Ingredients3 Packages (11 ounces each) Betty Crocker™️ pie crust mix1 cold water cup1 1/2 sugar cups3/4 cup melted butter or ghee2 teaspoons ground nutmeg2 teaspoon ground cinnamon2 Vanilla teaspoons2 Small spoons of lemon extract2 cans (29 ounces each) chopped peaches in syrup, undrained
How To Make Triple Crust Peach CobblerHeat oven to 350 degrees Fahrenheit. Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the ball into a rectangle, 11×8 inches. Cutting TO 4 strips, 11 by 2 inches every . Placing strips on an un-greased cookie sheet; Baking 17 min . Sit apart .Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the roll ball to fit the bottom and sides of an un-greased rectangular baking dish, 13 x 9 x 2 inches. Put in a plate and set aside.Stirring sugar, nutmeg,butter , cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Cast semi of the mixture to the baking plate . Arrange 4 pastry slices on top. Pour rest half of the peach mixture on the top.Stir one package of pie crust mixture with 1/3 cup cold water until the mixture forms a ball. Flatten the roll ball to fit the mixture into the baking dish. Cutting several holes . Place the crust on top of the mixture in the baking dish. Seal on the edges of the dish.Baking for an hour . Continue covered in refrigerator.
