Milk
1 egg yolk, reserve egg white
2 1/2 c. all-purpose flour
1 tsp. salt
1 c. butter, softened

FILLING:

1 c. crushed corn flake cereal
8 c. peeled, cored, 1/4" sliced tart cooking apple (about 8-10 med.)
1 c. granulated sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbsp. granulated sugar
1/2 tsp. ground cinnamon

For crust: Add enough milk to egg yolk to measure 2/3 cup; set aside in medium bowl, combine flour and salt. Cut in butter until crumbly. With fork, stir in milk mixture until dough forms a ball, divide into halves. Roll out 1/2 the dough, on lightly floured surface, into a 15 x 10 inch rectangle. Place on bottom of ungreased 15 x 10 x 1 inch jelly roll pan.

Filling: Sprinkle cereal over top; layer apples over cereal. In small bowl, combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples. Roll remaining 1/2 dough into a 15 1/2 x 10 1/2 inch rectangle, place over apples.

In small bowl, with fork beat egg white until foamy, brush over crust. In another small bowl, with fork beat egg white until foamy, brush over crust. In another small bowl, stir together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over crust. Bake for 45-60 minutes or until lightly brown in 350 degree oven.

For glaze: In small bowl, stir together all glaze ingredients. Drizzle over warm bars. Cut into bars. Serves 3 dozen bars.