Triple-Crust Peach Cobbler

Ingredients

• 11 oz pie crust dough 
• 1 cup water cold
• 1.5 cups sugar 
• 0.8 cup butter melted
• 2 teaspoons nutmeg 
• 2 teaspoons ground cinnamon 
• 2 teaspoons vanilla 
• 2 teaspoons lemon extract 
• 58 ounces peaches undrained sliced canned

Equipment

• bowl
• baking sheet
• oven
• baking pan

Directions

1. Heat oven to 350°F. 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.
2. Cut into 4 strips, 11x2 inches each.
3. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
4. 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.
5. Place in dish; set aside.
6. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl.
7. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top.
8. Pour remaining half of peach mixture on top.
9. 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.
10. Cut several holes or slits in crust.
11. Place crust on top of mixture in baking dish; seal to edges of dish.
12. Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.