Triple-Crust Peach Cobbler

Ingredients:

• 3 packages (11 ounces each) 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

Directions:

1. Heat oven to 350ºF.
2. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
3. Flatten ball; roll into rectangle, 11×8 inches.
4. Cut into 4 strips, 11×2 inches each.
5. Place strips on ungreased cookie sheet; bake 18 minutes.
6. Set aside.
7. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
8. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches.
9. Place in dish; set aside.
10. Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl.
11. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top.
12. Pour remaining half of peach mixture on top.
13. Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball.
14. Flatten ball; roll to fit on top of mixture in baking dish.
15. Cut several holes or slits in crust.
16. Place crust on top of mixture in baking dish; seal to edges of dish.
17. Bake about 1 hour or until crust is golden brown.
18. Store covered in refrigerator.