Mom’s Flat Apple Pie Recipe
Introduction
Mom’s Flat Apple Pie is a nostalgic classic that’s both simple to make and delightfully delicious. With a crisp crust, tender apple filling, and a sweet vanilla drizzle, it’s the perfect dessert for any gathering or cozy night in.
Ingredients
- 3 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ cups shortening
- 1 egg yolk, plus enough milk to make 1 cup of liquid
- 2-3 handfuls of Corn Flakes
- 10 Granny Smith apples, sliced and cored
- 4-8 tablespoons butter, cubed
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon sugar
- For the thin frosting:
- ⅔ cup powdered sugar
- 2-3 dashes vanilla extract
- Milk, enough for a thin frosting
Instructions
- Step 1: In a large bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs.
- Step 2: In a separate container, beat the egg yolk and add enough milk to make 1 cup of liquid. Gradually add this to the flour mixture, mixing until a dough forms.
- Step 3: Divide the dough in half. Roll out one half to fit a 15×10-inch cookie sheet.
- Step 4: Evenly sprinkle 2-3 handfuls of Corn Flakes over the rolled-out dough.
- Step 5: Arrange the sliced apples on top of the Corn Flakes layer.
- Step 6: In a small bowl, mix the sugar and cinnamon. Sprinkle this mixture over the apples. Dot with cubed butter.
- Step 7: Roll out the second half of the dough and place it over the apples to cover the pie.
- Step 8: Beat the egg white with 1 teaspoon of sugar and brush this mixture on top of the pie crust. Cut a few slits in the crust to allow steam to escape.
- Step 9: Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, until the crust is golden brown.
- Step 10: While the pie is still hot, mix the powdered sugar, vanilla extract, and enough milk to make a thin frosting. Drizzle this over the pie.
Tips & Variations
- You can use 8 to 10 apples depending on size; fewer apples will make a less crowded filling.
- Using Corn Flakes helps absorb excess juice and keeps the crust from getting soggy.
- For added flavor, try stirring a pinch of nutmeg or cloves into the cinnamon sugar mixture.
- Substitute butter with unsalted if you want better control over saltiness.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 30 seconds or until heated through. The frosting may soften when reheated but still adds a pleasant sweetness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, while Granny Smith apples provide a tart balance, you can use other firm apples like Honeycrisp or Fuji. Just keep in mind the sweetness level may vary.
Is there a gluten-free version of this crust?
To make a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the liquid amounts slightly to achieve the right dough consistency.
PrintMom’s Flat Apple Pie Recipe
Mom’s Flat Apple Pie is a delightful and easy-to-make dessert featuring a flaky homemade crust layered with crisp Granny Smith apples, cinnamon sugar, and a buttery topping. Finished with a smooth, sweet vanilla frosting drizzle, this pie offers a perfect balance of tart and sweet, ideal for family gatherings or cozy desserts.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 1 15×10-inch pie, serves 10-12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust Ingredients
- 3 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ cups shortening
- 1 egg yolk, plus enough milk to make 1 cup of liquid
Filling Ingredients
- 2–3 handfuls Corn Flakes
- 10 Granny Smith apples, sliced and cored
- 4–8 tablespoons butter, cubed
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 egg white
- 1 teaspoon sugar (for brushing)
Thin Frosting Ingredients
- ⅔ cup powdered sugar
- 2–3 dashes vanilla extract
- Milk, enough to make a thin frosting
Instructions
- Prepare the Crust: In a mixing bowl, combine the 3 ¾ cups of all-purpose flour, ¾ teaspoon salt, and 1 ½ cups shortening. Add the egg yolk and milk mixture (enough milk added to the egg yolk to total 1 cup liquid). Mix until the dough forms.
- Roll Out Dough: Divide the dough in half. Roll out half the dough to fit a 15×10-inch cookie sheet pan, ensuring it covers the entire pan surface evenly.
- Add Corn Flakes: Evenly sprinkle 2-3 handfuls of Corn Flakes over the rolled-out dough to add a crisp texture beneath the apples.
- Arrange Apples: Place the sliced and cored Granny Smith apples on top of the Corn Flakes layer.
- Add Sugar and Cinnamon: Mix 1 cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the apples. Dot the top with 4-8 tablespoons of cubed butter for richness.
- Cover with Top Crust: Roll out the remaining half of the dough and place it over the apples to cover the filling completely.
- Prepare Egg Wash: Beat the egg white and 1 teaspoon sugar together. Brush this mixture over the top crust to give it a beautiful golden finish. Cut several slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pie on the cookie sheet for 25-30 minutes until the crust is golden brown and the filling is bubbling.
- Make and Add Frosting: While the pie is hot, mix ⅔ cup powdered sugar, 2-3 dashes of vanilla extract, and enough milk to create a thin frosting consistency. Drizzle this frosting evenly over the warm pie for a sweet finishing touch.
Notes
- You can use 8-10 apples depending on their size; 8 were used in the test kitchen.
- A 15×10-inch cookie sheet pan is ideal for this recipe.
- Cutting slits in the top crust helps release steam and prevents sogginess.
- The Corn Flakes add a unique crunch and help absorb excess juice from the apples.
- Use Granny Smith apples for their tartness and ability to hold shape during baking.
Keywords: apple pie, flat apple pie, easy apple pie, homemade pie crust, fall dessert, cinnamon apple pie, baking
