Preparation

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
• In a large bowl, toss the peach slices with the brown sugar, flour, rum, lemon juice, vanilla extract, and cinnamon. Set aside.
• On a floured surface, roll the pie crust out into a 12-inch (30 cm) circle. Trim away any jagged edges with a knife or pizza cutter, then transfer the dough to the prepared baking sheet.
• Pour the peach mixture and any accumulated liquid onto the center of the crust and spread evenly while leaving a 2-inch (5 cm) border around the edges.
• Fold the edges of the pie crust up and over the peaches, pleating as necessary.
• Brush the crust with cream, then sprinkle with the granulated sugar.
• Bake for about 40 minutes, until the edges are golden brown and the peaches are bubbling.
• Let cool for at least 15 minutes before serving with scoops of vanilla ice cream, if desired.
• Store leftovers, loosely covered, at room temperature for up to 1 day.