|Peach and Vanilla Mini Pies!|
The best part about these mini-pies, besides the fact that there are so few ingredients, is that everyone gets their own so you can hold them in your hand to eat them! Who hasn't wanted to eat their pie on the go? Ha! Ok let's start baking:
Peach and Vanilla Puff Pastry Pie Recipe
(Thank you O, The Oprah Magazine!)
|The peach and vanilla filling|
- 1 vanilla bean pod, halved lengthwise
- 3 large peaches (about 1 pound), peeled, pitted, and cut into 1/2" chunks
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 1 tsp. vanilla extract
- 2 (9" x 16") pieces frozen puff pastry, thawed but still very cold
DirectionsActive time: 30 minutes
Total time: 1 hour
Preheat oven to 400°. 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.
Working on a sheet of parchment paper, cut 1 piece of puff pastry in half, and then roll each half into a 10 square. Using a bowl, glass, or cookie cutter, cut 4 (4 1/2") circles 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 reroll and use for step 4, as needed.
Spoon peach mixture evenly into the muffin cups lined with the puff pastry shells; set aside.
Arrange remaining pastry on a sheet of parchment paper and cut out 8 circles, approximately 3 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.
Bake 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.
|Stuffing the cups with the filling|