Mini Nectarine and Vanilla Bean Pies

Note: I used 2 vintage mini metal pie pans for this recipe. They’re about 4″ wide and only 3/4″ inch deep or so.

For the crust: In a small bowl, combine the flour, sugar and salt. Dice the cold butter and add it to the bowl. Work the butter into the flour mixture using your fingertips or a pastry blender. The butter should be evenly distributed throughout the flour and smaller than peas. Take your time, it takes a few minutes.
Next, add the apple cider vinegar into the water in a small bowl, and add this to the flour mixture. Stir with a fork until a shaggy dough forms. If the dough seems dry and won’t clump together in your hand when squeezed, add an additional tablespoon of water.

Form the dough into a 5″ disk, flatten, and wrap in plastic. Chill for 30 minutes.

For the filling: Dice the nectarine (leave the skin on). Place the nectarine in a bowl with the sugar, cornstarch and lemon juice. Stir very well. Set aside to let the juices develop.

Preheat the oven to 375 F.

Remove the dough from the fridge, and roll it out on a floured surface. Roll it wide enough to have room for 4 round cut-outs that are wider than your pie pan (even though you are only making 2 pies, you need a bottom and top crust). Cut out two bottom crusts and two top crusts about 1″ larger the the pans. Drape the bottom crusts in the two pie pans.

Stir the nectarines, and then add the vanilla bean seeds. Enough juices should have been released to let the vanilla bean evenly distribute throughout the mixture.

Divide the nectarine mixture between the two bottom crusts. Add the top crusts, and pinch the seams together. Brush each pie with egg yolk, sprinkle with sanding sugar, and place on a small baking sheet. Bake for for 30 minutes, or until nicely browned. Remove from oven and let them cool for at least 1 hour before serving.