Mini Cherry Rum Hand Pies

If you love cherry pie, this dessert is for you. Small circles of pie dough are filled with lightly sweetened rum-spiked cherries before being baked into a tasty, handheld treat. And since they are small, you can have more than one!


Ingredients
1
sheet prepared pie dough
*
all-purpose flour, for rolling
1
cup
frozen cherries
2
tablespoons
cornstarch
2
tablespoons
rum
2
tablespoons
grated panela
Directions
Preheat the oven to 350 F. Roll the dough until 1/8-inch-thick on a well-floured surface. Cut out 16 3-inch circles and set aside.
Put the frozen cherries in a blender and pulse until broken up into smaller chunks. Transfer to a medium pot and add the cornstarch, rum and panela. Cook over medium heat, stirring, until the juices thicken. Remove from the heat and cool slightly.
Place 1 tablespoon of filling in center of a dough circle. Brush the edges with water and top with another circle. Crimp the edges closed with a fork and transfer to a baking sheet lined with parchment paper or aluminum foil. Repeat process with remaining filling and dough.
Using a toothpick, poke 3 holes in the top of each sealed hand pie. Bake until pies are golden and puffed, about 15 minutes. Enjoy warm.

The base number of servings for this recipe is 4
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