In a large bowl mix together flour, 1 TBSP. sugar and salt. Cut in 1 cup butter until the size of peas. Mix together milk and egg yolk (saving the egg white in another bowl) and slowly incorporate into the flour mixture. Form into a ball, trying not to over-mix the dough, cut in half and roll one half into a 15″ x 11″ rectangle on a floured board. Place dough into a 13″ x 9″ x 1″ baking pan. Stir the apples and spread evenly on top of the dough in the pan. Dot apples with 2 TBSP. butter. Roll out remaining dough 14″ x 10″ and center over the apples. Crimp edges.