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.

F.A.W.

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.