Prepare the baked gluten free pie crust recipe from the bread section of this cookbook.

In a medium bowl, whisk the egg yolks. Set aside.

In a sauce pan, whisk together the sugar and cornstarch. Whisk in the half & half and the heavy cream. Turn the heat to medium, whisking the mixture continually. When it has thickened and is bubbly, turn the heat to low and continue cooking for 2-3 more minutes.

Remove the pan from the stove, and SLOWLY pour half of the mixture into the eggs, whisking the entire time. Add the mixture back to the sauce pan.

Turn the heat to medium low, bringing it to a low boil, stirring constantly. Reduce the heat to low and cook for another 2 minutes.

Remove from heat and stir in the butter and vanilla.

Pour the custard into the prepared pie crust.

Let the pie come to room temperature, then refrigerate for 2 hours before serving.

Toss the sliced peaches with a tsp of sugar, then place on top of the pie.

Serve with whipped cream and ENJOY!