Apple pie bars

After the tomato day, next was apples!  We had a bunch and we always like to do our apple pie bars as the first apple dish of the season. Amara loves to help bake or cook and the fun tools make it even more special.

She and daddy carefully selected the apples, then he gave her a refresher lesson on the crank.

They quickly made short work of the big pile!  We used a variety of apples too, some sweet, some crunchy, etc. for the best balance.

Cora wanted in on the turning action too--she loves apples and being involved, so by the time one of them was bored, the next one was ready to jump in.

Amara followed it through though, all the way with me, till putting it in the oven (while little sis went to bed).  I love getting that time with her to watch her little mind work. And boy did she EAT them! She ate the most I think I've ever seen her eat of sweets of any kind!

Ingredients

FOR THE CRUST:

• 2-1/2 cups flour
• 1/4 teaspoon salt
• 1 cup butter
• 1 egg
• Milk (about 2/3 cup)

FOR THE FILLING:

• 1-3/4 cups cornflakes
• 8 cups peeled and sliced cooking apples (see first tip below)

• 1 cup sugar
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

FOR THE TOPPINGS:

• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

In a medium-size bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. With a fork, stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough. Halve the dough and flatten each half into a 3/4-inch-thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.  

Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

On a sheet of waxed paper, roll one portion of dough into a 15-1/2- by 10-1/2-inch rectangle. Transfer the dough to an ungreased 15- by 10-inch jelly roll pan. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

Roll out the remaining dough as in Step 3. In a small bowl, mix the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.

Bake the pastry until lightly browned, about 50 to 55 minutes. Let it cool for an hour, then mix the confectioners' sugar, milk, and vanilla extract to make a glaze and drizzle it over the top. When the dish has completely cooled, cut it into bars and serve.