Dear Howard,
It has become the year of pies and hand-pies. Sure, you might say they’re turnovers or strudels, but hand-pies are so much cuter. Who knew I would churn out more than 50 of these this year only to be gobbled up by the masses? I think the hand-pie obsession is real.
Thank goodness I had extra pie dough lying around that night and decided to make peach-apple hand-pies on a whim. I think that is still my favourite filling combo, but I’m sure we’ll find another soon. These remind me of the McDonald pies, except these are flakier and not as sweet.
Nectarine Hand-Pies
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes about 25 hand-pies
1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water
- As you know, I like to use my trusty food processor for its speed. Plus, it evenly distributes the butter into small specks among the flour, creating a nice marble effect.
- Add the sugar and salt into the food processor. Then cut up the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
- In a measuring cup, pour in the apple cider vinegar and cold water.
- Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
- The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
- Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.
Hand-Pie Filling
Makes enough for about 25 hand-pies
6 to 7 nectarines, diced into small chunks (1 pound or 3 cups)
¼ cup granulated sugar
½ cup packed brown sugar
3 tablespoons potato starch
½ teaspoon salt
- Mix the nectarines, granulated sugar, and brown sugar together. Let it macerate for half an hour to an hour and pour out the excess juices.
- Then mix in the potato starch and salt to help thicken the filling.
Making hand-pies is a lot like making dumplings. I rolled out the dough and used a 4-inch circle cutter to create all the round wrappers. Then scooped about a tablespoon of filling into the middle. Then with a dab of water around the edges, sealed the fruit filling in.
Using the tines of a fork, I pressed down along the border to further seal the edges.
Isn’t it cute? A pie that fits in the palm of my hands! Using a knife, I made three small cuts to let the steam vent when it bakes.
Brush the top of the hand-pies with an egg wash.
And sprinkle on the brown Demerara sugar. The more you add, the more crunchy it’ll be!
Preheat the oven to 400°F and place the baking sheet in the middle of the oven. Bake for half an hour, the hand-pies should be golden brown.
Let the pies cool on a wire rack for about 20 minutes. Eat with your hands.
This is seriously the best baked good we’ve discovered this year. I can’t wait for summer next year to eat all the peaches and nectarines again!
Sincerely,
Syl
