Pear Rum Hand Pies | Lodge Dutch Oven Cooking Recipe

rum

🥗Healthier: apple cider

💰Cheaper: vanilla extract

Apple cider provides a non-alcoholic option while maintaining sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Peel the pears and cut them in half lengthwise, removing the core.

Mix melted butter with rum and brush the pears liberally with this mixture.

Combine sugar and cinnamon in a bowl and stir to coat the pears.

In a Lodge 10-inch Dutch oven, add a lot of butter to cover the bottom, then place the pears cut side down.

Add the reserved butter, sugar, and a splash of rum to the pears, cover, and cook until soft.

Prepare the dough by mixing all-purpose flour, self-rising flour, whole wheat flour, kosher salt, sugar, black pepper, and thyme.

Add frozen shredded butter to the flour mixture, then mix in cold milk until shaggy.

Flatten the dough and fold it like an envelope, then refrigerate for at least 30 minutes.

Check the pears and flip them over, cooking for an additional five minutes.

Remove the pears and let them cool.

Roll out the dough into a rectangle about half an inch thick, then fold it again and refrigerate for five minutes.

Roll the dough into a 12-inch circle and cut it into six triangles.

Paint heavy cream around the edges of each triangle to seal the pies, then fill with the pear mixture.

Seal the edges with a fork and trim any excess dough.

Place the hand pies in a preheated 12-inch Dutch oven, using a smaller Dutch oven lid to prevent burning.

Bake for 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens