I found this recipe online and I've actually made it twice. The first time was sort of spontaneous. I had three peaches from the farmers' market, had friends coming over for dinner, and remembered this recipe I pinned online. Then, this weekend, my family was having a large dinner with family and friends and I made it again. I have a couple of notes. First, use small peaches. In order to get the peaches into a ramekin, you need a small peach. The first time I made this dessert, the peaches were MASSIVE and I had to cut them down. Even then, they kind of perched on top of the containers. Second, the presentation of these little guys is just adorable, but the consumption goes much smoother if you just pop them out on to a plate. The pictures below are from my first try but I'll make some notations as I go along to include what I learned the second time.
Individual Peach Pies
recipe from here
1 1/4 cups all-purpose flour
1 stick chilled unsalted butter, cut in pieces
1/4 cup ice water
3 ripe peaches
3 tablespoons brown sugar
1 teaspoon. cinnamon
1/4 teaspoon ground ginger
milk/sugar for brushing/sprinkling
Bake for 15-20 minutes, or until golden brown at 425 degrees. The small peaches actually took longer because more of the peach was covered. Bring out of the oven and serve with vanilla ice cream on top or separate. Enjoy! I certainly did both times!