Apple Flan

Every year when the stone fruit comes out, my mother makes a peach flan.  I know the picture doesn’t look like a flan, it looks like a fruit tart, but my mother always referred to it as a flan, so the title stuck.  Anyway, whenever there was a party in the spring or summer, my mom pulled out this classic recipe and it was always a huge hit.  Then one fall, my mom thought, what if we used apples instead of peaches and a new classic was born.

Making the dough for the crust

I love apples. I especially love apple pie.  but I’ve never made an apple pie because pie crust scares the hell out of me.  I’ve tried numerous times to make it and it never turns out right.  It’s not flaky enough, it breaks apart while I try to line the pie plate… you name a fiasco associated with pie crust and it’s probably happened to me.  And that’s why this is my favorite apple recipe and why I make it as much as I can.  The crust has to be the easiest crust on earth to make because you don’t have knead it, roll it, or do anything else you would normally have to do with pie crust.  You just toss all the ingredients in the food processor, turn it on, and voila.  As a matter of fact the only thing hard about this recipe is the design you make with the apples.  But even that only takes about 5 minutes. 

Seriously, if you’re looking for an apple pie recipe to wow your family or friends with this Christmas or New Years… or for any party or gathering you might have, this is the recipe for you.

This is what the flan looks like just before it goes in the oven.

Apple Flan

Pie crust

  • 1/2 cup of butter
  • 1 1/2 cups of flour
  • 1/3 cup of sugar
  • 1 egg yolk (save the white for later)


  • 5 apples, peeled, cored and sliced – reserve half of 1 apple for center
  • 1/2 cup brown sugar
  • 3 Tbsp flour


  • 1/4 cup of cherry or cranberry jam


For the crust

Place all the ingredients in the food processor and pulse until well mixed.  Place flour mixture in a zip-lock bag and chill for 20 minutes.

Press the chilled flour mixture into a tart pan.  Pour the egg white over the crust and spill off the excess.

Put the crust-filled pan in the refrigerator for 20 minutes.

For the filling

Mix the flour and the brown sugar together.  Add the sliced apples to the mixture and toss, making sure the apples are coated.

Putting the flan together

Preheat the oven to 375°F.

Pull the crust out of the refrigerator and place the apples on it on end in a circular design with the half apple in the center.

Once finished, dot the tart with butter.

Bake at 375°F for 45-50 minutes.

While the flan is cooking, place the jam in a small sauce pan and warm over a low heat, stirring constantly until melted.

Once the pie is done, pull it out of the oven and “paint” the melted jam over the apples. Let cool for 10 minutes, slice and serve.