Lemon-Ginger Apple Pie Squares

Ingredients

• 8 cups apples peeled thinly sliced
• 0.7 cup butter 
• 1.5 cups cornflakes crushed
• 0.3 cup candied ginger finely chopped
• 2  egg whites beaten
• 2  egg yolk 
• 3 cups flour all-purpose gold medal®
• 2 tablespoons juice of lemon 
• 1.5 teaspoons lemon zest grated
• 0.8 cup milk 
• 0.5 teaspoon salt 
• 0.7 cup shortening 
• 3 tablespoons sugar 

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. Heat oven to 350°F. In large bowl, mix flour, 2 tablespoons sugar, the salt and lemon peel. With pastry blender or fork, cut in butter and shortening until mixture resembles coarse crumbs. Stir in egg yolks and 1/2 cup of the milk. With fork, stir until mixture leaves sides of bowl and forms a ball, adding milk 1 tablespoon at a time as necessary. Form dough into 2 balls.
2. On lightly floured surface, roll out 1 dough ball to 17x12-inch rectangle. Carefully place in ungreased 15x10x1-inch pan; press in pan and up sides. (Dough may not come completely to top of pan.)
3. Sprinkle dough evenly with crushed cereal. Arrange apples evenly over cereal.
4. Sprinkle with 3/4 cup sugar and crystallized ginger; drizzle with lemon juice.
5. Roll out remaining dough ball to 15x10-inch rectangle. Carefully place over apples; press to edges.
6. Brush top with egg whites; sprinkle with 3 tablespoons sugar. Make small slits in top of dough.
7. Bake 55 to 65 minutes or until golden brown and apples are tender. Cool 1 hour.
8. Serve warm or cool.