The Easy, Rustic Twist on a Classic
DESCRIPTION
This flat apple pie is a simple, rustic take on traditional apple pie—no top crust, no complicated shaping. Juicy, spiced apples are piled high on a single flaky crust, then baked until golden, caramelized, and irresistibly crisp around the edges.
INTRODUCTION
If you love apple pie but don’t love the effort, this recipe is for you. Mom’s Flat Apple Pie delivers all the cozy flavors of a classic pie with half the work. The free-form style makes it forgiving, beautiful, and perfect for both beginners and experienced bakers.
WHY YOU’LL LOVE THIS RECIPE
This recipe skips the stress of a top crust and lets the apples shine. The exposed filling caramelizes beautifully, creating deeper flavor. It’s easy to slice, easy to serve, and perfect for gatherings or casual family desserts.
INGREDIENTS
For the Crust
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cubed
4–6 tablespoons ice water
For the Apple Filling
6 cups thinly sliced apples (Granny Smith and Honeycrisp work best)
⅓ cup brown sugar
⅓ cup granulated sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
½ teaspoon nutmeg
2 tablespoons cornstarch (or flour)
2 tablespoons butter, diced
Optional Topping
1 egg mixed with 1 tablespoon water (egg wash)
Coarse sugar, for sprinkling
INSTRUCTIONS
MAKE THE CRUST
In a bowl, mix flour and salt. Cut in the cold butter until the mixture looks crumbly. Add ice water one tablespoon at a time until the dough comes together. Roll the dough out on parchment paper into a rough 12-inch circle. Transfer the parchment and dough onto a baking sheet.
PREPARE THE FILLING
In a large bowl, toss the sliced apples with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until well coated.
ASSEMBLE THE PIE
Pile the apple mixture into the center of the crust, leaving about a 2-inch border around the edges. Dot the apples with diced butter. Gently fold the edges of the crust over the apples, leaving the center exposed.
BAKE
Brush the crust with egg wash and sprinkle with coarse sugar if desired. Bake at 375°F (190°C) for 40–50 minutes, until the crust is golden and the filling is bubbling.
COOL AND SERVE
Let the pie rest for about 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
TIPS FOR BEST RESULTS
Use tart apples like Granny Smith to prevent the filling from becoming too sweet.
Add cornstarch right before assembling to avoid excess moisture.
Rustic edges are part of the charm—no need for perfection.
Reheat leftovers in the oven at 350°F for 10 minutes to re-crisp the crust.
SERVING SUGGESTIONS
Serve with vanilla ice cream, caramel sauce, or lightly sweetened whipped cream.
Enjoy as a dessert or even a sweet brunch treat with coffee or tea.
CONCLUSION
Mom’s Flat Apple Pie proves that simple can still be spectacular. With flaky crust, tender spiced apples, and beautiful caramelization, this easy dessert delivers classic comfort with a relaxed, homemade feel you’ll want to make again and again.