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