Mom’s Flat Apple Pie
Mom’s Flat Apple Pie is proof that you don’t need a fancy pie dish to make something spectacular. This recipe is humble, hearty, and full of love—just like the best family traditions. The tender apple filling, crunchy Corn Flakes layer, and buttery crust finished with a vanilla drizzle… it's the kind of dessert that always disappears fast.
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 15x10-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.