CRUST:

4 1/2 cups all-purpose flour
1 1/2 cups shortening
1 1/2 tsp. salt
1/4 cup sugar
3 eggs, separated
milk

Mix flour, shortening, salt and sugar to crumb stage (like pie crust). Use 3 beaten egg yolks plus enough milk to make 1 cup of liquid. Add liquid, a little at a time, to crumb mixture just enough to moisten. Dough should hold together very easy when pinched. Roll out a little more than 1/2 the dough to fit a 1/2 sheet pan. Press the dough into pan.

Note: If the dough tears not to worry, but make sure the tears are sealed with some extra dough so the apples do not leak through. Great way to work with the dough is once it is rolled out roll it over the rolling pin and then roll the dough from the rolling pin over the sheet pan.

APPLE FILLING:

12 to 15 medium apples (approximately 5 lb.)
1 cup sugar
1 1/2 tsp. cinnamon
1 heaping tbsp. all-purpose flour
3 cups cornflakes (or other flaked cereal)
1/2 cup (1 stick) butter, melted

Over the dough in the pan sprinkle 3 cups of flaked cereal.

Peel and slice the apples. Mix cinnamon, sugar and flour. Toss this mixture with the sliced apples. Place the apple mixture onto the flaked cereal. Drizzle melted butter over the apple mixture.

Roll out remaining dough and place on top of the apple mixture. Again not to worry if it tears and this time you do not have to assure the tears are fixed the next step hides the flaws.

Whip 3 egg whites to soft peak stage. Spread even over the top crust. Sprinkle with just a little bit of sugar.

Bake at 350°F on center rack of oven for 1 hour 15 minutes or until apples are tender.

GLAZE:

1 1/2 cups confectioners' sugar
1 tbsp. corn syrup
1/2 tsp. vanilla
1/2 tsp. cinnamon
milk

Mix confectioners' sugar, corn syrup, vanilla, cinnamon and enough milk to make the glaze fluid enough to drizzle.

While still warm drizzle the browned egg whites with the glaze mixture.

Cut into oblong bars. Makes around 36 bars.

Submitted by: SJW