-PASTRY-
2 1/2 c All-purpose Flour
1 ts Salt
1 c Butter; chilled
1 lg Egg; separated
Milk
APPLE FILLING
1 c Corn Flakes; crushed
8 (8 cups) Medium Tart Baking
-Apples; peeled, cored,
-and sliced (up to 10)
1 c Granulated Sugar
2 ts Cinnamon; divided
1/2 ts Ground Nutmeg
1 Reserved Egg White
2 tb Granulated Sugar
-GLAZE-
1 c Confectioner’s Sugar
1/2 ts Vanilla Extract
1 tb Milk; (up to 2)
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today’s offering is from Recipe-a-Day member Shirley H., and it
appears this cook also enjoys the feasts of the Fall harvest.
Shirley H. is most likely one of the most popular employees at her
workplace. She informed The Cook & Kitchen Staff that she took today’s
recipe to work and that “It was just like apple pie… Everyone loved it!”
The Kitchen Staff had much the same reaction when we prepared today’s
recipe with tart Granny Smith Apples.
Makes About 3 Dozen Bars
Pre-heat oven to 350-F degrees.
In medium-sized mixing bowl, combine flour and salt. Cut small pieces of
butter into the dry ingredients until a crumbly mixture forms. Separate egg
and reserve egg white. Add enough milk to the yolk to produce 2/3 cup
liquid and add to the pastry mixture. Stir into the mixture with a fork
until dough forms a ball. Divide the pastry dough in half.
On a lightly floured surface, roll half of dough into a 15-inch by 10-inch
rectangle. Place pastry on the bottom of a 15-inch by 10-inch jelly-roll
pan. Sprinkle with corn flakes and top with an even layer of sliced apples.
In small mixing bowl, combine 1 cup sugar, 1 1/2 teaspoons cinnamon, and
nutmeg. Evenly sprinkle the mixture over apples.
Roll out remaining half of pastry dough into a 15 1/2-inch by 10 1/2-inch
rectangle and place over apples.
Beat egg white with fork in a small mixing bowl until foamy. Brush egg
white over the top layer of pastry dough.
In a small bowl, combine 2 tablespoons sugar and remaining 1/2 teaspoon
cinnamon and sprinkle over pastry.
Bake for 45 to 60 minutes or until lightly browned. Remove to cool just
slightly before applying glaze.
In small mixing bowl combine confectioner’s (powdered) sugar, vanilla, and
enough milk for desired glaze consistency. Drizzle over warm bars. Slice to
serve.
Yields
36 Servings