NECTARINE HAND PIES

By porklion

Ingredients

• 1 pound ripe nectarines, sliced
• 1 tablespoon honey
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Details

Adapted from theplumpalate.com

Preparation

Step 1

Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment.

In a medium bowl, stir nectarines and honey together until well blended. Add cornstarch, lemon juice and vanilla and stir to blend.

Roll out each log of pie dough into a large rectangle, approximately 7 x 14 inches. Cut into eight smaller rectangles.

Place a scant ¼ cup of filling on the bottom half of each rectangle of dough. Wet the edges of the dough and fold the top half over the bottom. Seal closed by pinching then pressing with the tines of a fork.

Cut slits in the tops of the pastries, brush with water and sprinkle with a little granulated sugar. Transfer to baking sheets.

Bake for r 15 minutes then swap pans between racks so they bake evenly. Bake for another 8-10 minutes and check. Do not surf the internet and burn the pies on the bottom rack because you are depending on the timer, as I may have done. If pie filling is bubbling and the crust is starting to look golden, they’re perfect. Take them out.

Allow to rest on the baking sheets for a few minutes then transfer to another surface, such as a rack, to cool completely.