by Cook peaches. In a medium pot, add butter, peaches, vanilla extract, brown sugar, cinnamon, and salt, and heat over medium heat. Stir well and cook for 5 minutes until it becomes a bit saucy. The peaches should stay in whole slices (shouldn’t break apart). Set aside and let cool for 10 minutes at room temperature.. Slice the peaches into wedges or bite-sized pieces and add to a medium bowl. Add the granulated sugar and vanilla bean paste. Stir to combine. Cover and set aside for 10-15 minutes, until the peaches are syrupy and the sugar has dissolved. Add the cream to a large bowl. If desired, add the powdered sugar.
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Set out a medium mixing bowl and add the peaches. Then add lemon zest, 5 tablespoons of sugar, and a pinch of salt. Mix well and set to the side. Next, pour the cold heavy cream into a second bowl. Add 1 tablespoon of sugar and a teaspoon of vanilla extract. Use a hand mixer with a whip attachment to lightly whip the heavy cream.. Add the melted butter, egg, and milk, and beat well until combined and smooth. Pour the crust into a greased pie dish, and spread to the edges of the bottom of the pie plate. No need to worry about making the perfect pie crust for this recipe! Now, arrange the drained sliced peaches in an even layer over the crust.
