Apple Bars

From Shirley Evans

This recipe is from Mary Chalmers in Willmar.

Crust:
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 c. crisco

Mix with a pastry blender or fork until the crust forms pea-sized lumps. (Or use 2 premade pie crusts.)

Filling:
1 egg, separated
2/3 c. milk
2/3 c. crushed corn flakes
5 c. sliced apples
1 1/2 c. sugar
1 tsp. cinnamon

Glaze:
1 c. powdered sugar
1 Tbsp. hot water
drop of almond extract

Put egg yolk in a cup and reserve egg white. Add milk to yolk and stir. Add to the pie crust dough. Mix as little as possible to make a soft ball.

Roll half of the ball to fit a 15x11-inch shallow pan. Sprinkle crushed cornflakes over dough in pan. Put apples over strust top with sugar and cinnamon. Roll out remaining dough for top crust. Pinch edges together. Beat the reserved egg white until stiff and spread on the top crust.

Bake at 375 degrees about 40 minutes.

Mix powdered sugar, water and almond extract to make glaze.

When the bars are done and still hot, drizzle with glaze.

To make this Joe-safe, use dairy-free milk.