Mom’s Flat Apple Pie

Part  pie, part pastry bar—this sheet-pan
 apple pie slices beautifully for picnics, bake sales, and potlucks. A whisper of cinnamon, a protective bed of corn flakes to keep the base crisp, and a light vanilla glaze over the top. Classic comfort the way Mom made it, shared here by tinsuf.

Yield: 16–20 squares
Time: 1 hour total
Pan: 15×10-inch rimmed sheet pan

Table of Contents

    Ingredients
        Crust
        Filling
        Egg Wash
        Thin Frosting
    Instructions
    Tips & Variations
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Ingredients
Crust

    3 3/4 cups all-purpose flour
    3/4 teaspoon salt
    1 1/2 cups shortening
    1 egg yolk + enough milk to make 1 cup liquid

Filling

    2–3 handfuls corn flakes
    8–10 Granny Smith apples, sliced and cored
    1 cup granulated sugar
    1 teaspoon ground cinnamon
    4–8 tablespoons butter, cubed

Egg Wash

    1 egg white, beaten
    1 teaspoon granulated sugar

Thin Frosting

    2/3 cup powdered sugar
    2–3 dashes vanilla extract
    Milk, enough to make a thin glaze

Instructions


    Preheat & pan: Heat oven to 425°F (220°C). Lightly grease a 15×10-inch rimmed sheet pan.
    Make the crust: Combine flour and salt. Cut in shortening to coarse crumbs. Add the egg-yolk-and-milk mixture; mix just until dough comes together. Divide in half.
    Bottom crust: Roll one half to a 15×10-inch rectangle and fit into the pan. Sprinkle evenly with corn flakes.
    Fill: Layer apples over corn flakes. Mix sugar and cinnamon; sprinkle over apples. Dot with butter.
    Top crust: Roll remaining dough to a 15×10-inch rectangle and place on top. Seal and crimp edges. Brush with beaten egg white and sprinkle with 1 teaspoon sugar. Cut several slits to vent.
    Bake: Bake 25–30 minutes until golden and bubbling.
    Glaze: Whisk powdered sugar, vanilla, and milk to a thin consistency. Drizzle over the hot pie. Cool until set, then slice into squares and serve.

Tips & Variations

    Apples: You’ll need 8–10 depending on size (about 3 lbs). A mix of tart and sweet varieties adds depth.
    No corn flakes? Use fine bread crumbs or crushed plain crackers to absorb juices.
    For travel: Let the glaze set fully before covering the pan with foil.
    Storage: Cover and keep at room temperature up to 2 days or refrigerate up to 5 days. Rewarm at 300°F for 10–12 minutes.

Recipe adapted for modern kitchens by tinsuf with the spirit of Mom’s original. Share a pan at your next picnic or potluck.