Last summer was all about the cronut—a croissant and donut hybrid that had New Yorkers lining up for hours for the tasty treat. This summer, we’re predicting you’ll create a similar frenzy with these amazing pie-kies—a confection that’s half pie, half cookie!

An invention of Jeni Britton Bauer, pie-kies are a happy marriage of fruit pie and crunchy cookie. In our July issue, she shared a recipe for a “Reverse à la Mode” featuring pie-kies.

Britton Bauer, author of Jeni’s Splendid Ice Cream Desserts ($16; amazon.com), flips the traditional pie à la mode on its head—literally! A fat slice of peach pie topped with a small scoop of ice cream becomes a generous portion of rich, creamy ice cream topped with a sugary pie-kie. Read on for the decadent recipe.

Want more ice cream recipes to beat the heat?Pick up the July issue of InStyle, available on newsstands and for digital download now.

Reverse à la Mode Pie-kies

Total time: 1 hour, 30 minutes

Prep/cooking time: 30 minutes

Inactive time: 1 hour

Makes: About 12 pie-kies

Pie-kiesGentl and Hyers

Ingredients:
1 disk sugar dough
Nonstick cooking spray
1 cup sugar
1 tbsp cornstarch
3 lb. plums, peaches, nectarines, and/or apples, all pitted and cut into ¹/₈” slices
1 quart ice cream (any flavor)

For sugar dough:
1½ cups unbleached all-purpose flour
⅓ cup sugar
8 tbsp (1 stick) unsalted butter, cut into ½” cubes and chilled
2 oz. (4 tbsp) cream cheese
2 large egg yolks, lightly beaten
2 tbsp very cold heavy cream

Directions:
1. Pulse all ingredients in a food processor until dough forms.
2. Remove from food-processor bowl, divide in half, and knead each half to soften.
3. Flatten halves into disks; wrap each individually with plastic wrap. Refrigerate for 1 hour.

For sugar dough:
1. Preheat oven to 350°F. Spray baking sheets with cooking spray.
2. Roll out 1 disk of dough about ⅛” thick (reserve other disk).
3. Using 2½” to 3″ cookie cutters, cut out shapes and place them on the prepared baking sheets.
4. Blend sugar and cornstarch in a small bowl, then dip fruit slices into sugar mixture, generously coating each.
5. Arrange fruit on cutouts. (Fruit will shrink during baking, so it’s OK to have slices extend slightly beyond the dough edges.)
6. Bake for 25 minutes, or until golden. Remove sheets from the oven, and let pastries cool before serving.

To make pie-kies:
1. Preheat oven to 350°F. Spray baking sheets with cooking spray.
2. Roll out 1 disk of dough about ¹/₈” thick (reserve other disk).
3. Using 2½” to 3″ cookie cutters, cut out shapes and place them on the prepared baking sheets.
4. Blend sugar and cornstarch in a small bowl, then dip fruit slices into sugar mixture, generously coating each.
5. Arrange fruit on cutouts. (Fruit will shrink during baking, so it’s OK to have slices extend slightly beyond the dough edges.)
6. Bake for 25 minutes, or until golden. Remove sheets from the oven, and let pastries cool before serving.

To assemble:
1. Garnish ice cream scoop with one pie-kie.