In a bowl, add the bourbon (or whiskey) and vanilla to the peaches. Toss gently and let sit for about 15-20 minutes.
Add your dry ingredients to the peaches; both sugars, cinnamon, lemon zest, and corn starch. Set aside for 15 minutes.
Allow the pie to come to room temperature about 3-4 hours or let it rest loosely covered overnight. Slice and enjoy!
The pie is great served at room temperature or warmed in the oven but not hot. Add some vanilla bean ice cream and whipped cream, or if you're a purist just eat it as-is.