Nectarine Hand Pies

Ingredients

• One recipe Easy Pie Dough
• 4 ounces granulated sugar
• 3 tablespoons tapioca, corn, or potato starch
• 20 ounces ripe nectarines, pitted and diced into 1/2 inch pieces
• 1 egg beaten with a pinch of salt

Directions

1. Dust your work surface lightly with flour, then roll the dough into a rectangle about 12- by 16-inches and 1/8th inch thick. Slice the dough into twelve 4- by 4-inch squares, set them on a sheet pan, and tuck them back into the fridge until you need them.
2. In a large bowl, whisk the sugar and starch together. Add the diced nectarines and toss them gently, just until the fruit is evenly coated. Spoon 2 ounces of the nectarine mixture into the middle of each chilled square. Brush the edges lightly with egg wash, then fold each square over on the diagonal to make a triangle. Use a fork to press gently around the edges and seal each pie, then move them back to the fridge to chill for at least 1 hour and up to 8 hours.
3. When it’s time to bake, move the oven rack to the lower position and preheat the oven to 425 degrees F. Arrange the chilled pies on a parchment-lined sheet tray. Brush the tops with egg wash, and sprinkle with sugar, if desired. Cut slits in the tops so the steam has somewhere to go. Bake for 10 minutes, then rotate the sheet tray and reduce the oven temperature to 350 degrees F. Keep baking until the pies are golden brown and the fruit is bubbling through the slits, another 15 to 20 minutes. Let them cool completely before serving.