CHICAGO STYLE APPLE SLICES

FOR THE DOUGH:
2 1/2 cups flour
1 cup vegetable shortening (Crisco)
1 tablespoon sugar
1 teaspoon salt
1 egg, separated
milk added to the egg yolk to equal 3/4 cup total
FOR THE FILLING:
2 cans sliced apples (Not Pie filling type)
1 cup sugar
1 teaspoon cinnamon
1/2 cup crushed corn flakes
FOR THE ICING:
powdered sugar
water

Blend flour, shortening, 1 tablespoon sugar, and salt with pastry blender, like for a pie crust. Add the yolk-milk mixture to dry ingredients and mix thoroughly (use wooden spoon). Wrap in wax paper, refrigerate at least 1/2 hour.

Preheat oven to 400 degrees F.

Mix 2 cans of pie sliced apples (not Pie filling) with the 1 cup sugar, and cinnamon; set aside.

Roll out 1/2 of the dough between 2 sheets of wax paper. Fit into the bottom of a 9 1/2x13 1/2x1/2-inch pan. Let dough lap over the edges.

Into this sprinkle crushed corn flakes. Add apples, spreading evenly. Then roll other half of dough, cover and pinch all edges together.

Beat egg white, brush on top.

Bake in 400 degree F oven for 1 hour.

Glaze with thin icing of powdered sugar and water while hot.

Makes about 12
Number of servings depends on size of squares you cut.
Source: Kaycee