-
- Preheat Oven & Prepare First Crust Layer (Strips): Preheat your oven to 350°F (175°C). In a medium bowl, combine one package of Betty Crocker pie crust mix with ⅓ cup of cold water. Mix until the mixture forms a cohesive ball of dough. On a lightly floured surface or parchment paper, flatten the dough ball into a rectangle approximately 11×8 inches. Using a knife or pastry wheel, cut the dough into 4 strips, each about 11 inches long by 2 inches wide. Place these strips on an un-greased baking sheet. Bake for 17 minutes, or until golden brown and slightly crisp. Set these baked strips aside to cool; they will be incorporated later for a unique “triple crust” element.
- Prepare Second Crust Layer (Bottom & Sides): In a clean bowl, combine one package of Betty Crocker pie crust mix with another ⅓ cup of cold water. Mix until a ball of dough forms. On a lightly floured surface or parchment paper, roll or flatten this dough ball to fit the bottom and extend up the sides of an un-greased rectangular baking dish (13 x 9 x 2 inches). Carefully transfer this crust into the baking dish, pressing it gently into place. Set this prepared crust-lined dish aside.
-
- Prepare Peach Filling: In a large bowl, combine the 1 ½ cups granulated sugar, ¾ cup melted butter or ghee, 2 teaspoons ground nutmeg, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 2 small spoons of lemon extract, and the 2 cans (29 ounces each) chopped peaches in syrup, undrained. Stir everything together until well combined.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
- Prepare Peach Filling: In a large bowl, combine the 1 ½ cups granulated sugar, ¾ cup melted butter or ghee, 2 teaspoons ground nutmeg, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 2 small spoons of lemon extract, and the 2 cans (29 ounces each) chopped peaches in syrup, undrained. Stir everything together until well combined.
