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° 3 packs (11 oz each) Betty Crocker ™️ Pie Mix crust
° 1 cup of cold water
° 1 1/2 cups sugar
° 3/4 cup butter or melted margarine
° 2 teaspoons ground nutmeg
° 2 teaspoons ground cinnamon
° 2 teaspoons vanilla
° 2 teaspoons of lemon extract
° 2 cans (29 ounces each) peaches, sliced in syrup, not drained
* Steps:
1
Preheat oven to 350 degrees Fahrenheit. Stir 1 packet of the pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flattening the roll ball into a rectangle, 11×8 inches. Cut into 4 slices, 11 x 2 inches each. Put strips on ungreased cookie sheet; Bake 18 minutes. Sit aside.
2
Stir 1 packet of the pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flattening roll ball to fit the bottom and sides of a non-greased, rectangular baking dish, 13 x 9 x 2 inches. Put on the plate, set aside.
3
Stir sugar, butter, nutmeg, cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Pour semi of mixture to a baking dish. Organize 4 pastry slices on top. Pour rest half of peach blend on top.
4
Stir 1 packet of the pie crust mixture with 1/3 cup cold water until the mixture is shaped into a ball. Flattening the roll ball to fit the mixture into the baking dish. Cut several holes or cracks in the veneer. The crust is placed over the mixture in the baking dish. Stamp the edges of the plate.
5
Bake for an hour or until the crust is golden in color. Continue covered in fridge.
Enjoy!
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