🍏🥧 Forget fussy lattice crusts—this “flat” apple pie is all about buttery, caramelized apples piled onto a single flaky crust, baked until golden and bubbling. It’s easier than traditional pie but just as delicious, with extra crispy edges and tender spiced apples in every bite.
✨ Why You’ll Love This Recipe
✔ No top crust to fuss with – Just roll, fill, and bake!
✔ Extra caramelized apples – More surface area = deeper flavor
✔ Perfect for beginners – Less stress, same amazing taste
✔ Great for crowds – Cut into squares for easy serving
📝 Ingredients
. For the Crust
1 ½ cups all-purpose flour
½ tsp salt
½ cup cold butter, cubed
4-6 tbsp ice water
. For the Apple Filling
6 cups thinly sliced apples (Granny Smith + Honeycrisp mix)
⅓ cup brown sugar
⅓ cup granulated sugar
2 tbsp lemon juice
2 tsp cinnamon
½ tsp nutmeg
2 tbsp cornstarch (or flour)
2 tbsp butter, diced
For Topping (Optional)
1 egg + 1 tbsp water (for egg wash)
Coarse sugar (for sprinkling)
👩🍳 Step-by-Step Instructions
1. Make the Crust
Mix flour and salt, then cut in cold butter until crumbly.
Add ice water 1 tbsp at a time until dough forms.
Roll out on parchment into a rough 12-inch circle (rustic edges are fine!).
Transfer (on parchment) to a baking sheet.
2. Prepare the Filling
Toss apples, sugars, lemon juice, spices, and cornstarch.
Pile onto the crust, leaving a 2-inch border.
Dot with butter.
3. Fold & Bake
Fold crust edges over the apples (it’s okay if some filling peeks through!).
Brush crust with egg wash, sprinkle with sugar.
Bake at 375°F (190°C) for 40-50 mins until golden and bubbly.
4. Cool & Serve
Let rest 15 mins before slicing.
Serve with vanilla ice cream or whipped cream!
💡 Pro Tips
✅ Use tart apples – Granny Smith holds up best.
✅ Prevent sogginess – Toss apples with cornstarch right before filling.
✅ Go free-form – No pie dish needed—just a baking sheet!
✅ Reheat leftovers – Crisp in the oven at 350°F for 10 mins.