Peel the ripe peaches by blanching them in boiling water for 30 seconds, then plunging into ice water. Slice the peaches evenly and sprinkle with sugar to macerate for about 15 minutes.

Preheat your oven to 375°F (190°C) while preparing your pie crust in a 9-inch pie dish. Fit the pie crust into the dish and prick the bottom to prevent bubbling.

In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt. Gradually pour in the milk and cream while whisking, then add the vanilla extract until smooth.

Arrange the sliced peaches evenly in the pie crust, then carefully pour the custard mixture over the peaches, ensuring they are well covered.

Bake the pie in the preheated oven for 40-50 minutes, or until the custard is set and the top is golden brown.

Remove the pie from the oven and cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.

Slice the chilled pie and serve. Optionally, dust with powdered sugar or serve with whipped cream or vanilla ice cream.