Peaches and Cream Pie with Buttery Pie Crust
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 desserts ready in about 150 minutes layers all-purpose flour, ice water, granulated sugar 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Arrange 5 cups peeled and sliced peaches evenly in the baked crust. Pour the cream mixture over the peaches, spreading gently.
- 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.
- Step 6: Let the pie cool completely. Dust with 2 tbsp powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peaches and Cream Pie with Buttery Pie Crust take to make?
Total time is about 150 minutes (90 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peaches and Cream Pie with Buttery Pie Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peaches and Cream Pie with Buttery Pie Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peaches and Cream Pie with Buttery Pie Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peaches and Cream Pie with Buttery Pie Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
