Rustic Apple Pan Tart with Maple Glaze
recipe from Lisa @ The Cutting Edge of Ordinary adapted from a Pillsbury recipe

1 double piecrust
1 teaspoon flour
1 egg white, beaten

Filling
1 ½ cups corn flakes (don’t crush them!)
6 cups thinly sliced apples, about 5 medium (I used Granny Smiths)
¾ cup granulated sugar
1 teaspoon cinnamon

Glaze
½ cup powdered sugar
3 tablespoons maple syrup

Heat the oven to 350. Place one piecrust on a work surface and sprinkle with ½ teaspoon of flour. Now rub the flour all over to coat the crust. Place the crust flour side down on an ungreased cookie sheet lined with parchment.

Sprinkle the cereal over the crust to within ½ inch of the edge. Top with the apples. Combine the sugar & cinnamon in a bowl and then sprinkle over the apples. Brush the edge of the crust with the beaten egg white.

Now take the other half of the crust and just slightly push the edges with your fingers. You want it to be a little bit bigger than the bottom crust. Don’t go crazy and make it pizza pie size, just gently push it out maybe a half-inch bigger.

Place the piecrust over the top of the crust on the cookie sheet. Fold the edge of the bottom crust over the top crust, pinch the edge to seal and flute. Cut several slits in the top. Brush with remaining egg white. I sprinkled mine with demerara sugar just before I popped it into the oven.

Bake 45 to 55 minutes, or until crust is golden brown and apples are tender.

In a small bowl mix the glaze ingredients until smooth and drizzle over the warm tart. Serve warm or cold. If you topped it with some vanilla ice cream I wouldn’t squeal on ya either.