The easiest way to serve apple pie to a crowd is to stop fighting with wedges. Flat apple pie bakes in a rimmed sheet pan, so you can cut neat squares, stack them on a platter, and move on. You still get the good part: flaky crust, soft apples, cinnamon, and those bubbling juices that tell you the filling is ready.
This flat apple pie keeps the flavor classic. The filling uses tart and sweet apples, brown sugar, cinnamon, lemon juice, and a little flour to catch the juices. The crust stays tender if you keep the butter cold and let the pie cool before slicing. If you have ever wanted a sheet pan apple pie that is easier to serve than a round pie, this is the one to make.
Prep time: 30 minutes
Cook time: 45 to 55 minutes
Total time: 1 hour 30 minutes to 2 hours
Yield: 12 to 16 servings
Ingredients for flat apple pie
For the crust
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon (3 g) salt
- 1 cup (2 sticks / 226 g) unsalted butter, very cold, cubed
- 8 tablespoons (120 ml) ice-cold water, plus more if needed
For the filling
- 6 to 8 medium apples, about 3.5 to 4 pounds (1.6 to 1.8 kg), Granny Smith or a mix of tart and sweet apples such as Honeycrisp, Fuji, or Gala, peeled, cored, and sliced 1/4 to 1/2 inch (0.6 to 1.2 cm) thick
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg, optional
- Juice of 1/2 lemon, about 1 to 2 tablespoons (15 to 30 ml)
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick / 56 g) unsalted butter, cold, cut into small pieces
Optional topping
- 1 large egg white, whisked
- 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon
How to make flat apple pie
Make the crust
Whisk the flour and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture looks crumbly, with some pea-size pieces of butter still visible.
Add the ice-cold water 1 tablespoon at a time. Mix just until the dough holds together when pressed. Stop there. If you keep mixing, the crust gets tough.
Divide the dough in half and flatten each half into a disc. Wrap tightly and chill for at least 30 minutes, or up to 1 hour.
Mix the filling
Combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg if using, lemon juice, and salt in a large bowl. Toss until the slices are evenly coated.
Try to keep the slices close to the same thickness. Apples that are cut evenly bake evenly, which means you will not end up with some pieces still firm while others turn mushy.
Heat the oven
Preheat the oven to 375°F (190°C).
Roll the bottom crust
On a lightly floured surface, roll one disc of dough into a large rectangle, about 13×18 inches (33×46 cm), to fit a standard rimmed baking sheet. Transfer it to the pan.
If the dough starts to feel soft or sticky, chill it for a few minutes before you keep going. Cold dough is much easier to move and gives you a flakier crust.
Fill the pie
Spread the apple mixture over the dough, leaving a 2- to 3-inch (5- to 7.5-cm) border around the edges. Dot the apples with the small pieces of cold butter.
That border matters. You need enough dough to fold up and seal the top crust.
Add the top crust
Roll the second disc into a rectangle close to the same size. Lay it over the apples. Fold the bottom crust up and over the top crust, then pinch gently to seal.
This is a rustic pie, so it does not need perfect edges. A free-form look suits flat apple pie just fine.
Finish and vent
Brush the top lightly with egg white if using, then sprinkle with the cinnamon sugar. Cut several small slits in the top crust so steam can escape.
If you use the egg white, treat it like any raw egg ingredient. Wash hands, bowls, and brushes after handling, and bake the pie fully before serving.
Bake
Bake for 45 to 55 minutes, until the crust is golden brown and the filling is bubbling through the vents. Do not pull it early. Bubbling is the sign that the filling has heated enough to thicken.
If the edges brown too fast, cover them loosely with strips of foil. For a crisper bottom crust, bake the pan on the lower oven rack.
Cool before slicing
Let the pie cool on the pan for 45 to 60 minutes before cutting. This step makes a big difference. The filling settles as it cools, so the slices hold their shape better.
