- Cooking Time: 50-60 minutes
- Servings: 24
- Preparation Time:
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup butter flavored shortening
- 1 egg yolk
- 2/3 cup cold milk
- 1 egg white
- 1 1/2 cups frosted cornflakes
- 8 tart baking apples (I used a combination of HoneyCrisp and Zestar), cored, peeled and sliced
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 tablespoon cold butter, cut into pieces
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon almond extract
- Preheat oven to 350 ° F; grease and flour a 9 X 13 inch pan.
- In a large bowl, combine the flour and the salt. With a fork, cut in the shortening until the mixture is crumbly. Beat the egg yolk into the cold milk and slowly add it to the flour mixture, stirring it together until it forms a ball. Turn the dough onto a floured surface and gently knead a little more flour into it if it is too sticky (avoid handling it too much, or the crust will be tough). Divide the dough in half. Sprinkle a little flour on a piece of parchment paper or a silpat and roll out one half of the dough into a large enough rectangle to cover the bottom and sides of the 9 X 13 inch pan. Turn the dough into the pan and gently press it into place.
- Beat the egg white until it is slightly frothy. Brush the bottom and sides of the dough lightly with the egg white and reserve the rest for later. Sprinkle the frosted cornflakes evenly over the dough. Arrange the apple slices over the cornflakes.
- In a small bowl, combine the white sugar, brown sugar, cinnamon and cardamom. Sprinkle the sugar mixture over the apples; dot with the butter pieces.
- Roll out the remaining dough and place over the top of the apples. Pinch all of the sides to seal and cut a few lines on the top to vent. Brush some of the remaining egg white over the top of the dough.
- Bake in the preheated oven for 50 to 60 minutes, or until golden brown. In a small bowl, combine the powdered sugar, milk and almond extract. Drizzle over the warm pie.
NotesI can't believe that the leaves are changing colors already!! Instead of thinking that they were all distressed from the lack of water this summer, I prefer to think of it as a personal sign for me to start the fall baking extravaganza. My husband is already having a craving for some apple pie slices and since I found about a dozen variations on them, I just created my own version. These are great---the crust is sturdy enough to enable you to eat these with your hands. No fine china required, but if you are so inclined, then just warm up a piece and serve it with ice cream!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
HalFire: A Passion for HotWings!
I'm Making Cookies! with Douglas E. Welch
Family and Friends Starter CookBookSee More
Apricot Glazed Chicken Breasts
Blueberry Light MuffinsSee More