Danish Pastry Apple Squares
|Flour||2 3⁄4 Cup (44 tbs), sifted|
|Shortening||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
|Crushed corn flakes||1 Cup (16 tbs)|
|Sliced peeled apples||8 Cup (128 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Egg white||1 , stiffly beaten|
|Confectioners sugar||1 Cup (16 tbs), sifted|
Sift together flour and salt.
Cut in shortening until crumbly.
Add enough milk to egg yolk to make 3/4 c.
Add to flour mixture; mix to blend.
Divide dough into two parts.
Roll half of dough to fit a 15 1/2 X 10 1/2 x 1" jelly roll pan.
Sprinkle bottom crust with corn flakes.
Combine apples, sugar and cinnamon, stirring gently.
Spread apple mixture over bottom crust on top of corn flakes.
Roll out other half of dough and place on top.
Pinch edges together to seal.
Beat egg white stiff and brush over top crust.
Bake in 400° oven 50-60 minutes or until golden.
While pie squares are baking, mix together confectioners sugar, vanilla and water.
Remove pie squares from oven at end of baking period and cool slightly.
Frost when crust is still warm.