Begin by blanching the peaches in boiling water for about 30 seconds. Once cooled, remove the skins and slice into wedges, then toss with sugar.

Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork.

In a mixing bowl, whisk together eggs, sugar, flour, and salt until smooth. Gradually stir in milk, heavy cream, and vanilla extract until creamy.

Arrange the peach slices in the prepared crust and pour the custard mixture over them, ensuring they are submerged.

Bake for 40 to 50 minutes until the custard is set but jiggly and the top is golden. A knife inserted should come out clean.

Let the pie cool completely on a wire rack for about an hour, then refrigerate for at least 2 hours to firm up.

Slice the Custard Peach Pie and serve it chilled or at room temperature, optionally dusting with powdered sugar or whipped cream.