Sugar-spiced apple slices and a layer ofcrushed corn flakes are baked between two layers of butter pastrycrust.
Recipe: Fresh Apple PastrySquares
2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup butter, chilled, cut into pieces 1 large egg, separated 2/3 cup milk 1 cup corn flakes cereal, crushed 8 tart green apples, peeled, cored and sliced 2/3 cup granulated sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup powdered sugar
Preheat oven to 400°F (205°C).
Combine flour and salt in a large bowl.Cut in butter with a pastry blender until crumbly and well blended.
In a liquid measuring cup, beat egg yolklightly and add enough milk to make 2/3 cup. Stir into flourand mix with a fork to blend, stirring until mixture holds together.
Divide dough into two equal parts. Rollone portion large enough to line a 15 1/2 x 10 1/2-inch low-sidedbaking pan. Place dough in pan, pressing down lightly. (Thisdough will be the bottom crust.) Sprinkle with corn flake crumbs.
In a large bowl, mix apples, sugar, ginger,nutmeg and cinnamon. Spread evenly over bottom crust. Roll outremaining dough to roughly the same size and place on top ofthe apple mixture, pinching edges of dough together to seal.
Beat egg white and brush over crust fora glaze. Bake until pasty is golden brown, 50 to 60 minutes.
Let pastry cool slightly before siftingpowdered sugar over the top. Cut into squares and serve warmor at room temperature.
Makes 24 squares.
Cooking Tip: For variety, try a mixtureof apples and pears in this dessert. Or add raisins or otherdried fruit.
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