This big half-moon-shaped turnover is bursting with chunks of apples, raisins and tiny pieces of citron. When you taste what candied citron does for the apple filling, you may want to try some in your next apple pie. High quality candied citron, the kind that comes in big chunks, always makes me think of a lemon that's been dipped in allspice and sugar. Even supermarket citron is good in this tart. Hill farmers make it in the Versilla area of northern Tuscany on January 6, the Epiphany, the Twelfth Day of Christmas, and in Italy, the Day of the Befana when everyone gets presents.
This delicious hybrid, the specialty of my dear friend Jean Turpen, is one of those desserts that American bakers love -- it is relatively easy, makes enough for a crowd, and is utterly irresistible. Baked in a jelly-roll pan, it's a cross between a cobbler, a pie, and a big cookie. The pie can be made with just about any seasonal fruit -- peaches, nectarines, and Italian purple plums are all excellent substitutes for the apples -- adjusting the amount of sugar as needed. A layer of crushed cornflakes on the bottom crust soaks up and thickens the fruit juices so the consistency is always perfect.