Cupcake lovers can create individual mini pies with store-bought puff pastry—so anyone who's dreamed of downing an entire pie can have the satisfaction of doing exactly that.
- 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
Active 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.