CRUST

2½ cups all-purpose flour

1 tsp. salt

1 cup butter or margarine

1 egg yolk milk to make ½ cup

FILLING

1 cup crushed corn flakes

4 large apples, peeled and sliced

1 cup granulated sugar

1 tsp. cinnamon

1 egg white

Crust: Measure flour, salt and butter into bowl. Cut in butter until crumbly,

Using fork, beat yolk with small amount of milk in measuring cup. Add milk to make ½ cup. Add to flour mixture. Mix and shape into 2 equal balls. Roll 1 ball into 12x17-inch size. Put into 10x15-inch jelly roll pan pressing up sides.

Filling: Scatter corn flake crumbs over crust. Arrange apple slices over crumbs. Cover with sugar and cinnamon. Roll remaining pastry. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.

Beat egg white stiff. Brush over crust. Bake in 350°F oven for about 30-40 minutes until apples are tender.

Glaze while warm.

Glaze:

1 cup Icing sugar

1 tbsp. water

½ tsp. Vanilla

Beat all together. Spread or drizzle over warm crust.

Cuts into 15 pieces.

Karen Sexsmith

Danish apple bars