1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples, peeled, sliced
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons sugar
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 350°F.
Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples.
Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars.
- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.
- To easily transfer pastry to baking pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.
- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
- Read more about this recipe on Recipe Buzz® Blog.