Danish Apple Bars - Gail Pearson Lithgow

2 ½ cups flour, sifted
1 tsp. salt
1 cup shortening
1 egg yolk
milk (added to egg yolk to make 2/3 cup liquid)
1 cup crushed cornflakes
4 large apples
1 cup sugar
1 tsp. cinnamon
1 beaten egg white

Sift the flour and salt together and cut in the shortening. Combine egg yolk and milk and add slowly to the flour mixture. Don’t work the dough very much. Divide in half. Roll out half of the pastry and place in jelly roll pan. Press up on sides of pan. Sprinkle with the crushed corn flakes. Peel and slice the apples and arrange over corn flakes. Combine sugar and cinnamon and sprinkle over the apples. Roll out remaining half of dough to fit over the top. Moisten edges and press together. Beat the egg white and brush over the top crust. Bake at 375 degrees for about 1 hour. While warm, glaze with the following: 1 cup powdered sugar, 1 T water, 1 tsp. vanilla. Cut into squares.