The dough is soft and a little sticky, so don’t be timid with the flour when rolling it out, and slide an offset spatula underneath after every two or three rolls to prevent it from sticking to the countertop. Don’t worry if the dough cracks a bit when you fold it over to form the pies. The pastry‘s still sturdy enough to contain the fruit, and the crackling gives the finished desserts an attractive rustic appearance.
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 (8-oz.) pkg. cream cheese, chilled, cut up
1 cup unsalted butter, chilled, cut up
12 oz. firm but ripe nectarines (about 3 medium), chopped (1/2 inch)
1/2 cup blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon vanilla extract
1 egg yolk
2 teaspoons milk
Sanding sugar or coarse sugar for sprinkling
1 Pulse flour, 1/2 cup sugar and 1/4 teaspoon salt in food processor until combined. Add cream cheese and butter; pulse just until dough forms. (Dough will be sticky.) On floured surface, divide dough into four pieces; press into four rectangles about 1 inch thick. Cover; refrigerate 1 hour or overnight, until firm.
2 Combine all filling ingredients except egg yolk, milk and coarse sugar in large bowl Roll one rectangle of dough on generously floured surface into 15x5-inch strip 1/4 inch thick. With 4 3/4-inch round cookie cutter, cut into 3 rounds. (Or use 4 3/4-inch plate or lid as a guide, cutting out round with knife). Place on parchment paper-lined baking sheets; refrigerate until ready to bake. Repeat with remaining dough, rerolling scraps for a total of 16 rounds.
3 Beat egg yolk and milk in small cup until combined. Lightly brush over edges of dough rounds. Spoon generous tablespoon of filling on half of each dough round, 1/2 inch from edge; fold in half to enclose filling. Press edges together with fork to seal. (Don’t be concerned if dough cracks slightly.) Cover; refrigerate while making remaining pies.
4 Meanwhile, heat oven to 375°F. Lightly brush top of pies with egg mixture; sprinkle with sugar. Bake 15 to 20 minutes or until crust is golden brown. Cool on baking sheet on wire rack 15 minutes. Serve warm or cool completely.
16 hand pies
PER HAND PIE: 280 calories, 17 g total fat (10 g saturated fat), 3 g protein, 30.5 g carbohydrate, 55 mg cholesterol, 95 mg sodium, 1 g fiber