Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Using store-bought pie dough for these pies, you can make them quickly and easily. All you need to do is boil the fresh peach filling, assemble the pies, and bake. They're perfect for on-the-go snacks or as a dessert.

Ingredients:

• 6 peaches (about 700 g), peeled and cut into pieces
• 0.5 cups of water
• Half a vanilla bean, scrape out the seeds
• 1/4 cup granulated sugar
• 2 tablespoons firmly packed light brown sugar
• 2 teaspoons lemon juice
• 2 sheets of chilled pie dough
• 1 large egg, lightly beaten

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

peaches, eggs, French dough, lemon juice, vanilla pod, brown sugar

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Preparation:

Step 1
• Combine the peaches, water, vanilla bean and seeds, granulated sugar, brown sugar, lemon juice, and salt in a saucepan. Bring to a boil and simmer until the syrup thickens and the peaches are soft and just beginning to fall apart, 12-18 minutes. Add more water if the syrup is too thick. Discard the vanilla bean and mash the peaches; let the filling cool.
Step 2
• Preheat the oven to 220°C. Line a baking sheet with parchment paper. Roll each sheet of dough into a 30cm square. Cut each in half, then cut each half into thirds to make twelve 10x15cm rectangles.
Step 3
• Place 6 rectangles on a baking sheet and spoon 3 tablespoons of peach compote onto each. Top with another rectangle of dough; crimp the edges with a fork to seal. Make small slits in the center of each pie; brush with beaten egg. Bake until golden brown, 20-25 minutes.

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