Hand pies were the hallmark of your Grandma's Sunday lunches, and maybe even the best part. Bring this recipe to your table and remind yourself what fresh fruit flavor and flaky crust can do for your evening.
1 medium nectarine, pitted, cut into 1/2-inch chunks
1/4 cup fresh raspberries
2 tablespoons plus 1 tsp. sugar
1 sheet frozen puff pastry (1/2 of a 17.3-oz. package), thawed
1 large egg
How to Make It
Preheat oven to 400ºF. Line a rimmed baking sheet with parchment. In a bowl, stir nectarine, berries and 2 Tbsp. sugar. On another piece of parchment, cut puff pastry into four equal squares. In a bowl, whisk egg with 1 tsp. water.
Brush edges of a pastry square with egg wash. Spoon 1/4 of fruit mixture onto center of pastry. Fold pastry diagonally to form a triangle. Using a fork, press to seal edges. Repeat with remaining pastry and fruit. Transfer pies to baking sheet. Brush tops with egg wash; sprinkle with 1 tsp. sugar. Cut a small slit in top of each pie.
Bake until pies are golden brown, 20 to 25 minutes, rotating sheet from front to back midway through. Allow pies to cool on a wire rack for at least 10 minutes before serving.