These are simple, but exquisite. The cornflakes give the squares body and texture, and the hint of almond extract in the glaze contrasts nicely with the apple flavor.
2-1/2 c flour
1 c corn flakes
1 c butter
3/4 c sugar
4-6 apples, cored and sliced
1 egg yolk
1 t cinnamon
1 c confectioners’ sugar
Preheat oven to 375°F.
Beat egg yolk in measuring cup and add enough milk to make 2/3 cup liquid.
Mix flour and salt, and cut in butter with a pastry blender.
Mix wet and dry ingredients together until it forms a dough. Divide in half.
Roll out half the dough to fit into a 15-1/2” cookie sheet, pressing it into bottom and sides. Sprinkle with corn flakes. Top with apples.
Combine sugar and cinnamon and sprinkle over apples.
Roll out remaining dough and place on top of apples. Seal edges. Cut holes in dough to let steam escape.
Bake for 50-60 minutes, until crust is brown and apples are soft.
Mix confectioners’ sugar with 3 T milk and a few drops of almond extract. Drizzle over warm squares.