Prepare the Crust: Place the unbaked pie crust into a 9-inch pie plate, ensuring it’s evenly fitted.

Add Peaches: Layer the peeled and sliced peaches evenly over the crust. Avoid overfilling to prevent spillage during baking.

Mix Dry Ingredients: In a separate bowl, combine the sugar and flour. Sprinkle this mixture evenly over the peaches.

Incorporate Cream: Gently stir the peaches to coat them with the sugar-flour mixture. Then, drizzle the heavy cream over the top, allowing it to seep through the layers. Use a spoon to gently move the peaches, ensuring the cream settles throughout.

Bake: Preheat your oven to 350°F (175°C). Slide the pie into the oven and allow it to bake for 45 to 60 minutes. The pie is done when the filling is set, and the top has a slight golden hue. To test, insert a knife into the center; if it comes out with a milky liquid, continue baking until it emerges clean or with a pudding-like consistency.

Cool and Refrigerate: Let the pie cool at room temperature until it’s completely set. Once cooled, wrap it securely with plastic wrap or foil and place it in the refrigerator.