Like apple pie, only easier and large enough to feed a crowd. Apples in a delicious pastry that can be cut into large squares or smaller bars. Perfect for homegrown apples and taking to potlucks.
Use pastry blender to cut shortening into flour until crumbly.
In separate small bowl, mix egg and milk. Gradually add to the flour mixing just until ingredients come together to form a ball. Store in fridge until ready to use.
Filling
Wash, peel, core and slice apples.
In large bowl, toss apples with sugar and pie spice to coat evenly.
Assembly
Preheat oven to 400°F.
Split dough into halves.
Roll one half into a rectangle to cover most of the bottom of a 9x13 baking sheet with low sides. Sizing does not need to be exact.
Sprinkle dough with crushed cereal.
Top with apples leaving a 3/4 inch border around the edges. Wet border with water.
Roll other half of dough to cover top.
Fold bottom dough over top, pinch together to seal tightly and flute edges.
Make 10-12 slits across the top dough to allow steam to escape.
For a shiny top crust, beat egg white until frothy and brush over pastry.
Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for an additional 30 minutes.
Remove from oven and cool on cooling rack.
Glaze
Mix icing sugar and smallest amount of lemon juice in bowl until no lumps remain. If needed add more lemon juice to get a slightly liquidy consistency.
Drizzle over baked bars when they have cooled slightly but are still warm.
Notes
If you don't have pie spice, use 1 tsp cinnamon and 1/2 tsp nutmeg. Freeze extras before adding the glaze.