If you’re hopeless at pie pastry, try this deconstructed apple “pie” made with thick slices of toasted challah. Cut the bread into triangles, butter it, and toast it in a 375-degree oven for 10 minutes or until lightly browned. Saute wedges of baking apples such as Cortland in plenty of butter, sprinkle with cinnamon and sugar, and spoon over the challah. Top with whipped cream.