Layered Peach and Cream Pie with Cinnamon-Butter Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A luscious pie featuring fresh peach slices layered with creamy vanilla custard inside a flaky cinnamon-butter crust. This american-inspired desserts ready in about 80 minutes layers all-purpose flour, granulated sugar, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 cup (2 sticks), cold and cubed unsalted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 5-7 tbsp ice water
• 4 cups, peeled and sliced fresh peaches
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 3 egg yolks
• 1 cup, whole milk
• 2 tbsp powdered sugar

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1 tsp ground cinnamon. Cut in 1 cup cold unsalted butter cubes using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 5-7 tbsp ice water, stirring gently until dough just comes together. Form dough into two discs, wrap in plastic, and chill for 1 hour.
3. Step 3: Preheat oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer dough to pie plate and trim edges.
4. Step 4: In a medium bowl, toss 4 cups peeled and sliced fresh peaches with 1/2 cup granulated sugar and 2 tbsp cornstarch. Spread peaches evenly over the pie crust.
5. Step 5: In a saucepan, heat 1 cup whole milk and 1 cup heavy cream until just simmering. In a separate bowl, whisk 3 egg yolks with 2 tbsp powdered sugar until pale.
6. Step 6: Slowly pour warm milk mixture into egg yolks while whisking continuously. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened to a custard consistency, about 5 minutes.
7. Step 7: Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly.
8. Step 8: Pour the custard evenly over the peach layer in the pie crust.
9. Step 9: Roll out the second dough disc and cut into strips to create a lattice top or cover entirely. Bake for 45-50 minutes until crust is golden and filling bubbles. Cool completely before serving.