Serves: 75
Total Calories: 63

3 cups flour
1 teaspoon salt
1 cup vegetable shortening solid
7 tablespoons milk
1 egg yolk
1 cup corn flake crushed
7 cups apples peeled, diced tart cooking
1 cup sugar
1 teaspoon cinnamon ground
1 egg white lightly beaten
Vanilla Glaze (see below)
Vanilla Glaze
1 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
* See note below.

* In a small bowl, stir powdered sugar, water and vanilla until smooth. Makes about 1/2 cup. Preheat oven to 375°. Into a large bowl, sift flour and salt. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. In a small bowl, beat milk and egg yolk until blended. Stir into crumb mixture until moistened. Divide into two equal portions.

On a lightlyfloured surface, roll one portion of dough into a 17 x 12-inch rectangle. Transfer to a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, pressing dough up sides of pan. Sprinkle corn flakes in bottom.

In a large bowl, stir apples, sugar and cinnamon until well mixed. Spread evenly over corn flakes. Roll remaining dough into a rectangle, 1 inch larger than pan, and place on top of apples, pressing to seal edges. Pierce top with a fork to permit steam to escape during baking. Brush top with egg white. Bake for 50 to 60 minutes or until golden brown. Spread top with glaze while still warm.

Cut into 2 x 1-inch bars or 3-inch squares. Serve warm or at room temperature.

Nutritional Facts:

Serves: 75
Total Calories: 63
Calories from Fat: 24

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