I love how this flat apple pie gives me all the warm flavors of classic apple pie—tender apples, cinnamon, and buttery crust—without needing a pie dish. It’s perfect for picnics and potlucks and even easier to serve by hand.

Why You’ll Love This Recipe

I adore how portable and mess‑free this version is. Rolling it out on a cookie sheet makes a flaky crust that’s sturdy enough to hold the filling. The corn flakes add a delightful crunch, and a thin glaze on top makes it irresistibly sweet. It tastes just like a fried apple turnover but baked—less fuss, more flavor!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ¾ cups all‑purpose flour
¾ teaspoon salt
1 ½ cups shortening
1 egg yolk + milk (to make 1 cup of liquid)
2–3 large handfuls of corn flakes
8–10 Granny Smith apples, cored and sliced
4–8 tablespoons butter, cubed
1 cup sugar
1 teaspoon cinnamon
1 egg white + 1 teaspoon sugar (for egg wash)
Thin frosting:
- ⅔ cup powdered sugar
- 2–3 dashes vanilla extract
- Enough milk to make a pourable glaze

directions

Preheat the oven to 425 °F (220 °C).
In a bowl, combine flour, salt, shortening, egg yolk, and milk to form the dough.
Roll half of the dough out on a cookie sheet to fit.
Sprinkle corn flakes over the crust.
Layer apple slices on top.
Mix sugar and cinnamon, sprinkle over apples, and dot with cubed butter.
Roll out the second dough half and place it over the apples. Seal edges.
Whisk egg white with sugar; brush over the top and cut slits for steam vents.
Bake for 25–30 minutes until golden.
Whisk powdered sugar, vanilla, and milk to a glaze and drizzle over the warm pie.

Servings and timing

Servings: Around 15 hand-held pieces
Preparation time: ~40 minutes
Baking time: 25–30 minutes
Total time: ~1 hour

Variations

Omit corn flakes or replace with oats or fine bread crumbs
Swap Granny Smith apples for a mix like Honeycrisp or Fuji
Add spices such as nutmeg or cardamom to the filling
For extra sweetness, drizzle caramel sauce right after baking

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I warm pieces in a 350 °F oven for about 10 minutes or microwave briefly—both work great.

FAQs

What if I don’t have corn flakes?

I replace corn flakes with rolled oats or fine bread crumbs to help absorb the juices and keep the crust crisp.

Can I make this pie ahead of time?

Yes—I assemble it, refrigerate covered for a few hours, then bake just before serving. It still bakes beautifully.

Do I need to peel the apples?

Peeling is recommended because it keeps the filling smoother and more cohesive, but if I like the rustic texture, I sometimes leave the skin on.

How do I ensure the crust is fully cooked?

I bake at 425 °F and look for a golden‑brown top. If the edges darken too quickly, I cover them with foil until the rest is done.

Can I freeze the baked pie?

Absolutely. I let it cool completely, wrap it tightly, and freeze for up to 1 month. To enjoy, I thaw it and reheat in a 350 °F oven for about 15 minutes.

Conclusion

This flat apple pie is one of my favorite easy desserts. It combines flaky crust, sweet cinnamon apples, and the fun of eating it by hand. Whether for a casual snack, picnic, or family gathering, it always impresses—and it’s so simple to make.