2 1/2 c. sifted flour
1 tbsp. sugar
1 tsp. salt
1 c. vegetable shortening or lard
1 egg, separated
Milk
2/3 c. crushed corn flakes
5 c. sliced, peeled apples
1 1/2 c. sugar
1 tsp. cinnamon

Sift together flour, sugar and salt. Cut in shortening, as for pie crust. Put egg yolk into measuring cup and add milk to make 2/3 cup. Add to first mixture and mix just enough so dough shapes into a ball. Roll out half of dough to 15x11 inch rectangle, then transfer to baking sheet (I use a jelly roll cake pan or cookie sheet).

Cover dough with corn flakes, then with apple slices. Mix the 1 1/2 cups sugar and cinnamon and sprinkle over apples. Roll out remaining half of dough for top crust and place over apples. Pinch dough edges together.

Beat egg white until stiff and spread on top crust. Bake in hot 400 degree oven for 40 minutes. While still hot, drizzle a glaze over top.

GLAZE:

1 c. confectioners' sugar (powdered sugar)
2 tbsp. lemon juice

Mix together and drizzle over top of cake. Cut into squares when cooled. Serves 12-24, depending on size of squares you choose to cut. (I find that rolling out the crusts on waxed paper makes it easier to transfer them into the pan.)