Cherry Pie Bars

Ingredients:

Pastry:

½ cup milk   *    1 egg, separated

2 ½ cups flour   *   1 tsp. salt

Filling:
1 cup cold butter, cut into chunks

1 ½ cups crushed corn flakes cereal  

2 cans cherry pie filling   *   2 Tbsp. white sugar

Glaze:

1 cup confectioner’s sugar   *   2 Tbsp. milk

½ tsp. vanilla extract

Directions:

PREHEAT OVEN TO 350 DEGREES.

BEAT ½ CUP MILK AND EGG YOLK TOGETHER IN A BOWL.  Combine flour and salt in a separate bowl.  Cut butter into flour mixture using a pastry blender or a fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms.  Separate dough into 2 pieces.

Roll ½ of the dough on a floured work surface large enough to fit  in the bottom and up the sides of a 10x15-inch jelly roll pan.  Place dough on pan.  Sprinkle crushed cornflakes over dough.

Carefully spoon the cherry pill fulling over cornflake layer.

Roll remaining dough into an 11x16-inch rectangle on a floured surface; place on top of cherry layer.  Tuck ½ inch of dough under the bottom crust and gently seal edges.

Beat egg white in a bowl until foamy; brush over top dough layer.  Sprinkle white sugar over dough.

Bake in preheated oven until lightly browned, about 1 hour.  Transfer to a cooling rack to cool completely, about 3 hours.

Whisk confectioner’s sugar, 2 Tbsp. milk and vanilla extract together in a bowl until glaze is smooth.  Spoon glaze into a plastic bag and snip 1 corner.  Slice bars and squeeze glaze onto each bar.