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Preheat oven to 375°F. Combine flour and salt in a large bowl. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
On a well-floured surface, roll half of the dough into a 17-by-12-inch rectangle. Fold dough crosswise into thirds. Transfer to a large rimmed baking sheet and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl, combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough into a 15-by-10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with lightly beaten egg white.
Bake for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
In a small bowl, combine confectioners’ sugar and 3 to 4 teaspoons milk as needed to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars.