Roasted and puréed with plentiful spices until silky-smooth, owner Regina Gray calls it her “secret sauce.”
It forms the foundation of a classic pie, the crust made from scratch with “love, butter, sugar, Crisco,” presumably in that order. It’s also folded into an eye-catching crescent of a turnover, the exterior golden-brown pocket sprinkled with sugar, adding texture and crunch. Two bites later, it whisks you to a blanket and a rocking chair by the fireplace, chestnuts roasting and choirs caroling. Only there’s no frost, because we’re in Tacoma and it’s not Christmas.
“If you know how to make good crust, then you got a good thing going on,” says Gray, who has been honing her recipes for nearly two decades…