For the Apple Filling
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5–6 medium apples, peeled, cored & sliced thin
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(Granny Smith, Honeycrisp, or a mix)
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½ cup (100 g) granulated sugar
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¼ cup (50 g) light brown sugar, packed
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2 tablespoons all-purpose flour (helps thicken the juices)
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1½ teaspoons ground cinnamon
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¼ teaspoon ground nutmeg (optional)
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¼ teaspoon salt
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1 teaspoon vanilla extract
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2 tablespoons butter, cut into small pieces
For the “Fried Pie” Finish
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2 tablespoons melted butter (for brushing the top)
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2–3 tablespoons granulated sugar
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½ teaspoon cinnamon
Optional Glaze (for a bakery look)
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½ cup (60 g) powdered sugar
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1–2 tablespoons milk or cream
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½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare Your Pan
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Preheat your oven to 200°C / 400°F.
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Line a rimmed baking sheet (about 25×35 cm / 10×15 inch) with parchment paper, or lightly butter it.
You want a pan big enough for a rectangle of dough with a little space at the edges.
2. Prepare the Apple Filling
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In a large bowl, combine:
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Sliced apples
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Granulated sugar
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Brown sugar
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Flour
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Cinnamon
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Nutmeg (if using)
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Salt
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Toss gently until the apples are evenly coated.
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Add the vanilla extract and toss again.
Set aside for a few minutes – the apples will start to release a bit of juice, which helps create that soft, saucy filling like inside a fried pie.
3. Roll Out the Bottom Crust
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On a lightly floured surface, roll out the first pie crust into a rectangle slightly larger than your baking sheet area you want to cover.
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Aim for about 3–4 mm (⅛ inch) thick.
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Carefully transfer this rolled dough to the prepared baking sheet.
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It doesn’t need to be perfect; rustic edges are okay.
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This will be the bottom layer of your flat pie.
4. Add the Apple Filling
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Spread the apple mixture evenly over the bottom crust, leaving about 1–1.5 cm (½ inch) of space around the edges.
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Dot the top of the apples with the small pieces of butter.
The butter will melt into the apples and help create that rich, fried-pie taste.
5. Roll Out the Top Crust
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Roll out the second pie crust into another rectangle, roughly the same size as the first.
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Carefully lift and lay it over the apples.
If it tears, don’t worry – you can patch it. This is a homey, rustic pie, not a pastry competition.
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Press the edges of the top and bottom crust together to seal, folding or crimping them slightly to keep the filling in.
6. Make It “Flat” and Vent
To get that classic flat pie look:
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Use your hands to gently press the top crust down over the apples, flattening the pie slightly so it’s not too tall.
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With a sharp knife, cut a few small slits in the top crust to let steam escape while baking.
You can also use a fork to poke a few holes.
7. Add the Cinnamon-Sugar “Fried Pie” Topping
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In a small bowl, mix together:
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2–3 tablespoons granulated sugar
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½ teaspoon cinnamon
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Brush the entire top crust with the melted butter.
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Sprinkle the cinnamon sugar evenly over the top.
This buttery, sugary layer will bake into a crisp, slightly caramelized crust that tastes just like a fried apple pie shell.
8. Bake
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Place the pie in the preheated oven.
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Bake at 200°C / 400°F for about 25–30 minutes, or until:
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The crust is deep golden brown
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You can see the filling bubbling gently through the slits
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If the edges brown too quickly, you can loosely lay a piece of foil over the top for the last few minutes.
9. Optional Vanilla Glaze
This step is optional but makes it extra special.
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In a small bowl, whisk together:
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Powdered sugar
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Vanilla extract
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Just enough milk or cream to make a thick drizzle (start with 1 tablespoon and add drops until it flows).
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Let the pie cool for 10–15 minutes so it’s warm but not scorching.
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Drizzle the glaze in thin lines over the top of the pie.
The glaze will set slightly as it cools and add that bakery-style sweetness.
10. Slice & Serve
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Once the pie has cooled a little but is still warm, use a sharp knife to cut it into squares or rectangles, like bars.
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Serve warm, plain or with:
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A scoop of vanilla ice cream
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Whipped cream
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A little extra cinnamon on top
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The crust will be crisp and sugary on the outside, with a soft, saucy, cinnamon apple filling inside – just like biting into a fried apple pie, but in a flat, shareable form.
Storage & Reheating
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Store leftovers covered at room temperature for 1 day, or in the fridge for up to 3–4 days.
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Reheat slices in the oven or air fryer at 160–170°C / 325°F for a few minutes to crisp the crust again.
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You can also freeze cooled, unglazed pieces for up to 2 months; thaw and warm before serving, then glaze if you like.
Variations
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Caramel Flat Apple Pie:
Drizzle warm caramel sauce over the top instead of (or in addition to) the glaze. -
Nutty Version:
Sprinkle chopped pecans or walnuts over the apples before adding the top crust. -
Extra Spiced:
Add a pinch of ground cloves or allspice to the filling for a deeper, autumn flavor. -
Sugar-Crusted Edges:
Brush the edges with extra butter and sugar so the sides get especially crunchy.
