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Hazelnut Glazed Apricot Hand Pies



1/4 cup Corn Starch

1/4 cup Apricot Nectar, Peach Nectar or Water

1 pound Fresh Apricots, pitted and cut into quarters or 1/8 depending on size

1 cup Sugar

1 Tablespoon Lemon Juice


1 3/4 cups All Purpose Flour

1/4 cup ground toasted Hazelnuts*

3/4 teaspoon Kosher Sea Salt

13 Tablespoons (1 stick + 5 tablespoons)Unsalted Butter

5-8 Tablespoons (or more) ice water


2 cups Powdered Sugar

1 Tablespoon Vanilla

1 Tablespoon + 2 teaspoons Water

1/4 cup ground toasted Hazelnuts*

*For ground hazelnuts you can find that readily available in many stores, but if you can only find whole or pieces, you can chop or process to a finer size in a food processor or blender. I toast in the oven at 350 degrees for 4-5 minutes to get some color and additional flavor. If you want, you can skip this step.



  • Dissolve corn starch in nectar or water and set aside.

  • Combine remaining filling ingredients in a saucepan and heat over medium to medium low heat until juicy. Stirring frequently to prevent burning. About 7 minutes.

  • whisk in corn starch slurry and continue to heat until thick and the mixture goes from milky to deep orange. about 3-4 minutes.


  • Wisk together flour, hazelnuts and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Line a baking sheet with baking parchment.

  • Roll dough and cut into 12+ rounds or squares. I cut with a 4" round tartlet pan.

  • Brush the edge of a one round with water.

  • Spoon in a heaping tablespoon of apricot filling and fold pastry over filling.

  • Press edges and place onto the prepared cooking sheet.

  • Crimp completely with a fork and poke a vent hole in pastry. Some filling may seep out in the crimping process or during baking.

  • Bake at 375 for 18-22 minutes.

  • Remove from oven and transfer to a cooling rack. Allow to cool completely before glazing.


  • Wisk together all the glaze ingredients until smooth.

  • Arrange completely cooled hand pies bottom side up on on a cooling rack and brush with glaze.

  • Allow to set until dry, at least 20 minutes.

  • Turn pies over and repeat glazing of the tops of the pies.

  • Allow to air dry for at least one hour before packing up. I typically will put the hand pies in a cool oven overnight before packing up.


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