Apple Strudel

Ingredients

2 ½ C Flour

1 T sugar

1 tsp salt

1 C Crisco

1 egg separated

1 C crushed corn flakes or frosted flakes

Procedure

Cut Crisco into flour and salt.
Separate egg. Save the egg white in a cup for later. Place yolk in a measuring cup, fill cup with cold water to reach 2/3 cup and mix to break the yolk. Add this to the flour mixture.
Mix together and then form into a ball and cover with plastic wrap and chill in the refrig while you peel and slice the apples.
Roll out half of the dough and place it on a jelly roll pan.
Sprinkle the bottom crust with 1 cup of crushed corn flakes. Try to keep the flakes a 1/2 inch or more away form the edge of the crust so it can later be easily sealed.
Lay on 5-6 cups peeled and sliced apples again keeping them just away from the edge.
Sprinkle on a mixture of 1 to 1 ½ cups sugar(depends on the tartness of the apples) with 1 teaspoon + of cinnamon added.
Roll out the rest of the dough for the top crust and cover the apples. Seal edges well.
Beat the egg white and coat the top crust with it to glaze.

Bake at 400 degrees for 40 minutes until nicely golden brown and bubbly. While hot drizzle with a mixture of 1 cup powdered sugar with 2 tablespoons of lemon juice added.

Special Notes

Recipe from Patsy Lincolnhol originally from Dorothy Makruraskas

Tim uses some butter instead of Crisco and he adds more cinnamon. I have heard that many use frosted flakes instead of plain corn flakes, but then you should reduce the sugar.

To roll out the dough I get the counter top damp and then lay a piece of wax paper on it and get that slightly damp too. I coat the damp wax paper with flour and then roll the dough out into the size of the jelly roll pan using a well floured rolling pin. I usually divide the dough so there is slightly more in the part that will be used to cover the strudel because that needs to be larger. I put the rolled out dough onto the jelly roll pan and peel the wax paper off. I use the same process to roll out the top dough too.