Prepare the Crust: Unroll one pie crust and place it in a 9-inch pie plate. Gently press the crust into the bottom and up the sides of the plate. Trim any excess crust hanging over the edge and crimp the edges to create a decorative border.

Mix the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, cinnamon, nutmeg, and salt. Gently toss everything together until the peaches are evenly coated. Stir in the lemon juice. This helps brighten the flavors of the peach cobbler pie.

Fill the Pie Crust: Pour the peach mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.

Top with the Second Crust: Unroll the second pie crust. You can either place it directly over the filling, making sure to cut slits in the top to allow steam to escape, or cut it into strips to create a lattice top. If using a full crust, trim the edges and crimp them together with the bottom crust. If using a lattice, weave the strips over and under each other, then trim and crimp the edges.

Add Egg Wash and Sugar (Optional): Brush the top crust with the beaten egg. This will give it a beautiful golden-brown color. If desired, sprinkle the top with turbinado sugar for added sweetness and sparkle.

Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil for the last 15-20 minutes of baking.

Cool Before Serving: Remove the Peach Cobbler Pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.