Lightly grease a deep 9x13 casserole dish with butter.
In a saucepan on medium heat add the frozen peaches, sugar, and butter.
Once the peaches begin to make a syrup, turn off the heat and add the remaining ingredients - lemon juice, cinnamon, nutmeg, and peach crown royal.
Using a slotted spoon, add the peaches to the casserole dish.
Once all the peaches have been added, then fill the casserole dish with the remaining syrup - up to 3/4 of the height of the dish. You don't want too much of the juice spilling out into the stove. But you don't want the cobbler to dry out either.
Begin to roll out the pie crust and cut into strips - long enough to go length-wise down the casserole dish.
Roll out the 2nd pie crust and cut it into strips - long enough to go width-wise down the casserole dish - to make a lattice top.
Lay the strips into lattice/criss-cross pattern on top of the peaches and press the ends into the edge of the casserole dish. Use the 3rd pie crust for extras if needed.
Mix 1 egg and water to make an egg wash. Brush the egg wash on top of the crust, and sprinkle with cinnamon sugar.
In the center of the oven, bake for 1 to 1 1/2 hours until the crust is golden brown. If the crust browns before the time, cover with aluminum foil.
Let the pie rest for about 15 minutes.
Serve with ice cream and caramel syrup! (optional)