Glazed Apple Slices
2½ cups flour
½ teaspoon salt
1 cup cold butter, cut into small pieces
1 egg yolk
⅔ cup milk, separated
1 cup crushed cornflakes
2 large cans apple pie filling*
⅔ cup sugar
½ teaspoon ground ginger
1 teaspoon cinnamon
1 egg white
1 cup sifted powdered sugar
½ teaspoon vanilla
Coarse sugar if desired
13-by-18-by-1-inch ungreased baking sheet
Combine flour and salt in large bowl. Cut in butter until crumbly. (You may also use a food processor for this step.) Beat egg yolk and add enough milk to make ⅔ cup. Stir into flour mixture, mixing with hands if necessary and adding a little more flour if too sticky, to form a ball; divide into two discs with roughly 60 percent in one and 40 percent in another. Wrap each disc of dough in plastic wrap and refrigerate at least 30 minutes.
Roll larger piece of dough to approximately 14-by-20 inches to cover bottom pan and up come up sides about 1-inch. The dough is very forgiving, so don't worry if you need to patch a little.
Sprinkle corn flake crumbs evenly over dough. Combine pie filling, sugar, ginger and cinnamon in bowl; mix well. Spread mixture evenly over cornflakes. Roll remaining dough out and place on top of apple mixture; seal edges with a fork. Beat egg white until frothy and brush on top of crust.
Bake at 375 degrees for 50 to 60 minutes, or until golden brown. Remove from oven and cool slightly.
Combine enough milk (approximately 1 to 2 tablespoons) with powdered sugar to make a glaze. Add vanilla, and a little cinnamon if you'd like, and drizzle evenly over top of crust; Sprinkle with a little coarse sugar. Cool.
Cut into 3-by-3-inch slices and serve.
* Fresh apples may be substituted for pie filling if desired. Peel and thinly slice 5 to 6 apples and sprinkle with a little lemon juice to prevent browning. Layer on top of corn flake crumbs. Combine sugar and spices. Pour over apples. Proceed with recipe procedures, but be sure to cut a few slits in top of crust to allow steam from fresh apples to escape.
Serves 24
Penny Kazmier