Description
This rustic flat apple pie features a single flaky crust topped with buttery, caramelized apples. It’s easier than traditional pies, with no lattice or fuss, yet just as delicious. The edges bake extra crispy while the spiced apples stay tender and bubbling.
Introduction
Flat apple pie, also known as a free-form galette, is the perfect way to enjoy homemade pie without complicated shaping. Simply roll out one dough circle, pile on the filling, fold the edges, and bake. It’s easy, forgiving, and produces an impressive dessert every time.
Why You’ll Love This Recipe
You’ll love this recipe because it’s beginner-friendly and quick, yet full of flavor. The open-top design allows the apples to caramelize beautifully. It’s great for serving a crowd since you can slice it into squares, and the buttery crust pairs perfectly with ice cream or whipped cream.
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 + Honeycrisp mix)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons cornstarch (or flour)
- 2 tablespoons butter, diced
Optional Topping
- 1 egg + 1 tablespoon water (for egg wash)
- Coarse sugar for sprinkling
Instructions
1. Make the Crust
Mix the flour and salt in a bowl. Cut in the cold butter until the mixture becomes crumbly with some pea-sized pieces. Add ice water, one tablespoon at a time, just until the dough comes together. Form into a disc and roll out on parchment into a rough 12-inch circle. Transfer the parchment and dough onto a baking sheet.
2. Prepare the Apple Filling
In a large bowl, toss the apples with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated. Pile the apple mixture in the center of the crust, leaving a 2-inch border around the edges. Dot the apples with diced butter.
3. Fold & Bake
Fold the crust edges over the apples, leaving the center exposed. Brush the crust with egg wash and sprinkle coarse sugar if desired. Bake at 375°F (190°C) for 40–50 minutes until the crust is golden and the apple filling is bubbly.
4. Cool & Serve
Allow the pie to rest for 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Variations
- Salted Caramel Apple: Drizzle 3 tablespoons of salted caramel over apples before folding the crust.
- Maple Cinnamon: Replace half the sugar with maple syrup and add extra cinnamon.
- Pear + Apple Mix: Use half pears for a sweeter filling.
- Almond Crunch: Sprinkle sliced almonds on top before baking.
- Spiced Autumn Version: Add ¼ teaspoon cloves and ¼ teaspoon allspice.
Tips for Best Results
Use tart apples like Granny Smith to prevent mushy filling. Keep butter cold for a flakier crust. Mix apples with cornstarch right before filling to avoid sogginess. Rustic edges look beautiful—perfection is not necessary. Reheat leftovers in a 350°F oven for 10 minutes to restore crispness.
Storage Tips
Store at room temperature covered for up to 1 day. Refrigerate in an airtight container for 3–4 days. Freeze baked slices for up to 2 months and reheat in the oven to maintain crispness.
Nutrition (Approx. per serving)
Calories: 260–340
Carbs: 35–45g
Fat: 12–15g
Protein: 2–3g
High in fiber and antioxidants from apples and spices.
FAQs
Best apples? Granny Smith + Honeycrisp give the best balance of tartness and sweetness.
Store-bought crust? Works fine for convenience.
Why did pie leak? Rustic pies naturally allow juices to bubble out slightly.
Can dough be prepared ahead? Yes, refrigerate up to 24 hours or freeze for 2 months.
Add-ins? Golden raisins or chopped walnuts are optional and delicious.
Conclusion
This flat apple pie is simple, rustic, and absolutely delicious. Its buttery crust, tender spiced apples, and easy preparation make it perfect for everyday desserts or special occasions.