Warm Apples with Cinnamon call my name all the time during the winter. Sometimes I just slice up an apple toss brown sugar and lemon juice together and warm the thing up in a bowl for a snack. Really, I’m that easy, no joke. It’s those simple things that win us all over anyways, so I’ll admit, warm apples are a weakness. In fact Apple pie is the only pie I like, yet I make every ones favorite. I think it’s funny, everyone else thinks I’m just strange. Strange as I am, this dessert, is a winner and with or without a crust, you can’t pass it up!
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
1 egg, separated
3 to 4 tablespoons milk
1 cup crushed cornflakes
9 cups thinly sliced peeled tart apples (about 10 medium)
1 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half. Roll one portion into a thin 15-in. x 10-in. rectangle. Transfer to the bottom of an un greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust.
Roll remaining dough into a thin 15-in. x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry.(I use milk only and sprinkle with just sugar) Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350° for 45-50 minutes or until golden brown.
For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.
Try not to eat it all, though I know how tempting it is!