If you’ve never had a Flat Apple Pie, you’re in for a nostalgic, buttery treat. This is one of those time-honored family recipes that’s been passed down through generations. My mom made it every fall, and it filled the house with the warm, sweet aroma of apples and cinnamon.
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Unlike a traditional deep-dish pie, this version is baked in a flat cookie sheet and covered with a vanilla drizzle that soaks into the flaky crust. It’s part pie, part slab, and 100% amazing.
Why You’ll Love This Flat Apple Pie
- Perfect for serving a crowd—great for holidays, potlucks, or bake sales
- Flaky crust and crisp edges with a gooey apple filling
- Corn Flakes layer adds a crunchy base to soak up the juices
- Drizzled vanilla glaze instead of classic lattice or crumble
- A fun twist on traditional apple pie with a homestyle flair
Ingredients
For the Crust:
- 3¾ cups all-purpose flour
- ¾ tsp salt
- 1½ cups shortening
- 1 egg yolk + enough milk to make 1 cup of liquid
For the Filling:
- 2–3 handfuls of Corn Flakes
- 8–10 Granny Smith apples, sliced and cored
- 4–8 tbsp butter, cubed
- 1 cup sugar
- 1 tsp cinnamon
For the Egg Wash:
- 1 egg white
- 1 tsp sugar
For the Frosting:
- ⅔ cup powdered sugar
- 2–3 dashes vanilla extract
- Milk, enough to make a thin glaze
Instructions
1. Make the Crust
In a large bowl, combine flour and salt. Cut in the shortening until mixture resembles coarse crumbs.
Add the egg yolk/milk mixture and mix until a dough forms. Divide in half.
2. Preheat & Roll
Preheat oven to 425°F.
Roll out half the dough and fit it into a 15×10-inch cookie sheet (or similar). Let the dough go slightly up the sides.
3. Add the Filling
Sprinkle the crust evenly with Corn Flakes—this prevents soggy bottom crust.
Arrange apple slices on top in a single layer.
4. Season and Butter
Mix sugar and cinnamon and sprinkle evenly over the apples.
Dot with butter cubes across the top.
5. Top & Seal
Roll out the second half of dough and place it over the apples. Pinch edges to seal.
Beat egg white with sugar and brush over the top. Cut a few slits for steam to escape.
6. Bake
Bake at 425°F for 25–30 minutes, or until golden brown and bubbly.
7. Drizzle Frosting
While the pie is still warm, whisk together powdered sugar, vanilla, and just enough milk to make a pourable glaze.
Drizzle generously over the top. Let cool slightly before slicing.
Storage Tips
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Reheat slices in the oven or air fryer for crispiness
Pairing Suggestions
- Serve warm with a scoop of vanilla ice cream
- Pair with hot apple cider or coffee
- Add toasted pecans to the filling for extra crunch
📖 Recipe
Mom’s Flat Apple Pie
Ingredients
For the Crust:
- 3¾ cups all-purpose flour
- ¾ tsp salt
- 1½ cups shortening
- 1 egg yolk + enough milk to make 1 cup of liquid
For the Filling:
- 2–3 handfuls of Corn Flakes
- 8–10 Granny Smith apples sliced and cored
- 4–8 tbsp butter cubed
- 1 cup sugar
- 1 tsp cinnamon
- For the Egg Wash:
- 1 egg white
- 1 tsp sugar
For the Frosting:
- ⅔ cup powdered sugar
- 2–3 dashes vanilla extract
- Milk enough to make a thin glaze
Instructions
Make the Crust:
- In a large bowl, combine flour and salt. Cut in the shortening until mixture resembles coarse crumbs.
- Add the egg yolk/milk mixture and mix until a dough forms. Divide in half.
Preheat & Roll:
- Preheat oven to 425°F.
- Roll out half the dough and fit it into a 15×10-inch cookie sheet (or similar). Let the dough go slightly up the sides.
Add the Filling:
- Sprinkle the crust evenly with Corn Flakes—this prevents soggy bottom crust.
- Arrange apple slices on top in a single layer.
Season and Butter:
- Mix sugar and cinnamon and sprinkle evenly over the apples.
- Dot with butter cubes across the top.
Top & Seal:
- Roll out the second half of dough and place it over the apples. Pinch edges to seal.
- Beat egg white with sugar and brush over the top. Cut a few slits for steam to escape.
Bake:
- Bake at 425°F for 25–30 minutes, or until golden brown and bubbly.
Drizzle Frosting:
- While the pie is still warm, whisk together powdered sugar, vanilla, and just enough milk to make a pourable glaze.
- Drizzle generously over the top. Let cool slightly before slicing.
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