2 1/2 c. unsifted all-purpose flour
1 tsp. salt
1 c. plus 2 tbsp. butter
1 egg yolk
Milk
1 c. Corn Flakes, crushed
8 c. (2 qts.) peeled, cored, sliced tart apples
2/3 c. sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 egg white, stiffly beaten
1 c. confectioners sugar, sifted
1/2 tsp. pure vanilla extract
1 to 2 tbsp. water

Preheat oven to 400 degrees. In large bowl, stir flour and salt together. Cut in butter with pastry blender until crumbly. Beat egg yolk lightly with fork in measuring cup. Add enough milk to egg yolk to make 2/3 cup. Stir milk into flour mixture; mix with fork to blend, stirring until mixture holds together and cleans side of bowl. Divide dough into two parts. Roll half of dough to line a 15 1/2 x 10 1/2 x 1 inch pan. Place dough in pan, pressing down lightly, to form bottom crust. Sprinkle bottom crust with Corn Flakes. In large bowl, combine apples, sugar, ginger and cinnamon; stir to mix. Spread apple mixture over bottom crust. Roll out remaining half of dough and place on top. Pinch edges of dough together to seal. Brush stiffly beaten egg white over top crust. Bake 50 to 60 minutes or until golden brown. Combine confectioners sugar, vanilla and water smoothly to make frosting. Let pastry cool slightly, then frost while crust is still warm. Cut into squares. Makes 16 servings.

The best apples for our Fresh Apple Pastry Squares would be Cortland, Rhode Island Greening, Baldwin or Northern Spy.