These delicious nectarine cream cheese hand pies are filled with a sweet cream cheese filling, a sweet nectarine mixture, and baked in a flaky, golden brown crust.
I’m a big fan of pie. I love all kinds of pies from pudding filling to fruit filling, baked and no-bake – you name it. If it’s pie, I’m all over it. One of my favorite variations of pies is the hand pie. Why is that you ask? Well, I can walk around with an entire pie in my hand! Of course, it’s a small pie, but I get every part of the pie in every bite, and I don’t need a fork. I just hold it and eat it. I love making them for parties and get-togethers of all kinds. They’re a great addition to everything from weeknight dinners to Christmas feasts.
Nectarine Cream Cheese Hand Pies
These delicious hand pies start with a simple and sweet, homemade nectarine filling. I add that filling along with a sweet and tangy cream cheese filling to empanada dough, crimp it closed for the classic half-moon hand pie shape, and bake those suckers until they’re golden brown, flaky, and so delicious. It only takes about a half hour from start to finish, and when I’m done, I have some of the most delicious little hand-held pies you’ll ever eat!
Why You’ll Love This Nectarine Cream Cheese Hand Pie Recipe
- The sweet nectarines and the tangy cream cheese flavors are perfectly balanced, and the cream cheese adds a bit of richness that makes the pies even more deliciousness.
- The flaky crust is golden brown and buttery and is perfect for the sweet and delicious fillings.
- They’re so easy to make and only take simple ingredients.
Nectarine Cream Cheese Hand Pie Ingredients
You’ll only need a handful of ingredients to make these delicious hand pies, and most of them are probably in your kitchen right now. Anything you don’t have can be found in no time at your local grocery store.
- Fresh nectarines
- Granulated sugar
- Lemon juice
- Lemon zest
- Cream cheese
- Vanilla extract
- 5” empanada dough (I used Goya)
- Large egg
How to Make Nectarine Cream Cheese Hand Pies
Making these hand pies only takes about 30 to 45 minutes from start to finish. It’s as easy as it is delicious!
Step 1: Prep
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, whisk egg and water together. Set aside.
Step 2: Make the Nectarine Filling
Add the nectarines, sugar, lemon juice, lemon zest, and cornstarch to a medium saucepan. Simmer over low heat until thickened and remove from the heat.
Step 3: Make the Cream Cheese Filling
Beat the cream cheese in a medium bowl until fluffy. Then, add the sugar and vanilla and beat for 2 more minutes.
Step 4: Fill and Seal
Place a small amount of the cheese filling in the center of the empanada dough followed by a tablespoon of the nectarine mixture. Moisten the edges of the empanadas and fold them over the filling. Pinch the edges closed and then crimp them with the tines of a fork to seal.
Step 5: Bake
Place the hand pies on the prepared baking sheet, make 3 small slits in the dough, and brush with egg wash. Then, bake for 15 minutes or until golden brown. Enjoy!
- Stir the nectarine mixture frequently to prevent sticking or burning.
- Fully soften your cream cheese to make beating it easier.
- You only need to moisten the edges of the dough to seal the hand pies. Don’t drown them.
- The small slits in the top on the dough are optional. The inside filling does tend to leak out.
- Use any of your favorite diced fruit varieties for the fruit filling, such as fresh peaches, strawberries, apples.
- Berries make a delicious filling.
- You can use refrigerated pie dough instead. Just roll it out a bit to make it thinner.
- Top with powdered sugar or make a sweet glaze, if desired.
What to Serve with Nectarine Hand Pies
These are simply tiny little pies, and like pies, they’re perfect with a glass of milk or a cup of coffee or tea. Of course, you can’t go wrong with a little whipped cream or vanilla ice cream, too!
Yes. These hand pies freeze very well and will last for up to a month in the freezer.
These hand pies are best fresh from the oven, but you can make both fillings a day in advance. Bring them to room temperature the next day, fill and seal the empanada dough, and bake!
Classic pie crust dough or empanada dough both work very well for hand pies because they won’t soak up the filling as quickly as other crust doughs can.
Depending on the locations, nectarines are in season from the end of April to the end of August. Peak season is June, July, and August.
How to Store and Reheat Nectarine Hand Pies
Refrigerate these hand pies for up to 4 days in an airtight container. For longer storage, you can freeze them for up to a month in an airtight, freezer-safe container.
To reheat the hand pies, air fry them for 6 minutes at 350 degrees or bake them for 10 minutes at 300 degrees.
Try This Delicious Nectarine Cream Cheese Hand Pie Recipe
These nectarine cream cheese hand pies are as easy as they are delicious. With just a few simple steps and 30 to 45 minutes of total time to make them, this is one delicious recipe that you and your family will love. These hand pies are perfect for any occasion from weeknight desserts to afternoon snacks, parties, and all kinds of get-togethers. Give them a try. You’ll fall in love!
More Delicious Fruit Pastry Recipes You’ll Enjoy
This Peach Puff Pastry is loaded with a sweet cream cheese mixture and fresh juicy peaches. It’s a bit messy to make, but is absolutely delicious, and is a family favorite pastry recipe.
Nectarine Cream Cheese Hand PIes
- Preheat the oven to 400° and line a baking sheet with parchment paper. in a small bowl, whisk egg and water together. Set aside.
- In a medium saucepan, over low heat, add nectarines, sugar, lemon juice, lemon zest, and cornstarch, stir and let simmer until thickened. Remove from heat.
- In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar and vanilla. Beat for an additional 2 minutes.
- Wet the edges of the empanada dough lightly with water.
- Place a small amount of cheese in the center of the empanada dough, followed by a tablespoon of nectarine mixture.
- Fold dough in half, pinching the edge and crimp the edges with the tines of a fork.
- Place hand pies on the prepared baking sheet and brush with the egg wash.
- Bake for 15 minutes or until golden brown.
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