Mom’s Flat Apple Pie

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Of course! “Mom’s Flat Apple Pie” often refers to a rustic, free-form pie that’s easier than a double-crust pie but just as delicious. It’s also known as a French Tarte Tatin-style pie or a rustic galette.

Here’s a recipe that feels just like something Mom would make—simple, comforting, and filled with love.

Mom’s Flat Apple Pie (Rustic Apple Galette)

This recipe celebrates a flaky, buttery crust and a simple, spiced apple filling that caramelizes as it bakes.

Ingredients

For the Simple Crust (or use 1 store-bought pie crust)

· 1 ½ cups all-purpose flour
· 1 ½ teaspoons sugar
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· 4-5 tablespoons ice water

For the Apple Filling

· 3-4 large baking apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
· ⅓ cup light brown sugar, packed
· 1 tablespoon all-purpose flour
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 1 tablespoon lemon juice
· 1 teaspoon vanilla extract
· 2 tablespoons unsalted butter, cut into small pieces

For Assembly

· 1 tablespoon milk or heavy cream
· 1 tablespoon coarse sugar (like turbinado or “Sugar in the Raw”)
· Apricot jam or honey, for glazing (optional)

Instructions

Step 1: Make the Crust

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. 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 some pea-sized bits of butter remaining.
  3. Sprinkle the ice water over the mixture, one tablespoon at a time, and mix with a fork until the dough just begins to clump together.
  4. Gently knead the dough a few times on a lightly floured surface until it comes together. Form it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

  1. In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla. Toss until the apples are evenly coated.

Step 3: Assemble the Galette

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the chilled dough into a rough 14-inch circle (don’t worry about perfection!). Transfer it to the prepared baking sheet.
  3. Arrange the apple slices in the center of the dough, leaving a 2-3 inch border all the way around. Dot the top of the apples with the small pieces of butter.
  4. Gently fold the edges of the dough up and over the apples, pleating as you go. It should look rustic!

Step 4: Bake to Golden Perfection

  1. Brush the folded crust with the milk or heavy cream and sprinkle with the coarse sugar.
  2. Bake for 40-50 minutes, or until the crust is deep golden brown and the apple filling is bubbly.
  3. Remove from the oven and let it cool on the baking sheet for at least 20 minutes. This allows the juices to thicken.

Step 5: The Final Touch (Optional)

  1. For a beautiful glossy finish, warm a few tablespoons of apricot jam with a teaspoon of water in the microwave. Brush this gently over the warm apple filling.

Pro Tips for Mom’s Best Pie

· Keep it Cold: The key to a flaky crust is cold butter and not overworking the dough.
· Apple Variety: Using a mix of tart (Granny Smith) and sweet (Honeycrisp) apples gives the best flavor complexity.
· Thin Slices: Slice your apples about ¼-inch thick so they cook through and become tender.
· No Leaking: The flour in the filling helps thicken the juices, but if your apples are very juicy, don’t pour all the liquid from the bottom of the bowl onto the pie.
· Serve It Up: This is fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This pie is all about homemade charm. It doesn’t have to be perfect to be absolutely perfect. Enjoy

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