Peaches and Cream Pie with Buttery Pie Crust

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A tender, flaky pie crust cradles juicy fresh peaches in a luscious cream filling, making this classic peaches and cream pie a perfect summer dessert. This American-inspired recipe, ready in about 150 minutes, layers all-purpose flour, unsalted butter, ice water 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 1/2 cups all-purpose flour
• 1 cup (2 sticks), cold and cubed unsalted butter
• 6-8 tbsp ice water
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 5 cups, peeled and sliced (about 5 medium) ripe peaches
• 2 tbsp, for dusting powdered sugar

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Instructions

1. Step 1: To make the crust, pulse 2 1/2 cups all-purpose flour, 1/2 tsp salt, and 1 cup cold cubed unsalted butter in a food processor until mixture resembles coarse crumbs. Gradually add 6-8 tbsp ice water, pulsing until dough just holds together. Divide dough in half, shape into discs, wrap in plastic, and chill for 1 hour.
2. Step 2: Preheat oven to 375°F. Roll one dough disc into a 12-inch circle and fit into a 9-inch pie plate. Line with parchment and fill with pie weights or beans. Bake crust blind for 15 minutes, remove weights and parchment, and bake 5 minutes more until lightly golden.
3. Step 3: In a bowl, whisk 3/4 cup granulated sugar, 3 tbsp cornstarch, 2 large eggs, 1 cup heavy cream, and 1 tsp vanilla extract until smooth and creamy.
4. Step 4: Arrange 5 cups peeled and sliced peaches evenly in the baked crust. Pour the cream mixture over the peaches, spreading gently.
5. Step 5: Roll out the second dough disc, cut into strips, and weave a lattice on top of the pie. Bake for 45-50 minutes until filling is bubbly and crust is golden brown.
6. Step 6: Let the pie cool completely. Dust with 2 tbsp powdered sugar before serving.