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Crust:
2 1/2 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg, separated, yolk beaten with enough milk
to equal 2/3c. (Reserve the egg white.)
Filling:
1 c. crushed corn flake cereal
8 c. peeled, cored, sliced tart cooking apples
(I actually use more -- I like it with a lot of apples.)
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 reserved egg white
2 Tbsp. sugar
1/2 tsp. cinnamon
Glaze:
1 c. powdered sugar
1 to 2 Tbsp. milk
1/2 tsp. vanilla
Directions:
Pre-heat oven to 350 degrees.
In medium bowl combine flour and salt. Cut in the shortening until crumbly. With a fork, stir in egg yolk and milk until the mixture leaves the sides of bowl and forms a ball. Divide in half.
On lightly floured surface roll half of dough into 15" x 10" rectangle; place on bottom of ungreased 15" x 10" x 1" jelly roll pan. Sprinkle with cereal. Layer apples over cereal.
In a small bowl, combine 1c. sugar, 1 1/2 tsp. cinnamon and nutmeg. Sprinkle over the apples. Roll remaining half of dough into 16" x 11" rectangle. Place over apples.
In a small bowl, beat egg white with fork until foamy. Brush over the top crust. In a small bowl, stir together 2 Tbsp. sugar and 1/2 tsp. cinnamon. Sprinkle over the crust.
Bake for 45 to 60 min. or until lightly browned. In a small bowl, stir together all glaze ingredients. Drizzle over the warm dessert. Cut into bars.
Yield: 3 dozen bars |
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