Summer Stone Fruit Hand Pies
When I was growing up, my famously (in our family anyway) dessert-averse grandfather would — once a year, always in the thick of summer — churn up a hulking batch of homemade peach ice cream, which he would then enjoy a single, reasonable helping of before declaring the seasonal specialty the only sweet he needed until the next year. Thankfully, the rest of the family wasn’t required to practice Grandpa’s self-restraint, and every summer I look forward to baking fruit cobblers bursting with peak-season berries, grilling sweet, juicy peaches to eat alongside tender pork chops, and making as many fruit pies as possible.
Stone fruits are hands down my favorite. Give me all the apricots, cherries, nectarines, peaches, plums, and pluots. Even better, cook them into something undeniably indulgent and summery. Ice cream optional.
These hand pies are inspired by the store-bought fruit hand pies of my childhood (you know the ones; they come individually wrapped and are so packed with preservatives they’re practically neon). This recipe works double duty, satisfying sweet tooths while also letting the fruit truly shine. You can make them with any combination of stone fruit, and this is where it’s fun to get the kids involved.
Let the kids help decide which fillings to make and use. Let them sample the dense, tart flesh of a fresh apricot alongside the juicy, buoyant bite of a cherry. Give them a pluot alongside an apricot and a plum and teach them about hybridization. Promise them that if they don’t eat all the raw peaches, their reward will be an individual peach hand pie for them and them alone.
I relish the moments when I can teach my kids the art of improv in the kitchen. One kid decided they no longer dig plums? No problem. The cherries have mysteriously all been eaten while being pitted? Oopsies. Ask them: what can we use instead? Show them ways to get creative.
With quality stone fruit, you need less sugar, which is also always a bonus. Store-bought pastry dough makes this an easy lift, but of course, nothing beats a homemade crust. And while my grandparents believed in peeling their peaches, I rarely bother. You’re going to chop everything down into nice small bites before cooking, and a bit of skin never hurt anybody.
I like to think my Grandpa would approve of this fruit-forward dessert recipe. He might even be tempted to eat a hand pie, or two. I certainly know I will.
Stone Fruit Hand Pies
Ingredients
1 package of store-bought, refrigerated pie crust (2-count)
2 lb. stone fruit (any combination of apricots, cherries, nectarines, peaches, plums, and pluots), washed, pitted, and cut into bite-sized pieces
1 small lemon, juiced
2 Tbsp. cornstarch, mixed with 2 tablespoons water for form a slurry
1/4 tsp. ground nutmeg
Pinch of salt
1/2 cup brown sugar, packed
1/4 cup turbinado sugar
1 egg, beaten with a splash of water
Directions
Temper your pie crusts. If using refrigerated pie crusts, rest them on the counter for 30 minutes. Frozen crusts will take at least 90 minutes to thaw, if not longer. Line two baking sheets with parchment paper and set aside.
Mix together your slurry. In a small bowl, stir 2 tablespoons of water into 2 tablespoons of cornstarch until dissolved. Set aside.
Combine your washed, pitted, and chopped fruit along with the lemon juice and brown sugar in a saucepan. Heat over medium to medium high stirring frequently until fruit softens and starts to bubble gently at the edges. Ideally, your fruit retains some body, while also turning a little gloopy. Stir in nutmeg and a pinch of salt until aromatic. Then, slowly add your cornstarch slurry while continuing to stir. This will thicken your fruit mixture. Remove from heat, and set aside to cool. Meanwhile, preheat your oven to 400 degrees.
To prepare pie crusts, trim round edges to create square crusts, then quarter. Roll scraps into a ball, then roll out, and repeat. You should have roughly 10 mini pie squares to fill. Working one at a time, generously spoon your fruit mixture onto one half of your pie crusts, then gently fold the remaining crust over the filling, being sure to align edges. Use a fork to seal the edges.
Arrange hand pies onto baking sheets. (Optional: chill for 30 minutes before baking). Before baking, make a small slit into the top of each pie, brush with the egg mixture, and sprinkle with turbinado sugar.
Bake for 20-22 minutes, or until golden brown. Allow to cool slightly before serving. Fruit hand pies can be eaten warm, or at room temperature. They are a great addition to a bowl of ice cream. Leftover fruit filling makes a delicious topping for yogurt. Keep leftovers (if they are any) in an airtight container for 3-5 days.
