Get RecipeNectarine Hand Pies
If you hadn't already guessed, I'm a strong advocate for pie. I'm for pie instead of birthday cake, pie for graduations, and I'm absolutely for brides and grooms smashing triangles of pie into each other's happy faces. I love that pies, at least good ones, should change with the seasons and that it takes just a little extra care and practice to get pie right. When it comes to pie, you never stop learning and improving how you make it.
As part of my pie perfection journey, I've been finding more and more excuses to make individual hand pies this summer. Besides being so darn cute, they're incredibly practical for picnics, cocktail parties, and the beach. Earlier in the summer, I tested a style shaped round in a muffin tin, but I've had my sights set on the more traditional and complicated kind—the triangular style, similar to that of a turnover.
These definitely fit the bill. I love the extra crispy points, and the way that you can break them clear in half. Shaping them takes a bit of practice, but as I learned this week, egg washing and sealing with a fork helps out a lot. Worst case scenario, striving for perfect hand pie perfection may result in more hand pies for your friends and family.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.