Dutch Apple Bars

I have been making these for my family for almost 50 years.  It's a
must-make every fall!  Use granny smith apples and best made in a true 15 x 10 x 1 inch jelly roll pan.

Ingredients:
2 1/2 cups flour
1 teaspoon salt
1 cup shortening (yes, Crisco)
1 egg yolk
Milk
1 cup cornflakes (real Kellogg's cornflakes)
8-10 tart cooking apples, peeled, cored and sliced (8 cups)
3/4 - 1 cup sugar
1 teaspoon cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
4-5 teaspoons milk

In a large bowl combine flour and salt.  Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.  

In a liquid measuring cup, beat egg yolk lightly.  Add enough milk to make 2/3 cup liquid.  Stir well to combine.  Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky).  Divide mixture in half.

On a well-floured surface, roll half of the dough into a 17x12 inch rectangle.  Fold dough crosswise into thirds.  Transfer to a 15 x 10 x 1-inch jelly roll pan and unfold dough, pressing to fit into the bottom and sides of the pan.  Sprinkle with cornflakes.

Top evenly with apples.  In a small bowl combine granulated sugar and cinnamon.  Sprinkle mixture over apples.  Roll remaining dough to a 
15 x 10-inch rectangle.  Fold dough crosswise into thirds.  Place atop apples and unfold the dough.  Crimp edges or use the tines of a fork to seal.  Cut slits in the top.  
Brush the top with the beaten egg white.

Bake in a 375-degree oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes to prevent over-browning.

Glaze:
In a small bowl, combine powdered sugar and 5 teaspoons milk to make a drizzle consistency.  (I used 5 teaspoons milk as I like the a thinner drizzle).  Drizzle over warm bars.  Let cool completely on a wire rack.

Cut into bars.