Apple Bar

I'm not sure how many years ago I tasted this apple bar at my friend Lorna's house. . .at least 10 years ago, and since then I've been rolling out pans of it every fall.

The crust is thin. . . .very thin. You need to have the right sized pan in order for it to be right. I have a heavy good quality 10 X 15 inch pan which I cut a piece of parchment paper to lay at the bottom. This isn't really necessary but it protects the pan a bit when you slice up the bar.

I use a food processor to make the dough, but you can use a pastry blender and get a bit of a workout in the process. . .I also use a apple slicer for the apples. . .but again, a little peeling and slicing apples thin never killed anyone.

Apple Bar

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 3 egg yolks
• Milk to make 2/3 cup in the measuring cups where your yolks are
• 1 cup crushed corn flakes, bran flakes . . either works great
• apples . . . at least 4 large apples. . .up to 6. . depending on the size
• 2/3 cup sugar
• 1 teaspoon cinnamon .. optional
• 3 egg whites
• 1 cup icing sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

1. Preheat your oven to 375
2. Beat the egg yolks in a measuring cup and add milk to measure 2/3 cup liquid
3. Put your flour and salt into a large mixing bowl and cut in your butter until it is like oatmeal
4. Add the yolk and milk mixture and stir with a fork.
5. Put onto the counter and knead it into a ball and then flatten and wrap in plastic and put it in the refrigerator
6. Peel and slice the apples. . start with 4 large ones, you will lay the apple slices down in rows, slightly overlapping them.
7. Divide the pastry in half.
8. Roll out the first piece large enough to fit in the cookie sheet with all sides hanging over the edge an inch
9. Sprinkle your crushed cornflakes on the crust. . .
10. Arrange the apples on top.
11. Sprinkle with the sugar.
12. Roll out the second piece of pastry and lay it on top.
13. Press the edges together and roll them up. . .and then press with fork tines to seal.
14. Beat the egg whites until stiff. . . .
15. Spread them over the pastry . . . as even as you can.
16. Bake the bar until golden brown about 40 minutes. . .
17. Mix the icing sugar, water and vanilla until smooth. . . drizzle over the hot pastry.
18. Serve when still slightly warm or cool.