Triple-Crust Peach Cobbler

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Ingredients:

  • 3 packages (11 ounces each) Betty Crocker® pie crust mix
  • 1 cup cold water
  • 1 1/2 cups sugar
  • 3/4 cup butter or margarine, melted
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 2 teaspoons lemon extract
  • 2 cans (29 ounces each) sliced peaches in syrup, undrained

Directions:

  1. Heat oven to 350ºF.
  2. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
  3. Flatten ball; roll into rectangle, 11×8 inches.
  4. Cut into 4 strips, 11×2 inches each.
  5. Place strips on ungreased cookie sheet; bake 18 minutes.
  6. Set aside.
  7. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
  8. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches.
  9. Place in dish; set aside.
  10. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl.
  11. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top.
  12. Pour remaining half of peach mixture on top.
  13. Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball.
  14. Flatten ball; roll to fit on top of mixture in baking dish.
  15. Cut several holes or slits in crust.
  16. Place crust on top of mixture in baking dish; seal to edges of dish.
  17. Bake about 1 hour or until crust is golden brown.
  18. Store covered in refrigerator.

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