This crunchy, flaky dessert is unique and delicious all the same. This is not your typical apple pie, but has all of the traditional flavors of one. As soon as this hits the oven, your house instantly fills with a warm cinnamon scent that is to heavenly to deny.Jayme and Jessica
If you’ve been looking for a way to use up your apples (you know, those ones that you got at the apple orchard that you got way too many of), look no further. This dessert resembles apple pie, but isn’t in a traditional pie shape. Baking this apple dish is great for parties and get togethers because it is a lot easier to slice and you get a lot more pieces. The best part about it is you don’t loose any of that great apple pie flavor! The crust is flaky and the inside is filled with a warm mixture of apples, cinnamon, and sugar. Top with a scoop of your favorite vanilla bean ice cream, and this is sure to be a hit at your next fall dinner party. 
This apple bake couldn’t be simpler to make. Start by making the dough and rolling it to fit the size of the pan you are baking in. Top with crushed corn flakes (yes, corn flakes) for an added unique flavor and texture. Then top with your apples mixed with cinnamon and sugar. 
After topping your crust with the apples, sprinkle a little flour on top. This will help keep the juices the apples give off nice and thick. Then dot with butter for a nice rich flavor. Cover the apples with the rest of the dough and you are almost ready to throw it in the oven. However, before doing that, brush with beaten egg white to help the top get a beautiful golden brown. Bake at 400 degrees F for 10 mins. Then reduce the heat down to 350 degrees F and bake for an additional hour. Let it cool slightly, and drizzle with a powdered sugar glaze.
PrintNot So Apple Pie Bake
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
Description
This untraditional apple pie bake offers a crunchy, flaky crust filled with a warm cinnamon apple mixture, perfect for fall gatherings.
Ingredients
- 2 1/2 cups flour
- 1 cup butter
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 eggs, separated
- 2/3 cup milk
- 1 cup corn flakes, crushed
- 10 apples, peeled, cored, and sliced
- 3 tablespoons cinnamon
- 3/4 cup sugar
- 1 tablespoon butter
- 3 tablespoons powdered sugar
- 1/2 tablespoon water
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, cut together 2 1/2 cups flour, 1 cup butter, 2 tablespoons sugar, and 1/2 teaspoon salt until the mixture resembles coarse crumbs.
- Add the yolks of 2 eggs and 2/3 cup milk to the flour mixture and mix until a dough forms.
- Roll out the dough to fit a 9×13 inch baking pan. Place the dough into the pan, pressing it to fit.
- Sprinkle 1 cup of crushed corn flakes evenly over the dough.
- In a separate bowl, mix 10 sliced apples with 3 tablespoons cinnamon and 3/4 cup sugar. Spread the apple mixture over the corn flakes in the pan.
- Sprinkle a little flour over the apples to help thicken the juices as they bake.
- Dot the apples with 1 tablespoon butter for added richness.
- Roll out the remaining dough and cover the apples, sealing the edges.
- Beat the egg whites and brush them over the top crust to help it brown beautifully.
- Bake in the preheated oven at 400 degrees F for 10 minutes. Then, reduce the heat to 350 degrees F and continue baking for an additional hour.
- Let the apple pie bake cool slightly.
- In a small bowl, mix 3 tablespoons powdered sugar with 1/2 tablespoon water to create a glaze. Drizzle the glaze over the cooled pie before serving.
Notes
For best results, use a mix of sweet and tart apples. Serve warm with vanilla bean ice cream for an extra treat. Store leftovers in the refrigerator for up to 3 days. The corn flakes add a unique texture and flavor, so don’t skip them.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 45
I am going to make this in the AM . sounds so delious gotta do.
Thanks for the recipe,
Dottie