Ingredients
3 Packages (11 ounces each) Betty
Crocker™️ pie crust mix
1 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.
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