Ingredients
1 vanilla bean pod
3 large peaches
1/4 c. sugar
1 tbsp. cornstarch
1 tsp. vanilla extract
2 piece puff pastry
Preparation
Step 1Preheat oven to 400 degrees F. Run a paring knife down the cut sides of the vanilla bean to remove the vanilla seeds, and transfer to a large bowl. (Discard vanilla bean pod, or save for another use.) Add peaches, sugar, cornstarch, and vanilla extract and toss until well combined; set aside.Step 2Working on a sheet of parchment paper, cut 1 piece of puff pastry in half, and then roll each half into a 10-inch square. Using a bowl, glass, or cookie cutter, cut 4 circles (4 1/2 inches each) out of each half. Use the circles to line the cups of 8 muffin tins, positioning them to form little pie shells or baskets. Save any remaining dough scraps to re-roll and use for step 4, as needed.Step 3Spoon peach mixture evenly into the muffin cups lined with the puff pastry shells; set aside.Step 4Arrange remaining pastry on a sheet of parchment paper and cut out 8 circles, approximately 3 inches in diameter. Place 1 on top of each muffin cup, folding the edges of the bottom pastry over the top and pinching tightly to seal each pie.Step 5Bake until pies are puffed and deep golden brown, 25 to 35 minutes. Carefully run a paring knife around the edges of each pie and immediately transfer to a platter. Serve warm or at room temperature. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
