YIELD Makes about 3 dozen bars
INGREDIENTS
Crust Milk 1 egg yolk (reserve egg white) 2‑1/2 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) butter, softened Filling 1 cup graham cracker crumbs 8 cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium) 1 cup plus 2 tablespoons granulated sugar, divided 2‑1/2 teaspoons ground cinnamon, divided 1/4 teaspoon ground nutmeg 1 egg white Drizzle 1 cup powdered sugar 1 to 2 tablespoons milk 1/2 teaspoon vanillaPREPARATION:
- Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out half to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan.
- For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples.
- Roll out remaining dough into 15X10-1/2-inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned.
- For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars.