Peel and slice peaches.
Mix sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
Cook until mixture simmers.
Remove from heat.
Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
This will take about a minute.
Stir a few tablespoons of hot cream mixture into the eggs.
Then stir entire egg mixture into the hot cream sauce and place back on burner.
Cook over low-medium heat until custard thickens, about 5-10 minutes.
Place pie dough in plate and flute edges.
Once custard is ready add peaches to the pie crust.
Then spread the custard mixture evenly over the peaches.
Bake at 300° about 1 hour and 30 minutes to 2 hours or until custard is set, pie is lightly browned and peaches are cooked.