Preheat your oven to 400°F (200°C). Roll out your pie crust and fit it into a 9-inch pie pan. Prick the bottom with a fork, place parchment paper, and fill with pie weights. Blind-bake for 15 minutes until golden brown, then let it cool completely.

Wash and peel about four ripe peaches. Slice them into thin wedges, discarding the pits. Arrange the peach slices in a bowl, sprinkle with a bit of sugar, and let sit for about 10 minutes.

In a mixing bowl, whisk together three large eggs, ¾ cup of sugar, and 1 cup of whole milk until well combined and smooth. You may include a teaspoon of vanilla extract.

Layer the prepared peach slices evenly across the bottom of the cooled pie crust. Pour the custard over the peaches, ensuring they are fully covered.

Place the pie in the preheated oven. Bake for 40-50 minutes until the custard is slightly jiggly in the center but set around the edges.

Remove the pie from the oven and allow it to cool at room temperature for at least one hour before slicing. Enjoy warm or chilled, with whipped cream or vanilla ice cream.