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

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

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.

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.

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.

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

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

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