To parbake your pie crust, heat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, until the crust is beginning to look dry and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork. Return crust to oven and cook 5-8 minutes longer. Remove from the oven and brush with an egg wash. Set aside.

Reduce the oven temperature to 350°F.

In a large mixing bowl, combine sugar, flour, cornstarch, cinnamon, vanilla extract, cream, eggs, and melted butter. Whisk to mix evenly.

Rinse peaches and gently dry. Slice peaches into thick slices (I did about 7-8 slices per peach.) I did not remove the skin; you can if you’d like.

Arrange peach slices in a circular pattern in the bottom of the prepared pie crust.

Pour the cream mixture over the peaches into the crust.

Bake for 45 minutes, covering the crust loosely with aluminum foil after the first 10-15 minutes once the crust has browned.

Remove from the oven and cool completely on a cooling rack (for at least 2 hours.)