3 c. all-purpose flour
1 c. Crisco (I use butter flavor)
1/4 tsp. baking powder
1 tbsp. sugar
1 tsp. salt
1 egg yolk
2/3 c. plus 1 tbsp. milk
1 c. crushed corn flakes

Measure dry ingredients. Cut in shortening and mix like you do pie crust. Beat egg yolk and mix with milk. Mix with dry ingredients with fork until all is gathered together so that sides of bowl is left clean. Roll out half and place on cookie sheet, 15 1/2 x 10 1/2 inches.

Spread on top of bottom crust 1 cup crushed corn flakes or wheaties may be used. Peel 10 large apples and slice thin. Fill crust with apples and sprinkle 1 cup sugar, 1 teaspoon cinnamon, dash of nutmeg and dots of butter on top.

Roll out top crust and seal the edges. DO NOT CUT SLITS IN TOP CRUST. Beat egg white and brush on top of crust. Sprinkle with sugar and cinnamon. Bake in oven for 1 hour at 400 degrees or until apples are done. Before pie is cool, top with a thin coating of powdered sugar frosting if desired.

NOTE: This dough makes 2 double-crusted pies. I use this recipe for all my pie crusts. You can freeze the leftover dough if you like. When you want a single crust just take out of freezer and thaw; roll out like any crust.