Triple-Crust Peach Cobbler
Source of Recipe
Internet
List of Ingredients
3 packages Betty Crocker pie crust mix (11 oz. each)
1 cup cold water
1-1/2 cups sugar
3/4 cups butter (melted)
2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. vanilla
2 tsp. lemon extract
2 cans sliced peaches in syrup (29 oz. each) undrained
Recipe
Heat oven to 350. Stir 1 package pie crust mix and 1/3 cup cold water until mixture forms a ball. Flatten ball; roll into a rectangle 11 x 8 inches. Cut into 4 strips (11 x 2 each) Place strips on an ungreased cookie sheet and bake 18 minutes. Set aside.
Prepare 2nd crust and place in the bottom of a 9 x 13 pan, and set aside.
Stir together sugar, butter, spices, vanilla, lemon extract and peaches in a large bowl. Pour half of this mixture on top of bottom crust.
Arrange pie crust strips on top of this. Pour remaining peach mixture on top of strips.
Prepare 3rd crust and place on top, sealing edges. Cut several slits in top of crust and brush the top with a little milk, and sprinkle sugar on top.
Bake for 1 hour or until crust is golden brown.
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