- 2 refrigerated uncooked pie crusts
- 4 cups apples, peeled, cored and sliced (about 4–5 apples)
- 1/2 cup crushed cornflakes (regular or sweetened)
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup confectioner’s sugar
- 1/3 cup maple syrup
- Preheat oven to 375
- Line an 8×8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.
- Cut the piecrust dough into rough 9×9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.
- Scatter the cereal over the dough, and then put the apples in a layer on top of the dough.
- Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples.
- Top with the second crust and press the edges down towards the bottom crust. They don’t have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.
- Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!
- When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.
- Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top. Use it all!
- Cut into slabs and serve.