2 1/2 c. all-purpose flour
1 tsp. salt
1 c. butter, softened
1 egg, separated, yolk beaten with enough milk to equal 2/3 c., reserve white

FILLING:

1 c. crushed cornflake cereal
8 c. (8 to 10 med.) cooking apples, cored, peeled, sliced
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 reserved egg white
2 tbsp. sugar
1/2 tsp. cinnamon

GLAZE:

1 c. powdered sugar
1 to 2 tbsp. milk
1/2 tsp. vanilla

Heat oven to 350 degrees. In medium bowl combine flour and salt; cut in butter until crumbly. With fork stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface roll half of dough into 15 x 10 inch rectangle; place on bottom of ungreased 15 x 10 x 1 inch jelly roll pan. Sprinkle with cereal; layer apples over cereal.

In small bowl combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg. Sprinkle over apples. Roll remaining half of dough into 15 1/2 x 10 1/2 inch rectangle; place over apples.

In small bowl beat egg white with fork until foamy; brush over top crust. In small bowl stir together 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned. In small bowl stir together all glaze ingredients; drizzle over warm crust. Cut into bars.