Nectarine-Raspberry Hand Pies

Nectarine-Raspberry Hand Pies Recipe
Photo: Ryan Benyi; Styling: Lynn Miller
For a special treat, try Nectarine-Raspberry Hand Pies. For a sweet variation, switch up the fruit--blueberries for raspberries; peach or plum for nectarine.


4 hand pies

Recipe Time

Prep: 15 Minutes
Bake: 25 Minutes

Nutritional Information

Calories 313
Fat 18 g
Satfat 5 g
Protein 7 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 53 mg
Sodium 318 mg


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


1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment. In a bowl, combine 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.

2. 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 edges to seal. Repeat with remaining pastry. Transfer pies to baking sheet. Brush with remaining egg wash; sprinkle with 1 tsp. sugar. Cut a small slit in top of each pie.

3. 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.

June 2012
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