by Mrs. Shirley Williamson Haner
3 cups of flour
1 tablespoon sugar
1 teaspoon salt
Cut into flour mixture: 1 cup Crisco or other shortening. Add 1 egg yolk plus milk to make ¾ cup. Mix well, roll out just a little over ½ of the dough on a floured surface into a 11X15 inch shape. Place dough into 11X15 pan. Trim off excess dough. Sprinkle 1 cup Rice Krispies on top of bottom crust. Spread 2 cans of fruit pie filling (21 oz. Size) on top of Rice Krispies. Sprinkle 3 tablespoons of Minute Tapioco over fruit pie filling. Roll out remaining dough (may add cut off edges from bottom crust dough) into a 11X15 inch shape for top crust. Make steam vents. Beat egg white until stiff and spread on top crust. Bake at 350 degrees for 40 minutes. Cut into 2 inch strips…1 ½ inches wide while warm.
Stir together 1 cup powdered sugar, 2 tablespoons lemon juice (real lemon is fine). Drizzle over top crust while hot.