Ingredients
3
boxes (11 oz) Betty Crocker™ Pie Crust Mix
1
cup cold water
1 1/2
cups sugar
3/4
cup butter or margarine, melted
2
teaspoons ground nutmeg
2
teaspoons ground cinnamon
2
teaspoons vanilla
2
teaspoons lemon extract
2
cans (29 ounces each) sliced peaches in syrup, undrained
Preparation
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. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
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. Place in dish; set aside.
Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
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. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.
