Print
Mini Rum Plum Cherry Picnic Pies | Feast In Thyme

Mini Rum Plum Cherry Picnic Pies

Rum Plum Cherry Picnic Pies are the perfect travelling treat for your party or potluck. The stone fruit filling is balanced with tart lime and aged rum, then surrounded by a buttery crust that will leave you licking your plate and asking for more! 

Servings 12 mini picnic pies

Ingredients

  • 1 batch of your favorite double crust pie dough
  • 1 lb cherries, pitted and quartered
  • ½ lb purple plums, chopped small
  • ¾ cup granulated sugar
  • 3 Tbsp lime juice
  • 1 tsp lime zest
  • 1 tsp salt
  • 2 Tbsp cornstarch
  • 3 Tbsp aged rum (Optional)
  • ¼ cup raw sugar for topping
  • 1 egg, beaten (for wash)

Necessary Tools:

  • Regular-sized non-stick muffin tin
  • 6- inch round cookie cutter (or template to trace over dough)
  • 3- inch round cookie cutter (or template to trace over dough)

Instructions

  1. Prepare your pie dough if making from scratch, and allow to chill at least one hour up to overnight in the fridge. You can use use your favorite homemade or store-bought dough, but I recommend one with a lot of butter. This recipe is my favorite!

Make the Filling

  1. Combine the fruit, granulated sugar, lime juice, lime zest, and salt in a large measuring cup or bowl. Let it sit until the sugar has dissolved and the mixture is syrupy.

  2. Scrape the filling into a large non-stick skillet, and bring to boil over medium high heat. Add the cornstarch, reduce the heat, and allow the mixture to simmer for 15-20 minutes, stirring often. The plums will begin to break down slightly and the syrup will thicken. Do not let it get too thick – it should be the constancy of loose honey. Stir in the rum, let it simmer for another 2 minutes, and remove from heat.

  3. Let the filling cool before making your pies. Once room temperature, I recommend chilling the filling in the fridge for at least half an hour for best results.

Assemble the Pies and Bake

  1. Once the filling is nearly cooled, heat the oven to 375°F and prepare your muffin tins. Spritz the inside of the muffin cups with non-stick cooking spray and set aside, away from the preheating oven so that they stay room temperature. 

  2. Keeping unused portions in the fridge to keep cold, roll out your dough on a well-floured surface in batches to a thickness of 1/8-1/4 inch. Using a cookie cutter or stencil, cut out 6 inch circles from the dough and press them gently into each muffin cup – You should use about two-thirds of the dough for the bottom crusts. The circles don’t have to be perfect, but you should try to have at least a quarter inch of dough overlapping the top of the cups. If your pie filling is not yet chilled enough, place the prepared pie crusts in the fridge. Once the filling is cooled, you can fill each crust nearly to the top with about 2 spoonfuls of filling and place the muffin tin back into the fridge to chill as you prepare the pastry lids.

  3. Roll out the remaining third of the pie dough the same thickness at the bottom crusts, and set them out on a tray or baking sheet. Cut hashmarks or a tiny circle out of the center of each top to allow for steam to vent while cooking. 

  4. Remove the chilled half-constructed pies from the fridge. Working one at a time, place each pie top over the filling of each pie. Crimp the edges of the pie, sealing them tightly. Once all the pies are constructed, brush the tops with egg wash and sprinkle with a pinch of raw sugar. Chill in the freezer for a short 10 minutes, and then bake in the pre-heated oven for 30-40 minutes, until the tops are golden. Remove from the oven, and let them sit for 10 minutes before gently removing them from the muffin tin. Serve warm immediately -preferably with a scoop of ice cream! - or allow to cool completely, and follow the directions for storing, below.

Recipe Notes

Pie Dough Recipes: You can use any double-crust pie dough recipe you like for this recipe. I suggest using one that is all or part butter, like this Part Butter/Part Shortening Easy Pie Dough from Gesine Bullock-Prado. 

To Freeze and Store: To store your pies for future use, follow this method: Once your picnic pies are cooked, let them come to just about room temperature on a cooling rack. Transfer the pies to a single baking sheet, and freeze individually (about 2 hours). Stack the frozen pies into freezer-safe containers or gallon bags and keep stored in the freezer for up to 3 months. When you are ready to eat your pies, arrange on baking sheet lined with parchment paper, and bake in a preheated oven set to 375°F for 20-25 minutes.