• 6 tablespoons salted butter

  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ¼ cup dates, chopped
  • ¼ cup prunes, chopped
  • ½ cup chopped walnuts
  • 4 apples, peeled, sliced into ¼ inch slices


  • ¼ cup sugar
  • 2 tsp ground cinnamon
  • 1 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg


For tarts: Soak prunes & dates before chopping in warm water or warm juice for 10 minutes; drain well before using. Combine filling ingredients in a bowl and mix with paddle until combined and smooth; refrigerate until firm. Clean and slice apples.  Roll out pie crust to 6” circle and place into greased muffin top* pan. Place scoop of filling on crust; top with apples; dust with topping mixture.
Bake at 400ºF for approximately 13-18 minutes or until apples are tender and crust is golden brown. Cool slightly; best served warm with ice cream!
*Muffin top pans are shallow (1″ deep) and about 3 1/4  inch wide. Regular pans will do as well.
For turnovers:  Prepare filling as above. Reserve. Reserve the topping separately. Roll prepared pie dough and cut into 4 inch circles. Place 2-3 tablespoons of filling onto the center of each circle. Fold the circle over the filing creating a half circle; crimp edges with fork and place onto prepared baking pan. Dust with sugar topping mixture before baking at 375F for 10-12 minutes or until slight brown.

PIE CRUST (make first and chill)


  • 2 1/2 cups all-purpose flour

  • Dash of salt
  • 2 teaspoons sugar
  • 1 cup (2 sticks) chilled salted butter, cut into pieces
  • 1/4 to 1/2 cup ice water*


Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.  Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

*To keep from using too much water, we replace half of the water with ice cold vodka. Alcohol doesn’t blend with flour the same way water does, so gluten isn’t developed and thereby renders a more tender crust.


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