Blanch peaches in boiling water for 30 seconds until skins loosen. Transfer to an ice bath to cool, peel, slice, and macerate with sugar for 10 minutes.

Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and blind bake for 10-15 minutes until golden.

In a mixing bowl, whisk eggs and sugar until pale. Gradually add flour, salt, milk, cream, and vanilla extract, whisking until smooth.

Layer peach slices over pie crust, pour custard filling over peaches, ensuring even distribution.

Bake for 40-50 minutes until custard is set and top is golden. Check for jiggle in the center.

Cool the pie on a wire rack for 30 minutes. Refrigerate for at least 2 hours before slicing.

Slice and serve chilled or at room temperature, optionally garnished with powdered sugar or whipped cream.