Peach and Vanilla Puff-Pastry Pies

1 . Stage

Preheat 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.

2 . Stage

Working 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.

3 . Stage

Spoon peach mixture evenly into the muffin cups lined with the puff pastry shells; set aside.

4 . Stage

Arrange 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.

5 . Stage

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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.