Line 9 inch pie pan with crust.
(Do not prick.)
Bake at 450 degrees for 5 minutes. Cool.
Peel peaches by cutting a shallow X onto one end of peach.
Drop peaches into scalding water for two minutes.
Quickly transfer to ice water bath.
Slip skins off, then slice peaches thin.
Place peaches in bottom of partially baked crust.
Separately, combine dry ingredients.
Whisk eggs, milk and cream into the dry ingredients, mixing well.
Carefully pour custard mixture over peaches.
Sprinkle with nutmeg.
Optional: Sprinkle with sugar or turbinado sugar.
Bake at 350 degrees for 45 to 50 minutes.
Start checking at about 35 minutes and put strips of foil around the edges to prevent over browning.
Pie should be set in the middle and lightly golden brown when it is finished baking.
Serve warm or cold with a scoop of vanilla bean ice cream.