Easy Fresh Peach Pie Ice Cream Cups Recipe

Hi there!   Are you looking for a fresh peach recipe that takes pie to an entirely new place?

Don’t get me wrong, I love a good peach pie.  But the late summer fresh peach flavor is just so good, I love to let it stand on it’s own.

It all starts with a simple flaky cinnamon sugar pie crust that holds your favorite vanilla ice cream and fresh peach toppings.

These little pie crust cups also taste amazing filled with fresh whipped cream and berries.

My daughter and I have had fun filling them with all kinds of different sweet creations.

I’ll save you any more details and hit you with the recipe directly below.

As always, check out the recipe run down to make sure yours turn out to perfection.

Let’s get to it!

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Fresh Peaches & Cream Pie Cups

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Fresh Peach Pie Ice Cream Cups

Ingredients

• 1 Cup Crisco
• 3 Cups All Purpose Flour
• 1 tsp Salt
• 1 Tbs Sugar
• 2 large Eggs
• 1 tsp Vinegar
• 6 tbs Cold Water
• 1 large Egg
• 2 Tbs Cinnamon Sugar
• 1 pint Vanilla Ice Cream
• 3 ripe Peaches
• Caramel topping (optional)

Instructions

1. Begin by assembling pice crust. Using a pastry cutter or fork, mix crisco, salt, sugar and flour together until crumbly and well incorporated

2. Whisk eggs, vinegar, and water and pour into dry ingredient mixture. Softly fold together with spatula until dough ball begins to form.

3. Carefully gather crust ingredients and continue shaping dough ball being careful not to over mix. Cover with plastic wrap and chill for a minimum of 30 minutes in the fridge.

4. On a large floured surface, roll out pie crust with rolling pin until very thin. Sprinkle on extra flour when rolling if dough gets sticky.

5. Using a large cookie cutter or drinking glass, cut circles out of the pie crust dough, and gently press into muffin tins to form cups.

6. Use a fork to poke vent holes in crust cups, brush with egg wash and sprinkle with cinnamon and sugar.

7. Bake at 375 for 12-15 minutes until edges of pie crust are golden brown. Remove from oven and let cool.

8. Fill pie cups with vanilla ice cream, top with diced fresh peaches, caramel sauce, and remaining cinnamon sugar topping

Fresh Peaches & Cream Pie Cups Recipe Rundown

This fresh peach pie recipe is SO yummy, and as simple as whipping up a quick pie crust!

If you’ve never done it before, don’t worry it’s surprisingly simple.

We’ll walk through those details below.

But if you are really in a pinch for time, grabbing store bought pie dough work completely fine too!

For this crust recipe, I like to use Crisco.  I know, it’s not the healthiest.

But since this fresh peach dessert is a splurge anyway, I’m concerned mostly with flakiness and flavor. 😉

You can sub the crisco for cold salted butter as well!

Using the back of a fork you’ll want to press the shortening, flour, sugar, and salt together.

When it’s well incorporated, it should resemble a cornmeal like texture.

Next whisk together your pie crust wet ingredients: egg, vinegar, & water.

Make a small well in the center of your dry ingredients and pour in the wet.

Softly fold the wet and dry ingredients together until a dough ball forms.

Be careful not to over mix or knead the dough ball, but gently combine and form into a ball.  

You’ll want to cover this ball with saran wrap and chill in the fridge for at least 30 minutes.

The cooled dough helps prevent it from sticking when rolling out.

This dough can sit in the fridge for up to a couple of days!

When dough is adequately chilled, generously flour a large flat surface and begin rolling dough with rolling pin.

You may need to sprinkle flour on periodically as dough is expanding and can become sticky.

Roll the dough as thin as possible without cracking. 

It can be easily molded back into place, but I try to get the dough to less than 1/8″ thickness.

It will puff and rise as it bakes, so the thinner the better!

Next, using a large cookie cutter (4″-5″) cut large circles in your dough.

I used one of my large mouth drinking glasses for this!

Carefully transfer the dough circles and gently press down inside muffin tin cups.

The soft dough is malleable and can be pressed down and formed inside the muffin tin.

Ideally there should be some overhanging crust around the top of the muffin tins.

This recipe will make more than enough to fill 12 muffin tins.

I filled an additional 6 tins for a total of 18 cups.

You could also bake the extra dough in a large flat disk topped with cinnamon and sugar.

When I do this at our house it’s always a quickly disappearing flaky snack.

Before you pop these little pastries in the oven, quickly brush with a whisked egg and sprinkle with cinnamon and sugar!

Last but certainly not least, the freshly ripened peaches!

I almost always make this recipe in late summer when the peaches are at their peak.

The flavor and texture is incredible, so much so that I don’t want to bake them in a pie and change their vibrant fresh flavor.

I simply dice up bite sized ripened peaches, and top with a cinnamon sugar sprinkle! 

Yum.

When the pie crusts have completely cooled, gently fill them with a heaping scoop of your favorite vanilla ice cream.

Want even more flavor? 

Drizzle with caramel sauce on the top and sides of your plate.

Lastly pile on a heaping portion of cinnamon sugar diced peaches. 

Some will pile high and others will fall to the sides. 

All part of a rustic presentation which is completely fine with me! 😉

There would be nothing wrong with topping these off with a large dollop of whipped cream!

The classic peaches and cream combination, and flaky pie crust filling makes these nearly irresistible.

Cheers for now my friends!

I hope you enjoy this fresh peach pie ice cream cup recipe as much as we do. 

For more inspiration from my home and kitchen, head here!