4 to 6just-ripe peaches slightly soft to the touchbut not so soft that they squish in your hands
1cupof sugar
3tablespoonscornstarch
Pinchof kosher salt
1cupheavy cream
1teaspoonvanilla
Instructions
Preheat the oven to 450 degrees Fahrenheit.
While the oven is preheating, drop your unbaked pie shell into a pie pan. You want a deep pie dish that has plenty of room for all of your ingredients so that the pie doesn't bubble over! After all, you don't want to waste even a drop of that yummy peach goodness.
Fill a pot with water and bring to a boil. Drop each peach, one at a time, into the boiling water for two minutes. This should make peeling the peaches easy: simply make a cut in the skin of the peach, then slip it off in large sheets with your fingers. If needed, use a thin knife to remove any remaining peach skin. Cut the peach into quarters, removing the pit as you go. Place the peach quarters carefully in the pie shell. If you want to be fancy, you can make a pretty design. Make sure to just fill the dish without cramming in peaches. (If you have extras, you can always eat them!)
In a bowl, sift together sugar, cornstarch, and salt. Add heavy cream and vanilla, mixing until thick and smooth. Pour the custard over the peaches, then slide into the oven. Using a baking sheet under the pie plate will help prevent a mess if the custard boils over during cooking.
Bake for 15 minutes, then drop the temperature to 325 and bake for 30 to 35 more minutes. If the pie is still runny, you can continue to bake in five-minute increments; however, you don't want the pie to burn!
Allow pie to cool on the counter. Once cool, refrigerate for several hours or overnight. Serve straight out of the fridge for the best flavor and thickest custard.