Place both flours, sugar, salt, and remaining spices in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using either your hands, or a pastry cutter, work the butter into the flour until it resembles the size of small peas. Sprinkle 2 tablespoons of the cold water over the mixture, and begin to fluff using two forks. Continue this process, one tablespoon at a time, until 3 tablespoons have been added.
If the dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs. Turn the dough onto a work surface and gently knead a few times until it comes together. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour, and up to 2 days.
For the filling: Cut the peaches into slices that are about 3/4-inch thick. Add the sliced peaches to a large bowl, then add the vanilla bean seeds, cornstarch, sugar, salt, and lemon juice; tossing to coat the peaches.
Set oven to 375°F. Remove the dough from the refrigerator and let sit for 5-8 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8-inch thick. Using a dough cutter that's about 2-inches wide, begin to cut out 36 discs; re-rolling the dough once to make enough dough rounds.
Pour the peach filling into a 9-inch pie pan, 8 x 8 baking pan, or divided between 3 Falcon Enamelware pie dishes. Arrange the pie dough pieces over the top of each pie; should be 12 rounds per pie dish.
Brush the tops of the crust with a bit of egg wash, and a light sprinkling of sugar. Place into the oven and bake for 30-35 minutes, or until the crust is golden brown, and the pie is bubbling.
Remove from the oven, and allow to cool slightly before serving with a giant scoop of ice cream!