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