mom’s flat apple pie

Of course! This is a fantastic recipe. Here is a beautifully formatted and easy-to-follow version, complete with pro tips and instructions.

Mom’s Flat Apple Pie: The Easy, Rustic Twist

This free-form galette is the perfect dessert: it has all the cozy flavor of a classic apple pie but with a fraction of the effort. Its rustic appearance is part of its charm!

Prep Time: 30 mins | Chill Time: 30 mins | Cook Time: 40-45 mins | Total Time: ~1 hr 45 mins
Servings: 6-8

Ingredients

For the Crust

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup (1 stick) cold unsalted butter, cubed

4-6 tablespoons ice water

For the Apple Filling

6 cups thinly sliced apples (A mix of Granny Smith & Honeycrisp is perfect)

⅓ cup packed brown sugar

⅓ cup granulated sugar

2 tablespoons lemon juice (fresh is best)

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

2 tablespoons cornstarch (or all-purpose flour)

2 tablespoons butter, diced

For Topping (Optional but Recommended)

1 egg, beaten with 1 tablespoon water (egg wash)

1-2 tablespoons coarse sugar (like turbinado or demerara) for sprinkling

Instructions

1. Make the Crust

In a large bowl, whisk together the flour and salt.

Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

Pro Tip: The key to a flaky crust is keeping everything cold. Work quickly.

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to clump together.

Turn the dough out onto a lightly floured surface. Gently knead it just enough to bring it together into a disk. Do not overwork it.

Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling

While the dough chills, place the sliced apples in a large bowl. Drizzle with lemon juice and toss to coat. This prevents browning and adds brightness.

In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, and cornstarch (or flour).

Pour the sugar-spice mixture over the apples and toss until the apples are evenly coated. Set aside.

3. Assemble the Galette

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, roll your chilled dough into a large, rough circle, about 12-14 inches in diameter and ⅛-inch thick.

Don’t worry about perfect edges! Transfer the rolled dough to the prepared baking sheet.

Spoon the apple filling into the center of the dough, leaving a 2-3 inch border around the edges.

Dot the top of the apple filling with the 2 tablespoons of diced butter.

Gently fold the edges of the dough up and over the filling, pleating it as you go. The center will remain open.

4. Bake to Perfection

For a golden, shiny crust, brush the folded edges of the dough with the egg wash and sprinkle generously with coarse sugar.

Bake for 40-45 minutes, or until the crust is deep golden brown and the apple filling is bubbly.

Pro Tip: If the crust is browning too quickly, you can tent the edges with foil for the last 10-15 minutes of baking.

5. Cool and Serve

Remove the pie from the oven and allow it to cool on the baking sheet for at least 15-20 minutes. This allows the filling to set slightly, making it easier to slice.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Chef’s Notes & Tips

Apple Choices: The Granny Smith (tart) and Honeycrisp (sweet, firm) combo is ideal. Other great options include Braeburn, Pink Lady, or Jazz apples. Avoid varieties that turn to mush, like Red Delicious.

Preventing a Soggy Bottom: The cornstarch helps, but for an extra barrier, you can sprinkle a tablespoon of breadcrumbs or crushed amaretti cookies on the dough before adding the filling.

Make it Ahead: You can make the dough up to 2 days in advance and keep it refrigerated.

Let it sit at room temperature for 10 minutes before rolling. The apple filling can also be pre-mixed and stored in the fridge for a few hours.

Rustic is Good: Embrace the free-form, imperfect look! That’s the charm of a galette.

Enjoy your delicious, homemade masterpiece