Preheat oven 475 F

In large pan, add the peaches ( I don't thaw), sugar, flour, cinnamon and nutmeg. Stir over a medium heat to make a syrup. This should take about 15 minutes. Then add butter and vanilla, stir to combine, then set aside.

Unroll the first pie crust and put in bottom of skillet.

Put half of the fruit mixture in the skillet over first pie crust. Then roll out second pie crust and place over the fruit. Slice holes in the surface of the pie crust to release steam. Brush with egg wash.

Place in oven and cook until top pie crush is golden brown, about 20 minutes. Then remove the pie and add the rest of the fruit mixture over the cooked pie crust ( I usually have juice left, but I make sure there is plenty in pie.) and roll out third pie crust, place on top of the fruit filling, and slice air holes or do something fancy if you want with a pattern. Brush with egg wash and return to the oven and bake until crust is golden brown, about another 20 minutes.