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Mom’s Flat Apple Pie: The Rustic, No-Fuss Dessert That Feels Like Home

Mom’s Flat Apple Pie

Mom’s Flat Apple Pie: The Rustic, No-Fuss Dessert That Feels Like Home
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold butter cubed
  • 4 –6 tbsp ice water
  • 6 cups apples thinly sliced (Granny Smith + Honeycrisp)
  • 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
  • 1 egg + 1 tbsp water optional, for egg wash
  • Coarse sugar optional, for sprinkling

Equipment

  • Mixing bowls, pastry cutter, rolling pin, parchment paper, baking sheet, pastry brush.

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Mix flour and salt; cut in butter until crumbly. Add ice water until dough forms.
  3. Roll dough into a 12-inch circle on parchment; place on baking sheet.
  4. Toss apples with sugars, lemon juice, cinnamon, nutmeg, and cornstarch.
  5. Pile filling in the center, leaving 2-inch border. Dot with butter.
  6. Fold edges over apples. Brush with egg wash; sprinkle sugar if desired.
  7. Bake 40–50 minutes, until golden and bubbly.
  8. Cool 15 minutes before slicing.

Notes

Use tart apples like Granny Smith to balance the sweetness.
Prevent soggy crust by tossing apples with cornstarch right before baking.
Rustic is best—don’t stress about perfect edges; the uneven folds make it charming.
For extra indulgence, drizzle with caramel sauce before serving.