Mom’s Flat Apple Pie: The Crispy, Sheet-Pan Classic
Step-by-Step Instructions
1. Prepare the Pastry
In a large bowl, cut the shortening into the flour and salt until it resembles coarse crumbs. Add the egg and milk mixture, stirring until a dough forms. Divide the dough into two equal portions.
2. Roll Out the Bottom
On a floured surface, roll out one portion of dough to fit a 15×10-inch jelly roll pan. Transfer it to the pan and sprinkle the crushed cornflakes over the bottom. This prevents the apple juices from making the crust soggy.
3. Layer the Apples
Spread your sliced apples evenly over the cornflakes. In a small bowl, mix the sugar, cinnamon, and nutmeg, then sprinkle this mixture generously over the apples.
4. The Top Crust
Roll out the second portion of dough and place it over the apples. Pinch the edges to seal the pie. Use a fork to prick the top crust multiple times to allow steam to escape.
5. Bake to Golden Perfection
Bake at 375°F (190°C) for 40–50 minutes, or until the crust is a beautiful golden brown.
6. Glaze While Warm
While the pie is still warm (but not hot), whisk together the powdered sugar, milk, and vanilla. Drizzle or brush the glaze evenly over the entire pie. Let it set before slicing into squares.
Pro Tips for Success
- Apple Choice: Granny Smith apples are excellent because their tartness balances the sweet glaze and they hold their shape well.
- Crispy Secret: Never skip the cornflakes! They act as a barrier that absorbs excess juice, ensuring your bottom crust stays as flaky as the top.
- Make it A La Mode: This pie is legendary when served warm with a big scoop of vanilla bean ice cream.
