Begin by blanching the ripe peaches in boiling water for about 30 seconds, then transfer them to an ice bath to cool. Once cooled, peel the skin off, slice the peaches, and toss them gently with sugar in a bowl. Allow them to macerate for 15 minutes.

While the peaches are macerating, preheat your oven to 375°F (190°C). Fit in the pie crust in your pie dish, and blind-bake for 10 minutes until set and lightly golden.

In a mixing bowl, whisk together the eggs, sugar, flour, and salt until smooth. Gradually add milk, cream, and vanilla extract while whisking vigorously for 2-3 minutes until frothy.

Once the crust is ready and the custard filling is prepared, evenly arrange the sliced peaches in the pre-baked crust. Pour the custard mixture over the peaches.

Carefully place the pie in the preheated oven and bake for 40 to 50 minutes until the custard is set and the top is lightly golden.

Remove the Custard Peach Pie from the oven and let it cool on a wire rack for at least 30 minutes. Cover loosely and refrigerate for 2 hours or overnight.

Once chilled, slice your Custard Peach Pie into wedges and serve either chilled or at room temperature, optionally dusting with powdered sugar.