Mini Strawberry Rum Pies

Posted On July 7th, 2012 Author Lia Rinaldo

Mini Strawberry Rum Pies
Verbatim from Brooklyn Galley right here. Honest. Highest form of flattery.
Makes 12 mini pies

1 pint fresh strawberries, hulled
1/2 cup granulated sugar
1/4 cup dark Jamaican rum
3 tablespoons cornstarch, mixed with 3 tablespoons water

Dough (adapted from Williams-Sonoma)
1 1/4 cup unbleached all-purpose flour or white whole wheat flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) very cold butter, cut into 1/4-inch cubes
3 tablespoons ice cold water

1. Chop the strawberries into small pieces (about the size of a pea.) Toss with the sugar and let sit for about 20 minutes to macerate.

2. In a small pot or saucepan, combine half the macerated strawberries with the dark rum over medium-low heat. Bring the mixture to a simmer, then stir in the cornstarch mixture. Stir until the strawberry mixture is thickened, about 1 to 2 minutes. Turn off the heat and transfer the strawberry mixture to another bowl to cool while you prepare the dough.

3. This step is for making the pie dough in a stand mixer fitted with the paddle attachment, but for instructions for using a food processor or by hand, see the Williams-Sonoma site.  Sift or stir together the flour, sugar, and salt in the mixer bowl. Add the cold butter cubes and toss with a fork or spoon to coat with the flour mixture. Mix on medium-low speed until the texture resembles that of cornmeal, being careful to not overwork the dough. Add the cold water and mix just until a dough forms.

4. Preheat the oven to 375 degrees F. Grease the mini muffin pan.

5. Turn the dough out on a lightly flour surface. Roll the dough out until it is between 13- to 14- inches in diameter and about 1/8-inch thick. Use a round cookie cutter or the mouth of a glass that is slightly wider than the mini muffin pan cups and cut out twelves circles. Line the circles in the greased mini muffin pan.

6. Fill each of the lined cups  with about teaspoon of fresh strawberries and 1 teaspoon of the cooled strawberry-rum mixture.

7. Re-flour your working surface. Gather the scraps from the pie dough into a ball and it out again. You can either cut out small strips to make a lattice design or  cut out small circles to cover the pies, making a criss-cross slit on the top. Or be creative!

8. Bake for 20 to 25 minutes, until the tops are lightly golden and the filling is bubbly. Carefully remove from the pan and cool on a cooling rack for at least 5 minutes before serving. Serve alone or with a scoop of vanilla ice cream on the side.

Site Design: James Rothenburg