Individual Peach Pies
(adapted from smitten kitchen)
2 packages of refrigerator pie dough (I used I package pie and 1 package of puff pastry)
2 pounds of peaches–4 cups
1/4 cup flour
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 egg yolk beaten with 2 tablespoons water (for egg wash)
Peel and chop the peaches into small bits (approximately 1/2-inch dice, much smaller than you’d use for a regular sized pie. Mix the pieces with the flour, sugar, salt, vanilla, and ground cinnamon.
On a parchment-lined baking sheet, cut the pie dough into four equal parts. Spoon about 1-2 tablespoons of the filling onto half of the dough triangles. Quickly brush the egg wash around the edges of the dough and fold it in half so the other side comes down over the filling creating a triangle. Seal the pie and make a decorative egde by pressing the edges of the dough together with the back of a fork. Repeat the process with the remaining dough.