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Recipe for apple pie without the pie

Food Styling by Sheryl Julian and Valerie Ryan; Photo by Keith Bedford/Globe Staff

Serves 8

You get all the pieces of the pie without having to make enough pastry to line a pie pan and cover the apples. You do make buttery food-processor pastry to roll out and cut it into pieces. Use them as a garnish for sauteed, caramelized apples with whipped cream.


2cups flour
¼teaspoon baking powder
¼teaspoon salt
10tablespoons unsalted butter, cut into pieces
2tablespoons granulated sugar
2tablespoons ice water
1egg, lightly beaten with 1 teaspoon distilled or cider vinegar
Extra flour (for sprinkling)
Extra granulated sugar (for sprinkling)

1. In a food processor, work the flour, baking powder, and salt until blended. Add the butter and pulse the machine until it resembles coarse crumbs. Add the granulated sugar and pulse just to mix it in.

2. Add 1 tablespoon of the water to the egg mixture. Sprinkle the liquids over the flour mixture. Pulse just until the mixture forms moist crumbs. Do not let it come together to form a ball.


3. Turn the dough out onto a lightly floured counter and knead lightly several times until it comes together. Shape into a flat cake and wrap in foil. Refrigerate for 15 minutes.

4. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

5. On a lightly floured board roll the dough to a ⅛ -inch thickness. Use a scalloped or plain pastry wheel or a long straight knife to cut the pastry into
3-inch rectangles or other shapes. Transfer them to the baking sheet. Sprinkle with granulated sugar. With a fork, prick each one in 2 places.

6. Bake the pastry for 20 to 25 minutes or until the pieces are pale golden. Transfer to a wire rack to cool.


1cup heavy cream
2tablespoons confectioners' sugar
½teaspoon vanilla extract

1. In an electric mixer, beat the cream, confectioners’ sugar, and vanilla until the mixture just holds stiff peaks.

2. Refrigerate the whipped cream until ready to use.


3tablespoons butter
6Cortland or other baking apples, peeled, halved, cored, and cut into wedges
3tablespoons granulated sugar
Pinch of salt
Ground cinnamon (for sprinkling)
Confectioners' sugar (for sprinkling)

1. In a large skillet, heat the butter. Add the apples and cook, stirring, for 3 minutes. Sprinkle with granulated sugar and salt. Continue cooking, stirring, for 4 minutes more, or until the apples are tender and caramelized.


2. Divide the apples among 6 small bowls. Add a spoonful of the whipped cream to each and sprinkle the cream with cinnamon. Add 2 pieces of the pastry to each bowl and sprinkle the pastry with confectioners’ sugar. Sheryl Julian