You don’t need a deep pie dish or a lattice top to create something beautiful. Mom’s Flat Apple Pie is living proof that simplicity often brings the most comfort. Made right on a baking sheet, this pie is part pastry, part slab pie, and completely irresistible. With a crisp base, sweet apple filling, and a golden, buttery top—finished off with a vanilla-scented glaze—it’s a dessert that tastes like home.
Perfect for potlucks, holidays, or Sunday dinners, this is the kind of pie that disappears quickly and leaves everyone asking for seconds.
What Makes It Special?
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Baked on a cookie sheet—no special pan required
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Corn Flakes layer keeps the crust crispy and adds a nostalgic crunch
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Buttery pastry that melts in your mouth
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Glazed finish gives it just the right amount of sweetness
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Makes 12 generous squares—ideal for sharing
Ingredients
For the Crust:
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3¾ cups all-purpose flour
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¾ teaspoon salt
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1½ cups shortening
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1 egg yolk + enough milk to make 1 cup of liquid
For the Filling:
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2–3 handfuls of Corn Flakes
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8–10 Granny Smith apples, sliced and cored
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4–8 tablespoons butter, cubed
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1 cup sugar
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1 teaspoon cinnamon
For the Egg Wash:
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1 egg white
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1 teaspoon sugar
For the Frosting:
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⅔ cup powdered sugar
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2–3 dashes vanilla extract
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Milk, enough to make a thin glaze
Instructions
1. Make the Crust:
In a large bowl, combine the flour and salt. Cut in the shortening using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk/milk mixture and stir just until a dough forms. Divide into two equal portions.
2. Preheat & Roll:
Preheat your oven to 425°F (220°C). Roll out one half of the dough and fit it into a 15×10-inch cookie sheet or jelly roll pan, allowing the dough to come up slightly on the sides.
3. Add the Filling:
Sprinkle a layer of Corn Flakes evenly over the crust—this prevents the bottom from getting soggy. Arrange the sliced apples on top in a single, even layer.
4. Season and Dot with Butter:
Mix the sugar and cinnamon together, then sprinkle evenly over the apples. Dot the top with butter cubes for richness.
5. Top & Seal:
Roll out the second half of the dough and gently place it over the apples. Pinch the edges of the crust together to seal. Beat the egg white with the sugar and brush over the top of the pie. Cut a few slits in the top to allow steam to escape.
6. Bake:
Bake at 425°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
7. Drizzle the Frosting:
While the pie is still warm, whisk together the powdered sugar, vanilla, and enough milk to create a thin glaze. Drizzle generously over the top. Let the pie cool slightly before slicing into squares.
Tips for Success
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Use tart apples like Granny Smith for the perfect sweet-tart balance.
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Don’t skip the Corn Flakes! They’re a secret weapon for keeping the crust crisp.
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Shortening makes a flakier crust than butter alone—try not to substitute.
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The glaze is optional, but it really adds that old-fashioned bakery feel.
A Family-Favorite Dessert
This flat apple pie isn’t just a recipe—it’s a memory. It’s the kind of dessert mom pulled from the oven with love, without worrying about presentation or perfection. Just flaky pastry, sweet fruit, and the kind of flavor that turns every bite into nostalgia. Make it once, and it might just become your family’s new favorite tradition.