| | Directions | | Cut shortening into flour and salt. Add enough milk to egg yolks to make a "scant" 2/3 C. Add liquid to dry ingredients and combine. Divide dough and roll larger half for jellyroll pan. (roll the dough over your rolling pin to transfer to the pan) Sprinkle pastry with crushed corn flakes. Layer apples on corn flakes then sugar and cinnamon mixture. Top with 2nd pastry. Flute edges and brush with egg whites beaten just until foamy. Bake 1 hour at 350°. Glaze: Combine and spoon over top when slightly cooled. Tip: roll pastry until large enough, then roll over rolling pin and unroll over the jellyroll pan. |
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| Ingredients | | - |  | 2 1/4 cups sifted flour |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup shortening |
| - | | 2 eggs, separated |
| - | | milk |
| - | | 1 1/2 cups crushed corn flakes |
| - | | 5 cups sliced apples |
| - | | 1 cup Sugar |
| - | | 1 1/2 teaspoons cinnamon |
| - | | Glaze |
| - | | 1 1/4 cups powdered sugar |
| - | | 3 tablespoons water |
| - | | 1/2 teaspoon vanilla |
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