Make your pie dough by following the instructions for homemade pie crust. Split it in half with one half slightly larger than the other, cover with plastic wrap, and chill in the fridge for 15 minutes.
Slice and peel your peaches and add them to a large saucepan.
Add in sugars, lemon juice, corn starch, vanilla, and cinnamon to the peaches and turn on heat to medium/high. Cook the mixture for 10 minutes or until the peaches are soft.
Once the peaches are soft remove from the heat and set aside.
Pre-heat your oven to 450 degrees F.
Remove your pie crust from the fridge and roll out your bottom crust (which is the larger half) on a lightly floured surface.
I like to roll out my dough on a pie crust mat because it makes clean up super easy and it makes it easy to measure out your crust.
Once the bottom crust is rolled out place it in a 9-inch pie plate. Then sprinkle in a 1/4 cup of flour into the bottom.
Then spoon in the peach filling with a slotted spoon to prevent all of the liquid from going in.
If the mixture has thickened up well from the corn starch then pour the entire mixture in, but if there is liquid keep most of it back.
Roll out your top crust and place it on top. Then cut a few slits in the top crust and sprinkle with sugar.
Place the pie in your preheated oven and bake for 10 minutes. Then turn down the heat to 350 degrees F and bake for 30 minutes or until the crust is golden brown.
After baking, remove from the oven and let it cool completely.
Serve with whipped cream or vanilla ice cream!