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What do the cornflakes do?

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I've been making a delicious apple pie. My daughter first found and made the recipe; now I've adopted it because it tastes awesome and serves more people than a round pie. (It is in a rectangular dish.)


The recipe calls for a sprinkling of crushed cornflakes cereal on top of the bottom crust, before the apples. Does anyone know what benefit this is supposed to bring? I almost forgot the cornflake layer today, but I also wondered what would happen if I just skipped it. I might have if I hadn't been making the pie to take to a party.


Does anyone know the purpose of the cornflakes?

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Hmmm....If the corn flakes were to be sprinkled on the top, I would guess that it would be to add crunch. But under the fruit? Perhaps it is to absorb extra liquid from the fruit to allow the crust to cook properly. Or, it could be that the recipe was originally printed on the box of corn flakes, and the manufacturer just needed a recipe that used the cereal somehow.

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I wonder if I use the same recipe. THe recipe I use calls for them too. I never have them in the house. The first time I skipped it and they were a little too juicy. Next time I added about 1/4 cup flour and it was much better. So I would guess the cornflakes help thicken the juice, but you could just mix some flour with the sugar and cinnamon if you don't want to use cornflakes.

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Sorry; I didn't mean to abandon my thread. I had an internet quirk yesterday and couldn't get on. Here is the recipe:


2 1/2 cups flour

1 t salt

1 c cold butter

1 egg, separated

3-4 T milk

1 cup crushed cornflakes

about 10 m peeled, sliced tart apples (used GS)

1 cup plus 2 T sugar, divided

2 t ground cinimon, divided

1/2 t ground nutmeg


Large bowl - flour and salt, cut in butter until course crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to flour mixture until it forms a ball.


Divide dough in half, roll out one portion. Transfer to bottom of 13x10 baking dish. Sprinkle with cornflakes. In a bowl, combine apples, 1 cp sugar, 1 t cinnamon and nutmeg; toss to coat. Pour over crust.


Roll out other half of dough; top over apples. Beat egg white and brush over top. Sprinkle remaining sugar and cinnamon over top. Bake at 350 for 45 minutes.


Adapted from Taste of Home Recipes 2010.


It's awesome. I think you all might be right; it's probably to absorb the liquid to keep the crust from getting soggy.

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