Apple Pie Bars III

By Addie

Apple pie in a pleasing treat size. These apple bars are an all-time favorite, perfect for after school snacks, coffee with friends or as an easy dessert.

Ingredients

• Pastry:
• 1 egg, separated, reserve egg white
• 1/2 cup milk
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, cut into chunks
• ....................................
• Filling:
• 1 cup crushed corn flakes
• 8-10 medium (8 cups) tart cooking apples, peeled, sliced
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 reserved egg white
• 2 tablespoons sugar
• .............................
• Glaze:
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Preparation

Step 1

Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.
Recipe Tip

- If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.

- To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.

- Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.