Preheat the oven to 350°.

To prepare the filling, gently mix together the raspberries, nectarines, brown sugar, flour, orange zest, vanilla bean paste and salt. Set aside while rolling out the dough.

Generously flour your work surface. Roll out the dough into roughly a 15-inch rectangle. Use a pizza wheel to trim the ragged edges.

Cut the dough equally so you have 8 squares.

Spoon about 1/3 cup of the filling into the center of each square. Brush the edges of the dough with the egg wash and fold the square into a triangle. Using your fingers, gently press the edges together. To create a decorative edge, use the tines of a fork to crimp the edges.

Place the hand pies on a parchment-lined sheet tray. Brush the tops with the egg wash, and then cut a vent hole in each for steam to escape.

Bake until the pastry is golden brown and the fruit juices are thickened and bubbly, 20 to 25 minutes. Allow to cool.

While the hand pies are cooling, prepare the glaze. Whisk together the powdered sugar and lemon juice in a small bowl. The glaze should be thick but pourable. If needed, add water or more lemon juice 1/2 teaspoon at a time to adjust the consistency.

Use a small spoon or a fork to drizzle the glaze over the pies, and allow it to set for about 10 minutes.