This delicious hybrid, the specialty of my dear friend Jean Turpen, is one of those desserts that American bakers love -- it is relatively easy, makes enough for a crowd, and is utterly irresistible. Baked in a jelly-roll pan, it's a cross between a cobbler, a pie, and a big cookie. The pie can be made with just about any seasonal fruit -- peaches, nectarines, and Italian purple plums are all excellent substitutes for the apples -- adjusting the amount of sugar as needed. A layer of crushed cornflakes on the bottom crust soaks up and thickens the fruit juices so the consistency is always perfect.