The Ultimate Guide to Delicious Nectarine Hand Pies

Craving a portable, slightly sweet, and perfectly flaky dessert? These homemade Nectarine Hand Pies deliver all the wonderful flavor of a summer cobbler in a convenient, handheld package. Perfect for picnics, lunch boxes, or a satisfying afternoon treat, this recipe is sure to become a family favorite.

Why You Will Love This Recipe

These Nectarine Hand Pies are the perfect marriage of sweet, slightly tart summer fruit encased in a buttery, flaky pastry. They offer the comforting taste of juicy baked nectarines without the fuss of a full pie dish, making them ideal for on-the-go snacking. Plus, the simple glaze adds a professional, sweet finish that makes them irresistible, while the handheld nature ensures easy portion control and less mess!

Ingredients

• 1 box (14.1 ounces) refrigerated pie crusts (or homemade double crust recipe)
• 4 medium ripe nectarines, peeled, pitted, and diced
• 1/4 cup granulated sugar (adjust based on nectarine sweetness)
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)
• For the Glaze: 1 cup powdered sugar
• For the Glaze: 2 tablespoons milk or heavy cream
• For the Glaze: 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the filling: In a medium bowl, gently toss the diced nectarines with granulated sugar, flour, lemon juice, cinnamon, and nutmeg until the fruit is evenly coated. Set aside while you prepare the crusts.
2. Preheat your oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper.
3. Unroll the pie crusts onto a lightly floured surface. Using a 4-5 inch round cookie cutter or a plate as a guide, cut out circles from each crust. You should aim for about 8 circles per crust (16 total).
4. Place half of the cut-out circles onto the prepared baking sheets.
5. Spoon about 1 to 2 tablespoons of the nectarine filling onto the center of each crust circle, leaving a clear 1/2 inch border around the edge. Be careful not to overfill.
6. Brush the edges of the dough with the beaten egg wash. Place a second crust circle directly on top of the filled circle.
7. Seal the edges tightly. Use the tines of a fork to crimp the edges firmly all the way around to prevent filling leakage during baking.
8. Brush the tops of the assembled hand pies with the remaining egg wash and sprinkle generously with coarse sugar. Cut 2–3 small slits in the top of each pie to allow steam to escape.
9. Bake for 18 to 22 minutes, or until the crust is golden brown and the filling is bubbling softly when peaking through the vents.
10. While the pies cool slightly, whisk together the glaze ingredients (powdered sugar, milk, and vanilla) until smooth.
11. Drizzle the glaze generously over the warm Nectarine Hand Pies. Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely before serving.

Expert Tips / Pro Tips

Ensure your fruit is chilled for the best results when cutting the pastry. Cold butter in the dough creates flakier layers. If your counter is warm, chill the dough circles briefly before adding the filling. When sealing the pies, press firmly and use the fork crimping technique diligently; this is the key to avoiding leaks that can burn on the bottom of your baking sheet. If the tops brown too quickly before the center is cooked, loosely tent the pies with aluminum foil for the last 5–8 minutes of baking.

Variations & Substitutions

While these are Nectarine Hand Pies, feel free to swap the fruit! Peaches work flawlessly, as do blueberries or a mixed berry combination. For an added layer of flavor, incorporate 1/4 teaspoon of almond extract into the fruit mixture instead of vanilla. If you prefer a richer crust, substitute half of the liquid in your homemade crust recipe with cold sour cream. For a vegan option, use a vegan pie crust recipe and use plant-based milk (like oat or almond) for the glaze.

Serving Suggestions

These hand pies are delightful served slightly warm. They pair incredibly well with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a breakfast twist, serve them alongside a strong cup of coffee. They are also fantastic plain for easy packing in school lunches.

Storage, Freezing & Reheating

Un-glazed Nectarine Hand Pies can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. If you glaze them, refrigeration is recommended as soon as they cool. To freeze, bake the pies completely, let them cool fully, and then freeze them unglazed on a tray until solid. Transfer them to a freezer bag for up to 3 months. To reheat, bake frozen or refrigerated pies at 350 degrees F (175 degrees C) for about 10–15 minutes until heated through. Glaze after reheating.

Nutrition Information

Note: Nutritional values are estimates based on using standard refrigerated pie crusts and the specified amounts, and will vary based on exact ingredient measurements and brands used. Serving size is 1 hand pie.

FAQ

Can I use frozen nectarines instead of fresh?

Yes, you can use frozen nectarines. Make sure to thaw them completely first and drain off any excess liquid before mixing them with the sugar and spices. If using frozen fruit, you may need to add an extra teaspoon of flour or cornstarch to the filling mixture to help it thicken.

Do I have to glaze these hand pies?

No, the glaze is optional! The pies are delicious even without it, or you can simply sprinkle them with plain granulated sugar after baking for a lighter crunch instead of the sweet icing.

How do I prevent the bottoms from getting soggy?

To prevent soggy bottoms, ensure your oven is fully preheated to 400 degrees F. Also, ensure the pastry edges are firmly crimped to prevent fruit juices from leaking out during baking and soaking the crust. Placing the baking sheet on the middle or lower rack can also help the bottom crust cook through better.

Nectarine Hand Pies

Delicious, flaky hand pies filled with sweet, spiced fresh nectarines. Perfect for a portable summer dessert.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 pies

Course: Dessert, Pastry

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Pie Dough

• 2.5 cups All-Purpose Flour plus extra for dusting
• 1 teaspoon Salt
• 1 tablespoon Granulated Sugar
• 8 ounces Unsalted Butter very cold, cut into small cubes
• 1/2 cup Ice Water

For the Nectarine Filling

• 4 medium Nectarines firm-ripe, diced
• 1/4 cup Brown Sugar packed
• 1 tablespoon Cornstarch
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 tablespoon Lemon Juice

For the Egg Wash

• 1 large Egg beaten
• 1 teaspoon Milk or Water
• 1 tablespoon Coarse Sugar for sprinkling

Method

 

Instructions

1. Prepare the Dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
2. Chill the Dough: Divide the dough in half, form each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. Make the Filling: In a medium bowl, gently toss the diced nectarines with brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Set aside while you roll out the dough.
4. Assemble Pies: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 5-inch round cutter (or bowl rim) to cut out circles. Repeat with the second disk of dough. Place half the dough circles on a parchment-lined baking sheet.
5. Fill and Seal: Spoon about 1 to 1.5 tablespoons of the nectarine filling onto the center of each round, leaving a 1/2-inch border. Brush the edges lightly with water. Place the second dough circle over the filling and crimp the edges firmly with a fork to seal. Cut two small slits on the top of each pie to allow steam to escape.
6. Bake the Pies: Whisk the egg with milk or water to create the egg wash. Brush the tops of the pies with the wash and sprinkle generously with coarse sugar. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cool and Serve: Let the hand pies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool slightly further. Serve warm or at room temperature.

Notes

For an extra rich flavor, substitute half the butter with cold coconut oil. Ensure the fruit is evenly coated in cornstarch to prevent a soggy bottom crust.