Fresh Apple Pastry Squares
Sugared and spiced apple slices and a layer of crushed corn flakes are baked between two layers of a butter pastry crust.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled, cut into pieces
1 large egg, separated
2/3 cup milk
1 cup corn flakes cereal, crushed
8 tart green apples, peeled, cored and sliced
2/3 cup granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
- Preheat oven to 400°F (205°C).
- Combine flour and salt in a large bowl. Cut in butter with a pastry blender until crumbly and well blended.
- In a liquid measuring cup, beat egg yolk lightly and add enough milk to make 2/3 cup. Stir into flour and mix with a fork to blend, stirring until mixture holds together.
- Divide dough into two equal parts. Roll one portion large enough to line a 15 1/2 x 10 1/2-inch low-sided baking pan. Place dough in pan, pressing down lightly. (This dough will be the bottom crust.) Sprinkle with corn flake crumbs.
- In a large bowl, mix apples, sugar, ginger, nutmeg and cinnamon. Spread evenly over bottom crust. Roll out remaining dough to roughly the same size and place on top of the apple mixture, pinching edges of dough together to seal.
- Beat egg white and brush over crust for a glaze. Bake until pasty is golden brown, 50 to 60 minutes.
- Let pastry cool slightly before sifting powdered sugar over the top. Cut into squares and serve warm or at room temperature.
Makes 24 squares.
Tip: For variety, try a mixture of apples and pears in this dessert. Or add raisins or other dried fruit.