22 oz. pkg. pie crust sticks crumbed or
2 (11 oz.) pkg. pie crust mix
1/2 c. hot tap water
1/4 c. cornflake crumbs
10 c. thinly sliced & peeled apples
2 tbsp. lemon juice
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 tbsp. butter
1 egg, beaten

GLAZE:

1 c. powdered sugar
1-2 tbsp. water

Heat oven to 350 degrees. In large bowl combine 2 pie crust sticks and 1/4 cup hot water and mix until ball forms. Repeat with remaining pie crust sticks and hot water. Set ball aside. Roll 1 ball on lightly floured surface into 12 x 15 inch rectangle fit loosely into jelly roll pan. Sprinkle corn flake crumbs over dough.

In large bowl toss apples with lemon juice; layer over dough. Combine sugar, cinnamon and salt; sprinkle over apples. Dot with butter. Roll remaining ball of dough into 12 x 15 inch rectangle. Place on top of apples. Prick crust with fork, to allow steam to escape. Brush with egg. Bake at 350 degrees for 60-65 minutes or until golden brown.

In small bowl, mix glaze ingredients until smooth and drizzle on warm pastry. Cool and cut into bars.