Irene's Apple Bar.
Irene's Apple Bar Sift 2-1/2 cups flour, 1 tsp. salt and 1 tsp. sugar together. Cut in 1 cup shortening or butter. Cut shortening in to point where it is like large crumbs. Separate 1 egg, beat yolk slightly, and add to milk to make 3/4 cup liquid. Add this gradually to flour mixture and form dough into a ball. Let dough rest while you prepare the apples. You will need a good layer of thinly sliced apples--about 2 to 2.5 cm (3/4 to 1") thick, approx. 1 dozen (depending on size). Goodland or Norland are good varieties. Divide dough in uneven halves and roll the larger for the base. Start it on the board in a nice rectangle and move it to the floured jelly roll pan when it's about 8x12". It's best if the pan has low or sloped sides. Then continue rolling until it fits the pan and pushes up on the sides. A tumbler will roll into the corners. Sprinkle pastry evenly with 1 cup crushed Cornflakes. Arrange sliced apples over cereal leaving .75 cm (3/4") around sides. Sprinkle over apples: 1/4 cup brown sugar and 1/4 cup white sugar (Goodland apples require more) mixed with 1 tsp. cinnamon and 1/2 tsp. nutmeg. Roll remaining dough to use to cover top. Roll pastry over rolling pin and lift to edge of pan to unroll over apples. Moisten edges of bottom pastry and seal top to bottom. Fold bottom over top and pinch in place. Beat egg whites till quite stiff and brush over pastry. Bake at 400[degrees]F for 15 minutes. Reduce heat to 350[degrees]F and bake another 30 minutes. While still warm, drizzle top with this mixture: 1 cup icing sugar, 1 tsp. vanilla and 1 to 2 tbsp. water. I cut it in half and freeze it in two pieces or eat one, and freeze one. Cut in squares to serve.
Editor's Note: I make this recipe using apples from my neighbour's tree. I like to add raisins, and, as I never seem to have Cornflakes, I have tried both Granola Raisin Bran and Just Right to good result.