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Mom's Flat Apple Pie

A classic slab-style apple pie is baked in a jelly roll pan with a flaky homemade crust, warmly spiced apple filling, and sweet vanilla glaze. This flat apple pie is perfect for sharing, potlucks, holidays, or family dessert.
Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Chill and Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 15 servings
Course: Baked Goods, Dessert, Family Favorites, Holiday Treats, Pie
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour for the crust
  • 1 tsp salt for the crust
  • 1 cup cold butter cubed, for the crust
  • 1 egg yolk for the crust
  • 1/2 cup cold milk plus more if needed, for the crust
  • 6 cups apples peeled and thinly sliced
  • 3/4 cup granulated sugar for the apple filling
  • 2 tbsp all-purpose flour for the apple filling
  • 1 tsp cinnamon for the apple filling
  • 1/4 tsp nutmeg for the apple filling
  • 1 tbsp lemon juice for the apple filling
  • 2 tbsp butter cut into small pieces, for the apple filling
  • 1 cup powdered sugar for the glaze
  • 1 to 2 tbsp milk for the glaze
  • 1/2 tsp vanilla extract for the glaze

Method
 

  1. In a large bowl, whisk together the flour and salt for the crust.
  2. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and cold milk.
  4. Add the milk mixture to the flour mixture and stir until the dough comes together, adding another tablespoon of milk if needed.
  5. Divide the dough into two pieces, one slightly larger than the other. Wrap and chill for about 30 minutes.
  6. In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
  7. Preheat the oven to 375°F.
  8. Roll the larger piece of dough into a rectangle large enough to fit a 10x15-inch jelly roll pan.
  9. Gently press the dough into the pan and up the sides, patching any tears as needed.
  10. Spread the apple filling evenly over the bottom crust.
  11. Dot the apple filling with small pieces of butter.
  12. Roll out the second piece of dough and place it over the apples.
  13. Seal the edges, then cut a few small slits in the top crust to vent steam.
  14. Bake for 35–45 minutes, until the crust is golden and the filling is bubbling through the slits.
  15. If the edges brown too quickly, cover them loosely with foil.
  16. Let the pie cool for at least 20–30 minutes before glazing.
  17. Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  18. Drizzle the glaze over the cooled pie and let it set for a few minutes.
  19. Slice into squares and serve.

Notes

Use a mix of tart and sweet apples for the best flavor. Let the pie cool before glazing so the icing stays visible and sets nicely.