Serves 12
1440 min
Nectarine Hand Pies
Recipe GLPRa2e030090dc166
Delightful individual pastries filled with spiced nectarine fruit compote, wrapped in buttery pie dough and baked until golden. These portable hand pies combine tender fruit filling with crispy, flaky pastry for an elegant dessert or snack. The natural sweetness of ripe nectarines shines through with a hint of starch to create a luscious, non-runny filling.
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Ingredients
1 recipe Easy Pie Dough
4 ounces granulated sugar
3 tablespoons tapioca starch
20 ounces ripe nectarines, pitted and cut into 1/2-inch dice
1 egg beaten with a pinch of salt
Directions
Prepare the Easy Pie Dough according to recipe instructions and allow it to rest in the refrigerator for at least 20 minutes before rolling.
While the dough rests, combine the granulated sugar and tapioca starch in a medium bowl, whisking together until well blended.
Add the diced nectarines to the sugar-starch mixture and gently fold together until all fruit pieces are evenly coated. Set aside to macerate for 15–20 minutes, allowing excess juices to release.
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Remove the pie dough from the refrigerator and roll out on a lightly floured work surface to approximately 1/8-inch thickness. Using a 4-inch round cutter or small bowl, cut out 12 circles of dough.
Place approximately 1.5 tablespoons of the nectarine filling on one half of each dough circle, leaving a 1/2-inch border around the edges.
Fold each dough circle in half over the filling, then press the edges firmly with the tines of a fork to create a decorative seal and prevent filling from escaping during baking.
Arrange the sealed hand pies on the prepared baking sheets, spacing them about 2 inches apart.
Brush the beaten egg wash over the top of each hand pie, coating evenly to achieve a golden-brown finish.
Bake for 18–22 minutes, until the pastry is deep golden brown and the filling is bubbling slightly at the sealed edges.
Remove from the oven and allow the hand pies to cool on the baking sheet for 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator.
