3 cups chilled water, divided

Filling

  • 3/4 cup (1 1/2 sticks) butter
  • 3 cups Domino® Light Brown Sugar
  • 4 eggs plus 2 egg yolks
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup milk

Caramel Drizzled Apple Topping

  • 3 medium Granny Smith apples
  • 2 tablespoons lemon juice
  • 1 to 1 1/2 cups water
  • 1 recipe for 3-Ingredient Caramel Sauce (see Quick Tip)

Maple Sugar Walnut Topping

  • 10 tablespoons butter
  • 1 cup Domino® Maple Flavored Granules
  • 10 to 12 tablespoons water
  • 3 cups walnuts, halved

Chocolate Crumb Topping

  • 3/4 cup (1 1/2 sticks) butter, divided
  • 4 tablespoons Domino® Honey Granules
  • 2 1/2 cups all-purpose flour
  • 2/3 cup unsweetened dark cocoa powder
  • 1 cup Domino® Granulated Sugar
  • 1 cup white chocolate morsels

Triple Topping Slab Pie

INSTRUCTIONS

Pie Crust

Grease a 10x15x1–inch sheet pan.

In a medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened.

On a lightly floured surface; roll out the dough into a 19x13-inch rectangle.

To transfer rolled pastry dough, wrap it around rolling pin. Unroll pastry into prepared pan. Gently press up sides. Trim the excess dough 1/2-inch beyond edge of baking pan. Fold under extra pastry. Using two fingers, crimp dough to make a fluted edge. Chill dough in pan.

Filling

Preheat oven to 350°F.

Melt butter in a saucepan on the stovetop. Add brown sugar. Stir to mix. Remove from heat and set aside.

In a large bowl, mix together eggs, vanilla, cinnamon and milk. Add brown sugar mixture to egg mixture, stirring constantly. Stir until the color has lightened and becomes creamy.

Pour filling into prepared pie shell. Bake 40 to 45 minutes or until the filling has set. It should not jiggle when the pie is moved. The filling will become firmer as it cools.

Cool on rack 20 to 25 minutes before adding toppings.

Caramel Drizzled Apple Topping

Core and cut apples into approximately 36 slices (12 slices per apple). Gently toss apple slices in a bowl with lemon juice.

Place apples in a large skillet, cover with water. Heat on medium heat until fork tender, approximately 5 minutes.

Remove from heat. Drain apples; set aside.

Prepare 3-Ingredient Caramel Sauce recipe; set aside.

Yields 36 apple slices.

Maple Sugar Walnut Topping

Melt butter in a saucepot over medium heat. Add maple flavored granules and stir until mixture thickens. Lower heat and whisk in water until mixture becomes syrupy.

Remove from heat. Stir in walnuts; set aside.

Yields 3 cups walnuts in syrup.

Chocolate Crumb Topping

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

In a saucepan, melt 6 tablespoons butter. Add honey granules, stirring until mixture becomes syrupy.

In a large bowl, mix together flour, cocoa powder and sugar. Stir in butter/honey granule syrup. Add 6 tablespoons softened butter. Blend until mixture holds shape when squeezed.

Drop dough onto baking sheet forming “crumbs”. Bake 15 to 20 minutes.

Melt white chocolate according to package directions; set aside.

Yields 8 cups crumbs.

Pie Assembly

Place prepared apples in a row, overlapping each slice, and drizzle with caramel sauce.

 

Spoon prepared walnuts next in a row.

 

Make a third row with chocolate crumbs and drizzle with melted white chocolate.

 

 

 

QUICK TIP

Click here for the 3-Ingredient Caramel Sauce Recipe.