Crowd-wowing Flat Apple Pie! Recipe

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3 votes | 10714 views

In my all time top FAVS of pie recipes, this pastry is like a Texas-size turnover! Baked in a jelly roll pan, it’s a cinch to transport to meetings or parties, and even easier to serve. Be forewarned that there are some extra steps to this colossal pie, but don't special occasions merit them? A great addition to holiday dessert spreads, this pie is good old American apple pie kicked up a notch or two. Use a cooking apple like Granny Smith or your other favorite baker apples.

Prep time:
Cook time:
Servings: 24


Cost per serving $0.53 view details
  • 9 large baking apples pared, cored and sliced (about 12 cups)
  • 1 1/2 cups sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon mace (optional)
  • 3 tablespoons flour
  • 2 tablespoons lemon juice (depending on tartness of apples)
  • 2/3 cup golden raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup firm butter
  • PASTRY: *
  • 1 cup shortening
  • 3 1/2 cups all purpose flour, plus additional for rolling out
  • 1 teaspoon salt
  • 1 egg yolk
  • 1/2 cup milk
  • (* You can sub a 20-ounce box of pie crust mix such as Krusteaz in place of shortening, flour and salt, then use the egg yolk and about 2/3 cup milk for the liquid)
  • 1 egg white beaten stiff
  • 1 tablespoon sugar
  • 1/8 teaspoon cinnamon
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk


  1. FILLING: Place apples in large mixing bowl. In a smaller bowl mix together 1 1/2 cups sugar, 1 1/4 teaspoons cinnamon, cloves, mace (optional) and flour. Stir in lemon juice, raisins and walnuts. Sprinkle apples with sugar mixture and set aside.
  2. PASTRY: Cut shortening into flour and salt. Beat egg yolk with 1/2 cup milk and stir into flour mixture, mixing until ball of dough forms (add a little more milk if needed.) Divide dough into two balls, one slightly larger for the bottom crust. Roll the larger ball of dough on floured bread board to fit 10" x 15" jelly roll pan. It may be necessary to piece parts of it together as you fit into pan because of the sheer size; just use a few drops of water and “glue” together as needed.
  3. Preheat oven to 375 degrees.
  4. Spoon apple mixture evenly into pie crust; chunk butter into small pieces and divide evenly over apples. Roll out remaining ball of dough, score middle to release steam and fit on top of apples. It’s not necessary to fit it to pan edges, just work it to cover the top as evenly as possible.
  6. Combine beaten egg white with 1 tablespoon sugar and 1/8 teaspoon cinnamon. Brush over top of pie evenly.
  7. Bake for 50-60 minutes.
  8. GLAZE:
  9. Combine powdered sugar with 1 tablespoon milk to make a thin glaze.
  10. Drizzle over pie while still hot. Serve warm or cool.
  11. Yield 18 to 24 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 24 servings
Calories 294  
Calories from Fat 107 36%
Total Fat 12.16g 15%
Saturated Fat 3.55g 14%
Trans Fat 2.86g  
Cholesterol 8mg 3%
Sodium 124mg 5%
Potassium 156mg 4%
Total Carbs 45.43g 12%
Dietary Fiber 2.7g 9%
Sugars 26.43g 18%
Protein 3.0g 5%



  • Bobby Lovera
    November 11, 2012
    Raisins add a classic French note to this incredible pie.
    Can't wait to try it!
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      December 19, 2012
      This looks amazing! Can't wait to try it.

      Leave a review or comment