All these years later, I am making this dessert for the Covey boys. We now get to make it with Macs from Bill's lovely mature tree. As fall rolls around and you visit Apple Hill or just take advantage of the new crop of apples at the farmers' market, I hope you will try this yummy apple treat.
For the Crust:
2 1/2 cups all purpose flour
1 tbsp. sugar
1 tsp. salt
1 cup shortening
1 egg (separated)
enough milk added to the egg yolk to make 2/3 cup
For the filling:
2/3 cup corn flakes
5 cups apple slices
1 1/2 cups sugar (I only used one and think 3/4 cup would be plenty)
1 tsp. cinnamon
Combine the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Whisk the egg yolk and milk together and stir into the flour mixture. Press the dough into a ball. Wrap in plastic wrap and chill if not using right away.
When ready to bake, preheat oven to 400 degrees. Roll out half the dough and place on a cookie sheet. (Pat used to be able to completely line a jelly roll pan. I had more of an oblong on my cookie sheet.) Layer the corn flakes, apples, sugar and cinnamon on the prepared dough, leaving 1 inch clear along the edges. (There is no indication of dotting with butter in Pat's written recipe, but I think it a good idea.) Combine the egg white with 1 tablespoon water and whisk to combine. Brush the clear area on the edge of the dough with the egg white mixture. Roll out the remaining dough to fit over all. Seal and crimp the edges. Brush top of dough with the remaining egg white mixture. Cut a few slits in top crust to allow steam to escape. Bake in the preheated oven for 40 minutes.
Remove from oven. If desired, drizzle with a glaze made from 1/2 cup powdered sugar combined with 2 teaspoons lemon juice.
Makes 8 servings