Apple Mojito Pie Bites
Apple Mojito Mini Pies
Ingredients
8 ounces pie dough (recipe below)
8 ounces apples, peeled, cored & thinly sliced
2 ounces sugar
2 tablespoons rum
2 tablespoons cornstarch
1 teaspoon lime zest.
1 teaspoon mint, finely chopped
Instructions
1. Preheat the oven to 375°F.
2. Line the pans/baking dishes with the bottom layer of pie dough.
3. Add the apples, sugar, rum, cornstarch, lime zest and mint in a bowl and mix until homogenous.
4. Evenly distribute the filling between the dishes.
5. Top with a disk of pie dough, making sure the center is cut out to allow steam to escape.
6. Bake at 375°F for 40 to 45 minutes or until the crust is golden brown.
Classic Pie Dough
Ingredients
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
7 ounces (14 tablespoons) unsalted butter, cold
1⁄4 cup water
Instructions
Hand Method
1. Mix flours and salt in a large bowl. Chop butter into 1⁄2-inch chunks and add to flour mixture. Pinch or cut
butter into flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas.
If using your hands, work quickly to keep butter from melting.
2. Pour water into flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until
it just starts to come together. The dough will be very tough and should remain in a few large chunks.
3. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, just until it holds
together. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the
refrigerator for at least 1 hour.
Food Processor Method
1. Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1⁄2-inch
cubes and add to flour mixture. Pulse for 1 second about 8 times, until butter is in pieces about the size of
large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few
large chunks.
2. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its
shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the
refrigerator for at least 1 hour.