Why flat apple pie works so well
A round pie is lovely, but a flat apple pie has a few practical advantages. It feeds more people, cools faster, and slices cleanly into bars or squares. That makes it a strong choice for potlucks, bake sales, holiday tables, and any gathering where you want easy serving.
The method also helps the crust. Because the pie is thinner than a deep dish pie, the apples cook through without sitting in a pool of liquid. The flour in the filling absorbs some of the juices, and the wide pan gives moisture more room to cook off. The result is a filling that tastes rich and apple-forward, not watery.
Best apples for flat apple pie
Granny Smith is a reliable choice because it is tart and holds its shape well. If you like a little more sweetness, use a mix. Honeycrisp, Fuji, and Gala all work well here.
A blend often gives the best flavor. Tart apples keep the filling bright. Sweeter apples round it out and soften the sharp edge. If you have enough apples on hand for a mix, use them.
For the cleanest texture, avoid slicing the apples too thin. Very thin slices can collapse into applesauce. Slices closer to 1/4 inch hold up better, while 1/2-inch slices give you a chunkier filling.
Tips for a crisp crust in flat apple pie
Cold ingredients do a lot of the work. Cold butter stays in small pieces inside the dough, and those pieces create flaky layers as they melt in the oven.
A few more details help too:
- Do not add more water than you need.
- Chill the dough if it softens while rolling.
- Bake until the filling bubbles, not just until the crust looks done.
- Use the lower oven rack if your oven tends to leave bottom crusts pale.
- Cool the pie before slicing so the juices can set.
If you have struggled with soggy-bottom pie before, this apple slab pie style is often easier to manage than a deep round pie.
Variations and substitutions for flat apple pie
This recipe is classic, but a few small changes fit naturally.
- Add a little ground ginger, allspice, or cloves to the filling if you want warmer spice.
- Use store-bought pie crust if you need to save time. The texture will be a little different, but it still works.
- Swap the flour in the filling for cornstarch if you prefer a clearer, glossier filling.
- Use shortening in the crust instead of butter if that is your usual method. The crust will be flaky, though less buttery.
- Add golden raisins or dried cranberries for extra texture.
Keep the structure the same if you make changes. This pie depends on enough crust to cover the pan and enough thickener to manage the apple juices.
Storage and reheating for flat apple pie
Let the pie cool completely before storing it.
At room temperature, you can keep it loosely covered for 1 to 2 days. For longer storage, refrigerate it tightly wrapped or in an airtight container for 4 to 5 days.
To reheat, warm slices in a 350°F (175°C) oven until heated through. The oven keeps the crust crisper than the microwave. If you do use the microwave, heat individual pieces in short bursts so the filling does not get too hot before the crust warms.
You can also freeze a fully baked pie for 3 to 6 months. Wrap it tightly in plastic wrap, then foil. Thaw it in the refrigerator overnight before reheating.
If you want to make it ahead, you can refrigerate the unbaked pie for up to 2 days before baking.
Allergen notes for flat apple pie
This recipe contains:
– Wheat/gluten from the flour
– Dairy from the butter
– Egg if you use the optional egg white topping
There are no nuts in the ingredient list, but always check packaged ingredients if you are cooking for someone with allergies.
FAQ about flat apple pie
Can I make flat apple pie with store-bought crust?
Yes. Store-bought crust is a practical shortcut. You may need to patch pieces together to fit a sheet pan, since standard packaged crusts are usually sized for round pie plates.
Why is my flat apple pie runny?
The usual causes are underbaking or slicing too soon. Bake until the filling bubbles through the vents, then let the pie cool for at least 45 minutes so the juices can thicken.
What pan do I need for flat apple pie?
Use a standard 13×18-inch rimmed baking sheet. The rim is important because the apples release juices as they bake.
Can I use one kind of apple?
Yes. Granny Smith works well on its own. A mix of tart and sweet apples gives more depth, but a single variety still makes a good pie.
How do I serve flat apple pie?
Cut it into squares or rectangles and serve it like bars. That is one reason flat apple pie is so handy for parties, school events, and holiday dessert tables.
