Danish Apple Bars

[Guest guest]

Danish Apple Bars

 

Ingredients

Crust:

2 1/2 c. sifted flour

1 t. salt

1 c. shortening

1 egg yolk, slightly beaten

milk

 

Directions

Filling:

1 c. crushed corn flakes

4 large cooking apples (Granny Smith)

1 c. sugar

1 t. cinnamon

1 egg white

 

Glaze:

1 c. sifted powdered sugar

1 T. water

1/2 t. vanilla

 

Sift together flour and salt in a bowl. With pastry

blender, cut in shortening until mixture resembles

cornmeal. Combine egg yolk with enough milk to make

2/3 cup liquid. Slowly add egg-milk mixture to

flour-shortening mixture. Mix just until dry

ingredients are moistened. Divide dough in half. Roll

1/2 of dough into a rectangle, 17×12 inches. Place in

a greased jelly roll pan, bringing the pastry up the

sides. Sprinkle the crushed corn flakes over the

pastry in the pan. Peel and slice apples. Arrange them

evenly over the corn flakes. Combine sugar and

cinnamon. Sprinkle over apple slices. Roll other half

of pastry into a 15 1/2×10 1/4 inch rectangle. Place

over apples. Moisten edges with milk and pinch top

layer to the bottom layer. In a separate bowl, beat

egg white until stiff peaks form. Brush evenly over

top crust. Bake at 400° for one hour. While warm, ice

with glaze. Cut into bars when cool.