Mom’s Flat Apple Pie

Instructions

Preheat & pan: Heat oven to 425°F (220°C). Lightly grease a 15×10-inch rimmed sheet pan.
Make the crust: Combine flour and salt. Cut in shortening to coarse crumbs. Add the egg-yolk-and-milk mixture; mix just until dough comes together. Divide in half.
Bottom crust: Roll one half to a 15×10-inch rectangle and fit into the pan. Sprinkle evenly with corn flakes.
Fill: Layer apples over corn flakes. Mix sugar and cinnamon; sprinkle over apples. Dot with butter.
Top crust: Roll remaining dough to a 15×10-inch rectangle and place on top. Seal and crimp edges. Brush with beaten egg white and sprinkle with 1 teaspoon sugar. Cut several slits to vent.
Bake: Bake 25–30 minutes until golden and bubbling.
Glaze: Whisk powdered sugar, vanilla, and milk to a thin consistency. Drizzle over the hot  pie. Cool until set, then slice into squares and serve.

Tips & Variations

Apples: You’ll need 8–10 depending on size (about 3 lbs). A mix of tart and sweet varieties adds depth.
No corn flakes? Use fine bread crumbs or crushed plain crackers to absorb juices.
For travel: Let the glaze set fully before covering the pan with foil.
Storage: Cover and keep at room temperature up to 2 days or refrigerate up to 5 days. Rewarm at 300°F for 10–12 minutes.