1 vanilla bean pod, halved lengthwise
3 large (about 1 pound) peaches, peeled, pitted, cut into 1/2-inch chunks
1/4 c sugar
1 T cornstarch
1 t vanilla extract
2 – 9 x 16-inch puff pastry sheets, thawed, but still very cold
Remove the vanilla seeds, place in a large bowl. (Discard vanilla bean pod.) Add peaches, sugar, cornstarch and vanilla extract, toss until well combined; set aside. Lay puff pastry on work surface lined with parchment paper, cut 1 piece of pastry in half, roll each half into a 10 inch square. Cut four 4 1/2 inch circles out of each half, place in 8 muffin tins, to form pie shells. Spoon peach mixture evenly into 8 muffin cups lined with the puff pastry shells; set aside. Re-roll remaining dough scraps, cut into 3 inch circles. Place 1 on top of each muffin cup, fold the edges of the bottom pastry over the top, pinch tightly to seal each pie. Bake in a preheated 400 degree oven for 25 – 35 minutes until puffed and deep golden brown. Carefully run a knife around edges of each pie and immediately place on platter. Serve warm or at room temperature. Yields 8
