1. Preheat oven to 400 F.
2. Line your pie pan with the pie crust and crimp the edges if desired. I did a simple flute around the edges instead of crimping them. Place the pie pan in the fridge until you are ready to assemble the pie.
3. Separate one of the eggs and place the white in a custard cup and set it aside. Place the yolk in a medium mixing bowl. Put the yolk in a medium mixing bowl with the sugar. Whisk the eggs and sugar together until fluffy. Stir in the milk, cream, and vanilla extract until combined.
4. Remove the pie crust from the fridge and brush the bottom with the reserved egg white. Prick the bottom of the crust with a fork.
5. Arrange 2/3 OF the peach slices in the bottom of the pie crust. Pour the custard mixture over the peaches. Arrange the remaining peach slices decoratively on top of the custard mixture.
6. Bake at 400 for 45 to 60 minutes or until golden brown around the edges and slightly jiggles in the center when you shake the pan.
7. Remove from the oven and cool to room temperature before serving.

If your peaches are very ripe and juicy or you are using frozen peaches, toss them with 2 tablespoons of flour before putting them in the pie pan.