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For the pastry
Blend flour, salt, and margarine* by hand or food processor.
Whisk the egg yolk and milk together, then gently add it to the dough.
When pastry dough starts to come together, divide it in two with one portion slightly larger than the other. Let it rest for half an hour, covered, in the fridge.
Prepare your baking sheet. Butter, spray, or use parchment on a generous 12” x 17” rimmed baking sheet.
Roll the larger portion of dough onto a large surface dusted with flour or with icing sugar. You need to roll it more thinly than a pie crust, about 1/8 “ thick, so be patient! Transfer it carefully to your pan, taking care not to stretch it.
Roll out the top pastry after you have layered the filling.
*Note: you may use butter for this pastry, but it rolls out more easily with the softer texture of margarine.
For the filling
Peel, core, and quarter the apples.
(You may toss them with a bit of lemon juice or apple juice to keep them from browning if you wish, but drain the juice before slicing.)
Either run the quarters through the food processor, about 1/8”- 1/4” slices, or else slice by hand.
Layer the corn flake cereal and then the apples over the bottom crust. Mix white sugar and cinnamon together and sprinkle evenly over the apples. Preheat your oven to 400 F (375 F convection.)
Roll out the top crust and fold it carefully onto the apples. Pinch/fold/patch the top and bottom crusts together, fancy or rustic to your liking.
Brush with beaten egg white.
Slice large diagonal vents in the top.
Bake for 25-45 minutes in the top third of the oven. Check frequently and rotate if necessary.
Sift icing sugar and add milk, juice, or water until it is blended but not too runny. Drizzle it onto the finished pastry.