Classic Nectarine Hand Pies

Here is my favorite nectarine hand pie recipe, with a simple, buttery pastry crust and a sweet filling made with fresh nectarines, cinnamon, and just a touch of lemon juice.

These hand pies are perfect for summer when nectarines are at their best. My kids love grabbing one for an afternoon snack, and I love how easy they are to pack for picnics or lunch boxes. Plus, who doesn’t want pie they can eat with their hands?

What Kind of Nectarines Should I Use?

For hand pies, you’ll want nectarines that are ripe but still firm enough to hold their shape when diced. Look for fruit that gives slightly when you press it gently, but isn’t so soft that it feels mushy. Both white and yellow nectarines work great in this recipe, though yellow varieties tend to be a bit more tart which balances nicely with the added sugar. If your nectarines are on the firmer side, that’s actually perfect since they’ll soften up during baking without turning to mush. You can even use nectarines that are just starting to ripen – they’ll cook down beautifully and won’t make your hand pies soggy.

Options for Substitutions

These hand pies are pretty forgiving when it comes to swaps – here’s what you can change up:

• Nectarines: Peaches are the most obvious swap since they’re so similar to nectarines. You can also try diced apples, pears, or even berries like blueberries or strawberries. Just keep the amount the same.
• Empanada dough: If you can’t find empanada discs, pie crust works great – just roll it out and cut into 5-inch circles. Puff pastry is another option, though it’ll give you a flakier texture.
• Cornstarch: All-purpose flour works as a thickener too – use the same amount. If your fruit is really juicy, you might want to add an extra half tablespoon.
• Cinnamon: Try nutmeg, cardamom, or a pinch of ginger for different flavor profiles. You could also use pumpkin pie spice if that’s what you have on hand.
• Egg wash: If you’re out of eggs, brush the tops with milk or melted butter for that golden color. The pies will still bake up nicely without any wash at all.

Watch Out for These Mistakes While Baking

The biggest mistake when making nectarine hand pies is using overly ripe fruit, which releases too much juice and can make your filling watery and cause the dough to become soggy – choose nectarines that are ripe but still firm to the touch.

Don’t skip the cornstarch in your filling, as it’s essential for thickening the juices that naturally release from the fruit during baking, and make sure to seal the edges of your empanada dough really well by pressing with a fork to prevent the filling from leaking out.

Another common error is overfilling the pies, which leads to messy bursts during baking – stick to about 2 tablespoons of filling per pie and leave enough border around the edges to seal properly.

Finally, brush that egg wash on generously for a golden, glossy finish, and let the pies cool for at least 10 minutes before eating to avoid burning your tongue on the hot filling inside.

What to Serve With Nectarine Hand Pies?

These sweet little hand pies are perfect on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of fresh whipped cream. I love serving them warm with a hot cup of coffee or tea for an afternoon treat, or you can pack them up for picnics and lunch boxes since they travel so well. For a fancy brunch spread, try pairing them with some Greek yogurt and a drizzle of honey, or serve them alongside other fresh summer fruits like berries or sliced peaches. They also make a great dessert when served with a glass of cold milk or even a sweet dessert wine if you’re feeling fancy.

Storage Instructions

Keep Fresh: These nectarine hand pies taste best when stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge where they’ll stay good for up to 5 days. Just know they might lose a bit of their crispy texture in the fridge.

Freeze: Hand pies freeze really well! You can freeze them either before or after baking. For unbaked pies, freeze them on a baking sheet first, then transfer to a freezer bag for up to 3 months. Baked pies can go straight into freezer bags and will keep for about 2 months.

Warm Up: To bring back that fresh-baked taste, warm your hand pies in a 350°F oven for about 5-8 minutes if they’re from the fridge, or 10-15 minutes if frozen. You can also use a toaster oven on low heat. This helps crisp up the crust and makes the filling nice and warm again.

Preparation Time	10-15 minutes
Cooking Time	15 minutes
Total Time	25-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 15-18 g
• Fat: 35-40 g
• Carbohydrates: 140-150 g

Ingredients

For the fruit filling:

• 1/3 cup sugar
• 1/2 tsp ground cinnamon (freshly ground preferred for best flavor)
• 2 cups diced nectarines (about 4-5 medium nectarines, cut into 1/4-inch pieces)
• 1 tbsp cornstarch (helps thicken the filling and prevent soggy pies)

For the pastry:

• 1 package (11.6 oz) empanada wrappers (I use Goya brand, 5-inch size)

For the egg wash:

• 1 large egg (room temperature)
• 1 tbsp water

Step 1: Prepare the Mise en Place and Preheat

• 2 cups diced nectarines
• 1 package empanada wrappers

Preheat your oven to 400°F and line a baking sheet with parchment paper.

While the oven heats, dice your nectarines into 1/4-inch pieces—this small, uniform size ensures they cook evenly and create a cohesive filling rather than chunky pockets.

Set the empanada wrappers out on the counter to come to room temperature so they’re pliable and easy to work with without cracking.

Step 2: Cook the Nectarine Filling

• 2 cups diced nectarines from Step 1
• 1/3 cup sugar
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch

In a small saucepan over low heat, combine the diced nectarines, sugar, cinnamon, and cornstarch.

Stir occasionally and cook for 8-10 minutes until the mixture thickens and the nectarines begin to break down slightly.

You’ll notice the juices releasing from the fruit and the cornstarch creating a glossy, jammy consistency.

I like to use freshly ground cinnamon here—it makes a noticeable difference in the final flavor compared to pre-ground.

Once thickened, transfer the filling to a small bowl and let it cool slightly while you prepare the egg wash.

Step 3: Make the Egg Wash

• 1 large egg
• 1 tbsp water

In a small bowl, whisk together the room-temperature egg and water until well combined.

This mixture will brush onto the pastry to create a beautiful golden-brown shine and help seal the edges of your hand pies.

Step 4: Fill and Fold the Empanadas

• 1 package empanada wrappers from Step 1
• nectarine filling from Step 2

Working with one wrapper at a time, lightly dampen the edges with your fingertip dipped in water—this helps the pastry seal properly.

Place about 1 tablespoon of the nectarine filling from Step 2 in the center of each wrapper.

Fold the wrapper in half to create a half-moon shape, then press and crimp the edges firmly with the tines of a fork to seal.

This double-sealing technique prevents the filling from leaking during baking.

Cut two small slits in the top of each pie with a sharp knife to allow steam to escape and prevent bursting.

Step 5: Brush, Bake, and Finish

• folded hand pies from Step 4
• egg wash from Step 3

Arrange the folded hand pies on the prepared baking sheet, spacing them about an inch apart.

Brush the top of each pie generously with the egg wash from Step 3, making sure to coat the entire surface for even browning.

I like to do a second light brush halfway through baking if I have time—it deepens that golden color beautifully.

Bake for 15-18 minutes until the pastry turns deep golden brown.

The filling should be just barely visible through the steam vents, and the edges should sound crisp when tapped.

Let cool on the baking sheet for a few minutes before serving, as the filling will be very hot.