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1
Peel and core apple and grate coarse.
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2
In a bowl stir together apple and dried fruits and stir in remaining filling ingredients.
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3
Filling may be made 1 day ahead and chilled, covered.
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4
Preheat oven to 350F.
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5
In a food processor blend together dough ingredients until a dough forms, about 1 minute.
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6
Reserve one third dough, chilled, for tops of pies.
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7
With floured hands roll rounded teaspoonfuls of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of 24 non-stick mini-muffin tins (1 3/4 by 1 inch).
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8
Chill shells 30 minutes.
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9
On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with a 1 1/2-inch round cutter cut out 24 rounds, rerolling scraps as necessary.
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10
Fill each shell with about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of dough, pressing edges together to seal.
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11
Chill pies 20 minutes.
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12
Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20 minutes.
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13
Turn pies out onto racks and cool completely.
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14
Pies may be made 4 days ahead and kept in an airtight container at room temperature.
