Preheat the oven to 350F and grease a 9” pie pan with nonstick baking spray. Unroll one pie crust into the pie pan and gently press it into the bottom and sides. 

In a large bowl, mix together the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg until well combined. 

Transfer the peach mixture to the pie pan and smooth it into an even layer. 

Slice the remaining pie crust into ¼” thick strips and create a lattice or stripes on top of the pie– you could also leave it whole (just make sure to cut a vent in the top crust) or cut out shapes using your favorite cookie cutters. Fold or crimp the edges of the pie crust. 

Brush the top crust with the egg wash and then sprinkle it with turbinado sugar, if using. 

Bake the pie for 60-65 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and allow it to cool to room temperature. 

The pie can be served slightly warm or at room temperature but for easy cutting, transfer the pie to the fridge and allow it to chill for 2 hours before serving. 

Slice and serve with a dollop of whipped cream or vanilla ice cream. Enjoy.