Preheat the oven to 425°F. Grease a 9 x 13-inch casserole dish with melted butter.

Open all 3 peach cans. Reserve the syrup in one can and drain the other two cans.

In a large pot or skillet over medium heat melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, and pepper until sugar dissolves. Add 1 can of peaches with syrup and two cans of peaches without syrup. Cook for 3 minutes until the mixture is simmering.

In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the cornstarch slurry back into the peach filling. Increase the heat to high to bring the mixture to boil.

Cook until the syrup thickens and turns opaque, 3–4 minutes. Remove the pot from the heat.

Take 1 pie crust and cut it in half. Combine one whole crust and one half crust together. On a lightly floured surface, reroll the pie crust into a long rectangular shape. You want the size of the pie crust to slightly extend beyond the size of your rectangular baking pan.

Repeat the same process for the second whole and half pie crust.

Transfer 1 of the pie crusts to the greased baking pan. Securely press the crust into the corners and bottom of the pan. Cut off any crust that hangs over the sides of the pan. Pierce or score the pie crust all over.

Use a slotted spoon to transfer all the peaches into the pan. Pour in as much syrup as you like. Save any leftover syrup for serving.

Carefully top the peach filling with the second pie crust. Fold and tuck any edges of the pie crust that hang over the pan.

In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.

In a separate small bowl, mix together the sugar and cinnamon. Sprinkle liberally over the crust.

Cut 4 large diagonal slits into the top of the crust to release steam.

Bake the cobbler for 35–45 minutes, until the crust is golden brown and the filling is bubbling.

Serve with vanilla ice cream. Drizzle with some of the reserved spiced syrup.