What’s the difference between flat apple pie and traditional apple pie?

Mom’s Flat Apple Pie is baked in a rectangular sheet pan rather than a pie dish, making it easier to cut into bars or squares for serving. It’s quicker to prepare, perfect for feeding a crowd, and often includes a glaze instead of a top crust lattice, giving it a rustic and comforting finish.

Can I make Mom’s Flat Apple Pie ahead of time?

Yes! You can fully bake the pie and store it (unglazed) at room temperature for up to 2 days, or refrigerate for up to 5 days. Add the glaze just before serving for the freshest texture and best presentation. You can also freeze the baked (and cooled) pie for up to 2 months.

How do I prevent a soggy bottom crust?

A layer of Corn Flakes is the key trick in Mom’s Flat Apple Pie — they absorb the moisture from the apples while baking and help the crust stay crisp. Make sure to slice the apples evenly and avoid adding too many juicy varieties. Baking at a high temperature (425°F) also helps set the crust quickly.

Mom’s Flat Apple Pie – Best Nostalgic Recipe Ever

Name: Mom’s Flat Apple Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 3/4 cups all-purpose flour: provides structure for the crust; 3/4 tsp salt: enhances the overall flavor; 1 1/2 cups shortening: creates a tender, flaky crust; 1 egg yolk: adds richness to the dough; Enough milk to make 1 cup with egg yolk: moistens and binds the dough; 2-3 handfuls of Corn Flakes: absorbs moisture and keeps the bottom crust crisp; 10 Granny Smith apples, sliced and cored: tartness balances the sweetness; 1 cup sugar: sweetens the apple filling; 1 tsp cinnamon: adds warm, spiced flavor; 4-8 Tbsp butter, cubed: adds richness and moisture to the filling; 1 egg white, beaten: brushed on top crust for a golden finish; 1 tsp sugar: sprinkled on top for a touch of sweetness and crunch; 2/3 cup powdered sugar: base for the glaze; 2-3 dashes vanilla extract: flavors the glaze; Milk, as needed: thins the glaze to desired consistency

Description

Mom’s Flat Apple Pie is a nostalgic, crowd-pleasing sheet pan dessert featuring a flaky homemade crust, tart Granny Smith apples, warm cinnamon, and a delicate powdered sugar glaze. Perfect for family gatherings or holiday events, this recipe delivers classic apple pie flavor in an easy-to-slice, shareable format.

Ingredients

Scale

3 3/4 cups all-purpose flour: provides structure for the crust
3/4 tsp salt: enhances the overall flavor
1 1/2 cups shortening: creates a tender, flaky crust
1 egg yolk: adds richness to the dough
Enough milk to make 1 cup with egg yolk: moistens and binds the dough
2-3 handfuls of Corn Flakes: absorbs moisture and keeps the bottom crust crisp
10 Granny Smith apples, sliced and cored: tartness balances the sweetness
1 cup sugar: sweetens the apple filling
1 tsp cinnamon: adds warm, spiced flavor
4-8 Tbsp butter, cubed: adds richness and moisture to the filling
1 egg white, beaten: brushed on top crust for a golden finish
1 tsp sugar: sprinkled on top for a touch of sweetness and crunch
2/3 cup powdered sugar: base for the glaze
2-3 dashes vanilla extract: flavors the glaze
Milk, as needed: thins the glaze to desired consistency

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Instructions

Preheat oven to 425°F (220°C).
In a large bowl, mix flour, salt, and shortening until the mixture becomes crumbly.
Add egg yolk and enough milk to make 1 cup of liquid. Stir into the flour mixture to form dough.
Divide dough in half. Roll out one half and fit it into a 15×10-inch cookie sheet.
Spread Corn Flakes evenly over the bottom crust to prevent sogginess.
Layer sliced and cored apples evenly over the Corn Flakes.
Mix sugar and cinnamon, then sprinkle over the apples.
Dot apples with cubed butter evenly across the surface.
Roll out the second half of the dough and lay it over the filling. Crimp the edges to seal.
Brush the top crust with beaten egg white and sprinkle with sugar.
Cut a few slits in the top crust to allow steam to escape.
Bake for 25–30 minutes or until golden brown and bubbling.
While still hot, prepare glaze by mixing powdered sugar, vanilla, and milk to a thin consistency.
Drizzle glaze over the hot pie and allow to cool slightly before slicing and serving.

Notes

Use Corn Flakes to keep the crust from getting soggy during baking.
Chilling the dough before rolling can enhance flakiness.
Let the pie cool before slicing to ensure clean cuts.
Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
Try using Honeycrisp apples for a slightly sweeter variation.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300 kcal
Sugar: 22 g
Sodium: 130 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 15 mg