In a large mixing bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll out chilled dough on a lightly floured surface to fit a 9-inch pie pan. Place crust in pan, pressing evenly into the bottom and sides. Trim any excess.

Preheat your oven to 350°F (175°C).

Peel and slice the peaches evenly. Arrange them in the prepared pie crust.

In a medium bowl, whisk together eggs, sugar, cream, and vanilla extract until smooth. Pour over the peaches in the crust.

Place the pie in the preheated oven and bake for 50 minutes, or until the custard is set and the crust is golden brown. Check periodically to ensure the edges do not burn.

Allow the pie to cool on a wire rack for at least 30 minutes before serving. This ensures the custard sets properly.

Serve the pie slightly warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Store any leftovers in the refrigerator, covered, for up to 3 days. Reheat in the oven before serving to enjoy warm.