3 packages (11 ounces each) of ingredients Betty CrockerTM pie crust recipe
1 cup of cold water
1 1/2 cup sugar
a third of a cup melted butter or ghee
2 teaspoons nutmeg, ground
2 teaspoon cinnamon powder
2 teaspoons vanilla
2 teaspoons lemon essence
2 cans (29 oz. each) undrained chopped peaches in syrup
Triple Crust Peach Cobbler Recipe
Preheat the oven to 350 degrees F. 1 box pie crust mixture and 1/3 cup cold water, combined until a ball forms. Flatten the ball into a 118-inch rectangle. TO 4 strips, 11 by 2 inches each. Place strips on a nonstick cookie sheet and bake for 17 minutes. Separate yourselves.
1 box pie crust mixture and 1/3 cup cold water, combined until a ball forms. Flatten the roll ball to fit the bottom and edges of a 13 x 9 x 2 inch ungreased rectangle baking dish. Place on a platter and keep aside.
In a large mixing bowl, combine sugar, nutmeg, butter, cinnamon, vanilla, lemon extract, and peaches. Pour half of the mixture onto a baking sheet. Place four pastry slices on top. Pour the remaining half of the peach mixture on top.
Stir together one box pie crust mix and 1/3 cup cold water until the mixture forms a ball. To fit the mixture into the baking dish, flatten the roll ball. Making multiple holes. In the baking dish, place the crust on top of the contents. Seal around the dish’s borders.
An hour in the oven. Refrigerate covered for another 24 hours.
