Triple-Crust Peach Cobbler

 

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

• 1 Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
• 2 Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
• 3 Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
• 4 Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
• 5 Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.