Ingredients:
- 3 Packages (11 ounces each) Betty Crocker™️
- pie crust mix1 cold water cup
- 1 1/2 sugar cups
- 3/4 cup melted butter or ghee
- 2 teaspoons ground nutmeg
- 2 teaspoon ground cinnamon
- 2 Vanilla teaspoons
- 2 Small spoons of lemon extract
- 2 cans (29 ounces each) chopped peaches in syrup, undrained
How To Make Triple Crust Peach Cobbler:
Heat 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.
