The kids and I tried a new recipe today. I have to admit that I did want to fling the dough across the room a few times yet I am still going to share it here. The end results were delicious! The only reason I had trouble was because it seems that every time I make something with a homemade crust, there’s never enough crust! I thought it would bake up terribly with the filling oozing out since I didn’t have enough to crimp the top and bottom crusts together, but it didn’t ooze at all. In short, it’s a kid-friendly, pretty fool-proof recipe.
The original posting of this recipe is from Family Fun (one of my absolute favorite family-related magazines. You must subscribe if you don’t already. So much better reading in bed or over a snack at the table than online constantly).
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1 cup butter
- 1 egg
- milk (about 2/3 cup)
- 1 3/4 cups cornflakes
- 8 cups peeled and sliced cooking apples*
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
1) 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.
2) Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.
3) 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.
4) 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.
5) 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.
6) 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.
*Family Fun suggests Macintosh apples since they bake both tart & sweet. I used a mixture of Macs and a Granny Smith thrown in for good measure.