This recipe appears in:Weekend Baking Project: Nectarine Hand Pies Pie of the Week: Nectarine Hand Pies
Besides being so darn cute, these hand held nectarine pies are incredibly practical for picnics, cocktail parties, and the beach.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.
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- One recipe Easy Pie Dough
- 4 ounces granulated sugar
- 3 tablespoons tapioca, corn, or potato starch
- 20 ounces (approximately 4 large or 6 small) ripe nectarines, pitted and diced into 1/2 inch pieces
- 1 egg beaten with a pinch of salt
On a lightly floured workspace, roll out dough into a rectangle approximately 12- by 16-inches and 1/8th inch thick. Cut it into twelve 4- by 4-inch squares. Place the squares on a sheet pan and return them to the fridge until you are ready to use them.
In a large bowl, whisk together the sugar and starch. Add the nectarines and gently toss until they are evenly coated with the sugar mixture. Place 2 ounces of the mixture in the center of each chilled square. lightly brush egg wash around the edges of each and fold over the diagonal, so the pie is triangle shaped. press gently all around the edges with a fork to seal, then return the pies to the fridge to chill for at least 1 hour and up to 8 hours.
When you are ready to bake, adjust oven rack to lower position and preheat oven to 425°F. Place the chilled pies on a parchment-lined sheet tray. Brush with egg wash, and sprinkle with sugar, if desired. Cut slits in the top for steam to escape. Bake for 10 minutes, then turn the sheet tray and lower the oven temperature to 350°F and bake until the pies are golden brown and the fruit inside is bubbling out of the slits, an additional 15 to 20 minutes. Cool completely before serving.