Preheat your oven to 400°F.

Divide the pie dough into two equal portions.

Roll out the first portion and fit it into a greased deep-dish pie plate.

Roll out the second portion and slice it into 8 strips, long enough to cover the pie plate.

Chill the crusts until needed.

In a large bowl, combine the peaches and sugar.

Toss to ensure the peaches are well-coated with the sugar.

Allow the mixture to sit until the peaches thaw completely and the sugar turns into a syrup. (If you're short on time, you can use the microwave.)

If desired, mix in the flour to thicken the syrup.

Add the melted butter to the peaches. (The butter may look speckled if the peaches are cold, but it will melt during baking.)

Stir in the vanilla extract and lemon juice.

Take the pie crusts out of the fridge. Sprinkle half of the cinnamon sugar mixture over the bottom crust, pressing it into the dough.

Place the peaches into the prepared pie crust using a slotted spoon to drain excess syrup. (Leave the excess syrup behind to avoid a runny pie.)

Top with the lattice crust and seal the edges.

Brush with egg white and sprinkle the remaining cinnamon sugar over the top.

Bake for 30 minutes. Cover with foil, reduce the heat to 350°F, and bake for an additional 25 minutes, or until the crust is golden and the syrup has thickened. (To avoid spills in the oven, place a baking sheet or foil under the pie plate.)

Once baked, remove the pie from the oven and take off the foil. Let the cobbler cool before serving.

Spoon into bowls and enjoy plain or with a scoop of vanilla ice cream.