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Fall into apple season: Welcome autumn with my recipe for individual apple pies

By Wolfgang Puck, Tribune Content Agency on

1/3 cup (85 mL) granulated sugar

1/2 pound (250 g) unsalted butter, chilled and cut into small pieces

2 large cage-free egg yolks

1 or 2 tablespoons heavy cream

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In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the mixture resembles fine meal.

In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, adding the additional cream if necessary to help the dough come together.

Remove the dough from the processor bowl, handling the blade carefully, and transfer to a lightly floured surface. With clean hands, press the dough down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour before use.

(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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