Blanch the peaches in boiling water for 30 seconds, then plunge into an ice bath. Peel, slice, and mix with sugar to macerate.

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish, crimping the edges. Prick the crust with a fork.

In a mixing bowl, whisk together eggs, sugar, flour, and a pinch of salt until smooth. Gradually add milk and heavy cream while stirring. Add vanilla extract.

Layer the macerated peach slices in the pie crust, then pour the custard filling evenly over the peaches.

Bake the pie for 40-50 minutes, until the custard is set and the top is golden.

Cool the pie on a wire rack for about an hour. Refrigerate for at least 2 hours before serving.

Slice the chilled pie into wedges and serve, optionally dusting with powdered sugar or whipped cream.