Mom’s Flat Apple Pie
This cozy Mom’s Flat Apple Pie is a simple, sheet-pan style take on the classic double-crust apple pie. It features tart Granny Smith apples layered atop a crunchy bed of Corn Flakes and finished with a delicate, sweet glaze.
Mom’s Flat Apple Pie
Ingredients:
- All-purpose flour – 3 ¾ cups
- Salt – ¾ teaspoon
- Shortening – 1 ½ cups
- Egg yolk plus milk – enough to total 1 cup liquid
- Corn Flakes – 2 to 3 handfuls
- Granny Smith apples, peeled, cored, and sliced – 10
- Butter, cubed – 4 to 8 tablespoons
- Sugar (for filling) – 1 cup
- Cinnamon – 1 teaspoon
- Egg (for wash) – 1
- Sugar (for wash) – 1 teaspoon
For the Thin Frosting:
- Powdered sugar – ⅔ cup
- Vanilla extract – 2 to 3 dashes
- Milk – just enough to create a thin glaze
Instructions:
Step 1: Prepare the Dough
Combine the flour, salt, shortening, and the mixture of egg yolk and milk (to make 1 cup total) in a large bowl. Stir together until a smooth dough forms.
Step 2: Shape the Bottom Crust
Roll out half the dough to fit a 15×10-inch cookie sheet. Place it evenly in the pan.
Step 3: Add the Filling
Sprinkle 2 to 3 handfuls of Corn Flakes over the dough. Layer the sliced apples evenly on top.
Step 4: Season and Butter
Mix the sugar and cinnamon together, then sprinkle this over the apples. Dot the filling with cubed butter.
Step 5: Cover with Top Crust
Roll out the remaining dough and place it over the apples. Seal the edges by crimping firmly.
Step 6: Apply Egg Wash and Vent
Beat the egg with sugar and brush it over the top crust. Cut a few slits to allow steam to escape while baking.
Step 7: Bake the Pie
Bake at 425°F (220°C) for 25 to 30 minutes until the crust turns golden.
Step 8: Add Frosting and Serve
While the pie is still warm, whisk together powdered sugar, vanilla, and enough milk to form a thin glaze. Drizzle this frosting over the pie. Slice and enjoy warm.
