Step 1

Allow frozen peaches and pie crusts to sit at room temperature for approximately 15 minutes.

Step 2

Meanwhile, preheat the oven to 375°F (190°C).

Step 3

On a floured work surface, gently unroll one pie crust, dusting both sides with flour. Use a rolling pin to stretch the crust slightly, if necessary.

Step 4

Grease a 9-inch pie pan with butter or non-stick cooking spray. Then, place the dough on the bottom of the greased pie dish.

Step 5

In a large bowl, combine frozen peach slices, sugar, flour, cinnamon, nutmeg, and diced butter.

Step 6

Pour the peach mixture into the unbaked pie crust.

Step 7

Gently unroll the second pie crust on the floured work surface.

Step 8

Cut it into 8 strips and arrange them in a striped or lattice pattern over the peaches.

Step 9

Brush the top of the cobbler with the beaten egg, discarding any excess. Fold the edges of the top crust under. To prevent over-browning, loosely cover the edges with strips of aluminum foil or pie crust shields.

Step 10

Place in oven and bake for approximately 1 hour, or until it is golden-browned and bubbly.

Step 11

Allow peach cobbler to cool on a rack for about 30 minutes before serving.