Plum Dough (Except Not)

  • Author: Cooking Up Romance
  • Prep Time: 50
  • Cook Time: 40
  • Total Time: 810


Apples stuffed with boozy dried fruit and baked in pastry


For the filling

  • 3 tablespoons dried fruit (I used raisins, cranberries and chopped dates)
  • 3 tablespoons spiced rum
  • 3 tablespoons chopped walnuts
  • 1/2 cup lightly packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the pastry

  • 2 cups all-purpose flour (plus more for rolling)
  • 1/4 teaspoon salt
  • 1 tablespoon white sugar
  • 1/2 stick cold unsalted butter, cut into pieces
  • 1/2 cup lard
  • 1 egg
  • 1-2 tablespoons ice cold water

For assembly

  • 4 small firm baking apples (like Crispin or Pink Lady)
  • 2 tablespoons melted butter
  • 2 teaspoons white sugar, divided


For the filling

  1. In a small bowl, stir together dried fruit and rum. Cover with plastic wrap and allow to sit overnight.
  2. Drain the fruit and return it to the bowl. Add the walnuts, cinnamon, nutmeg and brown sugar and mix to combine.

For the crust

  1. In a food processor or bowl, whisk or pulse together the flour, salt and sugar. Add the butter and lard. Pulse until mixture resembles crumbs or use a pastry blender. Add the egg and pulse a few times or stir together.
  2. Remove the crust mixture to a bowl. Adding water a teaspoon at a time, fold together the dough with a spatula until it begins to hold together. Pat it into a square with your hands, wrap in plastic wrap and refrigerate for at least 30 minutes.

For assembly

  1. Preheat the oven to 400 degrees Fahrenheit and prepare a baking pan with parchment paper.
  2. Core and peel your apples. If they’re quite rounded on the bottom, you can cut off the bottom 1/4 inch so they will sit flat.
  3. Flour a rolling surface and roll out the dough into a 12-inch by 12-inch square. The dough will be about an eighth of an inch thick. Slice into four 6-inch squares.
  4. Place an apple in the center of each square, fill with stuffing and crimp the edges together as shown.
  5. Using a pastry brush, coat the apple packets with melted butter and sprinkle each with a 1/2 teaspoon of white sugar.
  6. Bake until golden brown, about 40 minutes. Let cool for 10 minutes or to room temperature and serve with fresh whipped cream or vanilla ice cream.


  • I needed 1 tablespoon of water for the crust but it might take more depending on humidity and the water content of your other ingredients.
  • If you have an automatic thing that peels and cores apples, which I don’t, it is perfectly alright to use a knife to cut a square around the core and push it out and then peel the apple with a vegetable peeler.


  • Serving Size: 4