Preheat oven to 350°
3 cups flour
2 tablespoons sugar
1/2 cup shortening
1/2 cup cold butter
2 egg yolks, beaten
1/3 cup milk
6 cups apples, peeled, cored, thinly sliced
1 cup sugar
1 cup crushed cornflakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white, beaten
Icing
1 1/2 cups icing sugar
1/4 teaspoon almond extract
2 tablespoons milk
For pastry, in a large bowl, combine flour, 2 tablespoons of granulated sugar, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.
In a small bowl, whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Using your fingers, gently knead the pastry just until a ball forms. Divide pastry into 2 portions, making one portion slightly larger than the other. Wrap and chill until needed.
For filling, in an extra-large bowl, combine apples, 1 cup granulated sugar, cornflakes, cinnamon, and nutmeg. Set aside.
On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 9" x 13" baking pan. Spoon filling evenly into pastry-lined pan.
Roll the remaining pastry between 2 pieces of waxed paper to a 9" x 13" rectangle. Carefully peel off top sheet of waxed paper. Invert pastry, pastry side down, over the apple layer. Carefully peel off waxed paper. Press edges the two rectangles together using wet fingers. Cut a few slits in the top pastry; brush lightly with egg white.
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
Drizzle with icing. Let stand until icing is set. Cut into bars. Makes 32 bars.
