Mom’s Flat Apple Pie

I cherish this classic flat apple pie—thin, rustic, and brimming with warmly spiced apples. It’s a nostalgic treat that comes together simply, making it perfect for cozy afternoons.

Why You’ll Love This Recipe

I love how effortlessly the buttery crust cradles tender apple slices, releasing comforting aromas as it bakes. With minimal fuss and no-fuss prep, it brings a slice of homemade warmth in every bite. Plus, its flattened form makes it easier to slice and share.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Apples (a mix of tart and sweet), peeled, cored, and thinly sliced
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Ground nutmeg (optional)
• Lemon juice
• All-purpose flour (for the filling and dusting)
• Unsalted butter, cold and cubed
• All-purpose flour (for crust)
• Salt
• Ice water

directions

1. I start by letting the cold butter sit while I prep apples.

2. I preheat the oven to 375°F (190°C).

3. I toss the apple slices in a bowl with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a little flour until they’re evenly coated.

4. On a lightly floured surface, I mix flour and salt, then cut in the cold butter using a pastry cutter (or fork) until the mixture resembles coarse crumbs. I drizzle ice water, a bit at a time, until the dough comes together.

5. I gently roll out the dough into a large circle about ¼ inch thick and transfer it to a baking sheet lined with parchment.

6. I spoon the apple filling into the center of the dough, leaving a 1-inch margin. Then I fold the dough edges over the apples, pleating as I go, to form a rustic tart shape.

7. I dot the apples with a few small cubes of butter.

8. I bake for about 40–45 minutes, until the crust turns golden and the apples become tender.

9. I let it cool slightly before slicing so the juices aren’t too runny.

Servings and timing

This pie serves about 6–8 people.
Prep time: ~20 minutes
Cook time: ~40–45 minutes
Total time: ~60–65 minutes

Variations

• Spice blend: I sometimes add a pinch of ground cloves or cardamom for extra warmth.

• Fruit mix: I swap in pears or add berries for a fruity twist.

• Sweetener swaps: I replace part of the sugar with maple syrup or honey for a richer flavor.

• Crust upgrade: I brush the folded crust with an egg wash or sprinkle coarse sugar before baking for added sheen and crunch.

storage/reheating

I store any leftovers in an airtight container or loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm each slice on a baking sheet at 325°F (165°C) for about 10 minutes until heated through and crisp on the edges.

FAQs

Can I use pre-made pie crust for this recipe?

Yes—I often use pre-made crust to save time. I roll it out slightly to be thinner before filling and folding.

What types of apples work best?

I prefer a mix of tart Granny Smith and sweet Honeycrisp for great flavor and texture, but any baking apples like Braeburn or Jonagold work well too.

Why is it called “flat” apple pie?

The term “flat” comes from its rustic, open-faced design, with folded edges instead of a full top crust—making it less puffy and easier to slice.

Can I make the dough ahead of time?

Definitely—I’ll prepare the dough up to two days ahead, tightly wrap it, and keep it chilled until I’m ready to bake.

Can I freeze this pie?

I do! I wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, I thaw it overnight in the fridge and warm it in a 325°F oven for 15–20 minutes.

Conclusion

Mom’s Flat Apple Pie is a timeless, no-fuss dessert filled with tender, cinnamon-spiced apples and encased in a simple flaky crust. I love how quick it is to assemble, and every bite carries the comforting nostalgia of home baking. Whether for a family gathering or a quiet treat, this pie never fails to bring joy.