1. **Prepare Peaches**: Score an X at the bottom of each peach. Blanch in boiling water for 30-60 seconds, then immediately transfer to an ice bath. Peel and slice into ½-inch pieces.

2. **Prepare Filling**: In a large bowl, whisk together granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, and cloves. Add sliced peaches, lemon juice, and vanilla extract. Toss gently to coat and let sit for 15-20 minutes.

3. **Prepare Crust**: In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup very cold unsalted butter until mixture resembles coarse meal with pea-sized pieces. Gradually add ½ cup ice water, mixing until dough just comes together. Divide dough in half, flatten into disks, wrap, and chill for at least 30 minutes.

4. **Assemble Pie**: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate. Pour peach filling into the crust, mounding slightly. Dot with 2 tablespoons of butter.

5. **Add Top Crust**: Roll out the second disk of dough. Place it whole over the filling (cut vents) or create a lattice top. Trim edges, fold under, and crimp to seal.

6. **Egg Wash (Optional)**: Whisk one egg with 1 tablespoon water and brush over top crust. Sprinkle with granulated sugar for extra sparkle.

7. **Bake**: Place pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 375°F (190°C) and bake for another 35-45 minutes, or until golden brown and bubbling. Cover edges with pie shield or foil if browning too quickly.

8. **Cool**: Let cool completely on a wire rack for at least 3-4 hours before slicing and serving.