RECIPE: autumnal apple pie-lettes

It’s that time of year again. You know what I’m talking about. One whiff of cinnamon and all you can think of is the feel-good dishes that come with the change in weather. I love this time of year for many reasons and most of them are because of the weather … but cinnamon does it to me, as well.

The other day I was sitting at home with nothing to do and all I could think about is how I wished I was back home smelling the smells of Fall (it’s a little bit difficult to get that experience here in Miami, though I ain’t complainin’ about this “Fall” weather!). While I was sitting in a haze that had me halfway transported to another space and time and halfway had me staring at my kitchen, I came to focus on the glass container full of apples. A flicker of recognition shot across my brain and I immediately narrowed my eyes on the apples and brought my entire self back to the moment. Apples, I thought. DUH. Apples and cinnamon are such an obvious answer!

Ingredients
For the base:

• a recipe
• 1 cup walnuts
• 2 medjool dates, soaked and seeded
• 1 t cinnamon
• 1/4 t each of sea salt, ginger,
• nutmeg, allspice, clove

For the filling:

• 1 apple, chopped
• 3-4 medjool dates, soaked and seeded
• 1 t cinnamon
• 1/4 t each of sea salt, ginger, nutmeg, allspice, clove

Instructions

For the base:

• Pulse the ingredients in a food processor or a mini chopper (like the one below) until chunky.
• Dump the contents into two small tart dishes and press until an even layer of crust is formed. Set aside.

For the filling: