Begin by blanching ripe peaches in boiling water for about 30 seconds, then transfer them to an ice bath. Peel, slice, and sprinkle with sugar, letting them macerate for 15 minutes.

Preheat your oven to 375°F (190°C) for even baking.

Roll out your pie crust into a 9-inch pie dish, crimping the edges and pricking the bottom to prevent bubbling. Blind-bake the crust for about 10 minutes.

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

Layer the macerated peach slices in the baked crust, then carefully pour the custard filling over them.

Bake the pie in the preheated oven for 40 to 50 minutes until the custard is set with a slight jiggle in the center and the top is lightly golden.

Cool completely on a wire rack for at least 1 hour, then refrigerate for a minimum of 2 hours before slicing.