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Mini Pluot Pies

Course Dessert
Prep Time 35 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 4 Mini Pies
Author Eva Kosmas Flores

Ingredients

Crust

  • 3 cups flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 cup unsalted butter frozen
  • 6 to 10 tablespoons ice water
  • 4 mini pie pans about 5" in diameter and 1.25" deep

Filling

  • 1 lb plums and/or pluots pitted and cut into 16ths
  • 3 tablespoons granulated sugar
  • 1 tablespoon flour
  • 1/2 teaspoon allspice

Instructions

  1. First, prepare the crust. Mix together the dry ingredients in a large bowl. Grate the frozen butter over the bowl on the largest hole setting, stopping every 10 seconds or so to stir in the grated butter bits so that they don’t form one giant butter shard clump. Add the ice water mixture 1 tablespoon at a time, stirring then kneading, until the dough just comes together. Grab a handful of the dough in your first and then release it. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water.
  2. Once the dough holds its shape, separate it out into eight balls, four of them should be slightly larger than the other four. Roll out one of the larger balls to 1/8-inch thickness on a well-floured surface. Transfer it to a 5" pie pan and center it so that an even amount of crust hangs over each side. Press the crust into the bottom of the pan so that it is nice and snug (you don't want any air bubbles appearing), still allowing the extra crust to hang over the side. Set aside, and repeat with the remaining three large balls and pans. Cover and refrigerate the pans, and cover and refrigerate the smaller balls of dough.
  3. Preheat the oven to 375 degrees Fahrenheit. For the filling, toss together the plums, pluots, sugar, flour, and allspice in a large bowl until coated. Set aside.
  4. Remove the small balls of dough from the refrigerator and roll each of them out into a circle. You can either cut a decorative hole out of each of them with a cookie cutter, or you can cut them into a lattice pattern.
  5. Evenly distribute the filling between the four pie pans, and place the top sheet of dough or lattice pattern over the top. Seal the edges together with your thumbs and trim off any excess crust hanging over the edge.
  6. Place the pans on a large baking sheet and place it in the oven. Bake for 30 to 45 minutes, or until the crust is deeply golden and the fruit filling has wrinkled slightly and is very fragrant. Remove and allow to cool for 15 minutes before serving.