I am in love with stone fruits of any kind…Peaches, Plums, Nectarines, cherries…especially the White Nectarines, which are like sweet little balls of sunshine!  I never really get sick of eating them and wish we could enjoy them for more of the year.  Since the season is short, I try to take advantage of the yummy goodness in as many ways I can.  An old, but delicious, standby for many fruits is, of course, pie, and one of my favorite summer pies is Blueberry- Peach.  Here is a recipe for Blueberry-Peach Hand Pies.  Make a bunch and keep them in the freezer for those nights when the when the vanilla ice cream gets lonely!

Blueberry-Peach Hand Pie
Crust:
2 cups All Purpose Flour
1/2 teaspoon Sea Salt
1 tablespoon Sugar
15 tablespoons chilled butter, 1/4 inch cubes
1/3-1/2 cup ice water
Filling:
1 pint fresh blueberries
2 fresh peaches, peeled and chopped
1/2 cup sugar
1/4 teaspoon cardamon
1 teaspoon lemon juice
1 tablespoon all purpose flour
To make crust:
Whisk dry ingredients together in large bowl.  Sprinkle with butter cubes and gently work with fingers until the buttered flout mixture resembles breadcrumbs.  Drizzle with about 1/4 cup of the ice water and gently toss with a rubber spatula, adding water slowly until a soft dough forms.  If it is too wet, the dough will be gummy and if it is too dry it will be crumbly. The dough should come together in a round and be wrapped in plastic to chill in the refrigerator about and hour.
Filling:
Combine all the filling ingredients into a medium bowl and stir well to coat fruit with flour and sugar.  Set aside until ready to form pies.
Forming pies:
350 degree oven.
Divide the dough round into 8-10 equal pieces.  Roll each piece into a round about 1/4 inch thick.  Place some of the filling on on half of the round, leaving space around the edge to seal, and using a wet pastry brush, moisten the edge, fold the top over and seal.  Poke a few holes in the top with a pairing knife an place on a parchment lined baking sheet. Repeat with the rest of the dough rounds and filling.  Brush tops with a wash of 1 egg and 1 tablespoon water, sprinkle with sugar and bake for  30 minutes or until the filling is bubbly and top is lightly browned.