Preheat the oven to 375°F (190°C).

Roll the pie crust out into a 9-inch pie dish and gently press it down to fit the dish. Trim any excess edges and set aside.

In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss until the peaches are evenly coated.

Pour the peach mixture into the prepared pie crust and spread it out evenly.

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are bubbling. Remove from the oven and let cool completely.

While the pie is cooling, prepare the cream topping. In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form.

Add the powdered sugar and halal vanilla extract to the whipped cream, and continue whipping until stiff peaks form.

Once the pie has cooled, spread the whipped cream over the top or serve it on the side as a topping.

Slice the pie and serve chilled or at room temperature.