Pastry:

2 1/2 cups all-purpose flour
1 tsp. salt
1 cup butter, chilled
1 large egg, separated
milk

Preheat oven to 350°F degrees.

In medium-sized mixing bowl, combine flour and salt. Cut small pieces of butter into the dry ingredients until a crumbly mixture forms. Separate egg and reserve egg white. Add enough milk to the yolk to produce 2/3 cup liquid and add to the pastry mixture. Stir into the mixture with a fork until dough forms a ball. Divide the pastry dough in half.

Apple Filling:

1 cup corn flakes, crushed
8 (8 cups) medium tart baking apples, peeled, cored, and sliced (up to 10)
1 cup granulated sugar
2 tsp. cinnamon, divided
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbsp. granulated sugar

On a lightly floured surface, roll half of dough into a 15-inch by 10-inch rectangle. Place pastry on the bottom of a 15-inch by 10-inch jelly-roll pan. Sprinkle with corn flakes and top with an even layer of sliced apples.

In small mixing bowl, combine 1 cup sugar, 1 1/2 teaspoons cinnamon, and nutmeg. Evenly sprinkle the mixture over apples.

Roll out remaining half of pastry dough into a 15 1/2-inch by 10 1/2-inch rectangle and place over apples.

Beat egg white with fork in a small mixing bowl until foamy. Brush egg white over the top layer of pastry dough.

In a small bowl, combine 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over pastry.

Bake at 350°F for 45 to 60 minutes or until lightly browned. Remove to cool just slightly before applying glaze.

Glaze:

1 cup confectioners' sugar
1/2 tsp. vanilla extract
1 tbsp. milk (up to 2)

In small mixing bowl combine confectioner's (powdered) sugar, vanilla, and enough milk for desired glaze consistency. Drizzle over warm bars. Slice into bars to serve.

Makes 3 dozen bars.