Peach Pie in a Cup

By Gia McBride

My two big cravings when i was pregnant with my son were mustard and pie. While mustard sandwiches were easy to make (2 pieces of bread and mustard), pie was harder to come by. I never wanted to commit to buying a whole pie because I knew there was the danger of me eating the whole thing in one sitting. I would find myself regretting that decision every night after looking feverishly through the kitchen for something that would quench that need. This is a quick and healthy solution that satisfied my need for pie with out adding to my already expanding jean size.

Makes 4


2    large peaches, cut into halves
2    graham crackers
2    teaspoons brown sugar
1    teaspoon butter
       *vanilla ice cream (for à la mode)

1.    Preheat oven to 375 degrees
2.    Carefully pit the peaches and scoop out the inner flesh without tearing the skins, creating cups.
       Using a melon baller works best. Coarsely chop.
3.    Crumble graham crackers into a small bowl.  Add peaches and 1 teaspoon of sugar.  Sprinkle with cinnamon and mix well.  
4.    Generously fill each peach cup.  Divide butter in 4 parts and top each peach.  Sprinkle with remanding sugar.
5.    Bake peach pie cups on a cookie sheet for 15 minutes until tips are golden brown.  
        *Top with a small scoop of vanilla ice cream and enjoy immediately. 

Posted on Aug 05, 2014

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