A cobbler with not one, not two, but three flaky crusts?
Three flaky layers separated by sweet, juicy peaches.
How To Make Triple-Crust Peach Cobbler?
1 cup of cold water.
1 cup melted margarine.
1 cup and half granulated sugar.
2 cans sliced peaches in syrup.
2 tsp lemon extract.
2 tsp vanilla.
2 tsp cinnamon powder.
2 tsp ground nutmeg.
3 PKG Betty Crocker™️ pie crust mix.
I preheated the oven to 350ºF.
I stir 1 PKG pie crust mix and 1/3 cup of the cold water until mixture forms a ball. And I rolled into a rectangle, 11×8 inches, I cut into 4 strips. Then I placed strips on an ungreased cookie sheet; baked 18 minutes and Set aside.
In a large bowl, I mixed sugar, butter, nutmeg, cinnamon, vanilla, lemon extract, and peaches.
I poured half of the mixture in baking dish, and I arranged the 4 pastry strips on top.
I poured the remaining half of the peach mixture on top. Then I placed crust on top of mixture in baking dish; seal to edges of the dish.
I baked about 50 to 60 minutes or until the crust is golden brown. And I Store covered in refrigerator.