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Nectarine Hand Pies

Nectarine hand pies with a flaky golden crust and a cinnamon-sweet nectarine filling. Each pie is sealed with a fork, baked until browned, then finished with a quick powdered sugar glaze.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 nectarines
  • 0.25 cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
Hand pies
  • 2 refrigerated pie crusts
  • 1 large egg
  • 1 tbsp water
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, then set it near the work area (visual cue: the sheet should look ready for loading).
  2. Combine nectarines, brown sugar, cornstarch, lemon juice, cinnamon, and vanilla extract in a bowl. Stir until the nectarines are evenly coated (visual cue: the mixture looks glossy and thickened).
Assemble the hand pies
  1. Roll out the refrigerated pie crusts and cut 4-inch circles. Place half the circles on the prepared baking sheet (visual cue: you should see a base layer of circles on parchment).
  2. Spoon filling into the center of half the circles. Keep a border around the edges so the dough can seal (visual cue: filling mounds stay centered and not touching the rim).
  3. Top with the remaining circles and seal the edges with a fork. Press firmly around the perimeter for a tight seal (visual cue: fork-tined ridges mark the edges).
  4. Whisk the egg and water to make an egg wash. Brush the tops of the pies with egg wash for shine (visual cue: tops look glossy).
  5. Cut small slits in the tops for steam to escape. Make 2–3 slits per pie (visual cue: you can see openings on the surface).
Bake and glaze
  1. Bake for 18–22 minutes until golden brown. Transfer pies to a rack to cool completely (visual cue: crust color is deep golden).
  2. Whisk the glaze ingredients together and drizzle over the cooled pies. Let the glaze set briefly before serving (visual cue: drizzle looks matte and slightly thickened).

Notes

For the juiciest filling, make sure the sealed edges are well-pressed with the fork so no filling leaks during baking. Store leftovers in the refrigerator up to 3 days in an airtight container; freeze baked, cooled pies (glazed or unglazed) up to 2 months—thaw overnight in the fridge and rewarm in a 300°F (150°C) oven for 8–10 minutes. For a lighter option, use a sugar substitute in the filling and glaze (choose a measure-for-measure baking sweetener).