Begin by blanching the ripe peaches in boiling water for about 30 seconds, then transfer into an ice bath to cool, peel and slice into thin wedges. Toss with sugar and set aside to macerate for 15 minutes.

Preheat your oven to 375°F (190°C) and prepare the pie crust by unrolling it into a 9-inch pie dish, adjusting as needed, crimping edges, and pricking the bottom.

In a large bowl, whisk together eggs, sugar, flour, and salt until smooth. Gradually add milk and heavy cream, whisking to avoid lumps. Stir in vanilla extract.

Arrange the macerated peach slices in the pie crust and pour the custard over the peaches until it's just above them.

Bake the pie for 40-50 minutes or until the custard is set and top is golden. Watch closely to avoid overbaking.

Cool the pie on a wire rack for about 1 hour, then cover and refrigerate for at least 2 hours before serving.

Slice the pie to serve. Enjoy chilled or at room temperature with optional toppings of powdered sugar or whipped cream.