Preheat oven to 180°C. Grease a round pie pan with butter.
When the dough is nice and cold, roll it out in between two sheets of plastic to fit your pie pan. Carefully transfer the dough into the pan and press it into the bottom and sides with your fingers. Line the dough with a piece of parchment paper, fill with dry beans or lentils and bake for 15 minutes until almost completely baked. Remove the paper and dry beans and set the crust aside while preparing the filling.
Arrange the peaches at the bottom of the pie crust and pour the cream over them. Bake for 25-30 minutes or until the filling sets. Allow it to cool to room temperature. Serve sprinkled with some icing sugar.