Glazed Peach Pie Turnovers Recipe (with Video)

1. Peel & Dice Peaches into chunk sized pieces.
2. Combine ⅓ Cup Brown Sugar, ¼ Cup White Sugar, 1 ½ Teaspoons Cinnamon and ½ Teaspoon Nutmeg in a bowl, then set aside
3. In a cooking pan on medium heat, add Butter and melt Butter. Next, add in peaches. Cover peaches with the combination of Brown Sugar, White Sugar, Cinnamon, Nutmeg, and mix in. Then mix in vanilla extract. Bring peaches to a simmer and let the peaches simmer for about 3-5 minutes.
4. Reduce heat to medium-low, combine Cornstarch & Water to form cornstarch slurry, then add into pan and continuously stir. Once peaches are thicken, remove from heat and allow to cool for about 5 minutes.
5. Preheat the oven to 400F.
6. Cut each Puff Pastry into 4 equal size pieces, 8 total pieces. Place about ¼ Cup of cooled & strained peaches onto Puff Pastry and cover with Puff Pastry. Seal puff pastry closed and use a fork to crimp the edges.
7. Slice 3 slits on top of each individual pie. For egg wash, beat one egg and mix with 1 tablespoon of milk, and brush a light coating of egg wash over the top of each pie.
8. For Cinnamon Sugar Coating mix cinnamon, sugar, & nutmeg then sprinkle over top of pies.
9. Place pies on a parchment lined baking sheet and bake for 20-25 minutes or until pies are browned and flakey.
10. For glaze, whisk powdered sugar, milk, and vanilla extract until smooth then drizzle over top of pies. For glaze to harden, let pies cool down for a couple of minutes, then add glaze and let sit for a couple minutes and glaze will harden.