Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Using a pastry cutter or two forks, cut the shortening into the flour until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the egg yolk and enough milk to reach the 1-cup line. Gradually add the milk mixture to the flour, stirring until a soft dough forms. Divide the dough into two equal halves.
2. Preheat Oven & Roll Bottom Crust:
Preheat your oven to 425°F (220°C). On a floured surface, roll out one half of the dough into a rectangle large enough to fit a 15×10-inch cookie sheet or jelly roll pan. Gently transfer the dough to the pan, pressing it into the bottom and allowing it to go slightly up the sides.
3. Add the Filling:
Sprinkle the corn flakes evenly over the bottom crust. This will absorb excess juice and prevent a soggy bottom. Arrange the sliced apples in a single, even layer on top of the corn flakes.
4. Season and Dot with Butter:
In a small bowl, mix the sugar and cinnamon together. Sprinkle this mixture evenly over the apples. Scatter the cubed butter evenly across the top.
5. Top, Seal, and Vent:
Roll out the second half of the dough to a similar size and carefully place it over the apple filling. Pinch the edges of the top and bottom crusts firmly together to seal. In a small bowl, beat the egg white with 1 teaspoon of sugar until frothy. Brush this egg wash over the entire top crust. Using a sharp knife, cut a few slits in the top to allow steam to escape during baking.
6. Bake:
Bake for 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
7. Glaze and Serve:
While the pie is still warm, prepare the glaze. Whisk the powdered sugar and vanilla extract together in a small bowl. Add milk, one teaspoon at a time, until you achieve a thin, pourable consistency. Drizzle the glaze generously over the warm pie. Allow the pie to cool for at least 20-30 minutes before slicing and serving.
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