Salted Caramel-Pecan Apple Slab | Say Grace (2024)

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!