Mom’s Flat Apple Pie

This cozy Mom’s Flat Apple Pie is a simple sheet-pan take on the classic double-crust apple pie. It features tender slices of Granny Smith apples layered over a crunchy Corn Flakes base and topped with a light, sweet glaze.

Mom’s Flat Apple Pie

Ingredients:

For the Crust and Filling

Ingredient | Quantity
All-purpose flour | 3 3/4 cups
Salt (for crust) | 3/4 teaspoon
Shortening | 1 1/2 cups
Egg yolk, plus milk | Enough liquid to equal 1 cup
Corn Flakes | 2–3 handfuls
Granny Smith apples, sliced and cored | 10
Butter, cubed (for dotting) | 4–8 tablespoons
Sugar (for filling) | 1 cup
Cinnamon | 1 teaspoon
Egg (for wash) | 1
Sugar (for wash) | 1 teaspoon

Thin Frosting

Ingredient | Quantity
Powdered sugar | 2/3 cup
Vanilla extract | 2–3 dashes
Milk | Enough to create a thin glaze

How to Make Mom’s Flat Apple Pie:

Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, salt, and shortening. Add the egg yolk and enough milk to make 1 cup of liquid total. Mix everything together until a smooth dough forms.

Step 2: Ready the Pan and Bottom Crust
Tip: A 15×10-inch cookie sheet works best. Roll out half of the dough to fit the pan, then gently press it into place.

Step 3: Add the Filling Layers
Scatter 2–3 handfuls of Corn Flakes evenly over the bottom crust. Arrange the sliced apples in a layer over the cereal.

Step 4: Season and Add Butter
Stir together the sugar and cinnamon in a small bowl. Sprinkle this mixture evenly across the apples. Distribute the cubed butter over the top.

Step 5: Top with Remaining Dough
Roll out the rest of the dough and lay it over the apples. Seal the edges well by crimping them firmly.

Step 6: Apply Egg Wash and Vent
Beat the egg with 1 teaspoon sugar. Brush this over the top crust. Cut several small slits in the crust to allow steam to escape while baking.

Step 7: Bake
Bake at 425°F for 25–30 minutes, or until the crust turns golden brown.

Step 8: Glaze and Serve
While the pie is still warm, mix the powdered sugar, vanilla extract, and enough milk to form a thin frosting. Drizzle the glaze evenly over the hot pie. Slice and serve warm.