Mini Nectarine Crumble Pies ~ flaky little pastries filled with fresh nectarines and a buttery almond vanilla bean crumble, all in a convenient hand held pastry packet!
Today’s recipe is the result of a random collision of events in the kitchen. Here’s how it went ~ a second disk of whole wheat pie crust dough, leftover from making Tuesday’s Cookie Tart, was sitting in the refrigerator. It just happened to be sitting right next to a bag of ripe nectarines recently relocated from the counter. I was feeling a twinge of guilt about how I let too many good things go to waste, and that I really should use both of them up, somehow. I went to put away the tortilla press that was still out from the other day, remembered just reading this post…the synapses started firing in my brain…and the idea for these super easy Nectarine Crumble Pies was born
I’ve never been tempted to make mini pies, or hand pies, as they’re sometimes called, because the process of rolling and cutting the dough always seemed too time consuming to be worth it. But since my tortilla press performs such magic with a ball of masa, I wondered if it could do the same thing with regular dough.
Well, it can! Just look at those perfect rounds of dough.
This one is a white whole wheat dough, but you could use any recipe you like. This method is great because you don’t waste any of the dough, it’s completely mess free, and because all the dough circles are already encased in waxed paper, they’re easier to handle. You could make them ahead of time, too, and just stack them for later use.
The scent of almond and vanilla bean will waft through the kitchen as these bake. The flavors were so good that I am going to make a classic peach crisp using the remaining fruit and this delicious almond vanilla topping.
I’m pretty excited about this, it’s going to open up a whole new world of little pastries to experiment with. The meat filled Cornish pasties I remember from the pubs of London are coming to mind, or empanadas, or mini calzones…what would you do with perfect little circles of dough?
For more detailed look at how I use my tortilla press, see this post.
- 1 unbaked disk of pie crust dough, chilled
- 2 ripe nectarines
- 1/2 cup almond meal
- 3 Tbsp brown sugar, packed
- 1/2 tsp almond extract
- seeds scraped from 1/2 vanilla bean
- 2 Tbs butter
- Preheat oven to 325F
- Break off small chunks of the dough and form into ping pong sized balls. Press the balls between sheets of waxed paper on the tortilla press. You should have 9-10 rounds of dough.
- Peel and chop the nectarines. Put the fruit in a bowl and set aside while you make the crumble.
- In another bowl mix together the almond meal, brown sugar, extract, and vanilla. Using your fingers, crumble in the butter until the mixture resembles coarse crumbs.
- Lay out 5 of the dough rounds on silpat or parchment lined baking sheets. Spoon some of the nectarines in the center of each round, leaving space around the perimeter.
- Spoon some of the crumble mixture on top of the fruit, then lay another round on top and press firmly along with edges with a fork to seal the pies.
- Prick the tops with a fork to vent. Bake for about 20 minutes or until browned.
- You can also use single circles of dough to make little crescent pies.