Piña Colada Hand Pies
These scrumptious Piña Colada hand pies will make you think of sun, sand and relaxation with the tropical flavors of pineapple, coconut and rum. Enjoy!
Servings: 6 pies
Calories: 491kcal
Ingredients
Crust
- 2 cups all purpose flour
- 1 teaspoon salt
- ¾ cup coconut oil (solid, not liquid) virgin, unrefined so that it retains the coconut flavor, room temperature
- 4-8 tablespoon ice cold water
Filling
- 4-½ cups pineapple fresh or frozen
- ½ cup sugar
- 1 tablespoon lime juice
- 2 tablespoon corn starch
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
Instructions
Crust
- Sift flour and salt together in medium bowl.
- Add coconut oil and blend with a pastry cutter or fork until coarse crumbs form. Stir in just enough water until dough holds together. Do not overwork.
- Shape dough into a disk, wrap in plastic wrap and chill for 20-30 minutes. Do not overchill as the coconut oil will harden making the dough difficult to roll out.
Filling
- While the dough is chilling, add pineapple, lime juice and sugar to a medium saucepan and bring to a boil over medium heat.
- Turn heat down to low-medium and simmer until warm and juicy, about 5-10 minutes, stirring occasionally.
- Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of pineapple back to a simmer and slowly pour in the cornstarch mixture. Stir mixture until thickened, about 2-5 minutes.
- Remove from heat, stir in coconut and rum extract and set aside.
Assemble the pies
- Preheat oven to 350°. Lay chilled pie dough on a floured surface and roll out to ¼ inch thickness. Cut 4-inch diameter circles. Fill the center of one circle with filling and moisten edges with water. Cover with a second circle of dough, and pinch to seal.
- Transfer pie to a parchment-lined cookie sheet and brush with milk or egg to create a shiny and golden finish. Cut slits in the top to allow steam to escape while baking. Repeat with remaining dough and filling.
- Bake at 350° for 25-35 minutes, turning baking sheet around once during baking. Pie bottoms should be a golden brown.
- Remove to a wire cooling rack and allow to cool for about 30 minutes. Enjoy!
Nutrition
Serving: 1pie | Calories: 491kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 24g | Sodium: 389mg | Potassium: 105mg | Fiber: 2g | Sugar: 22g | Vitamin A: 32IU | Vitamin C: 27mg | Calcium: 13mg | Iron: 2mg