3/4 cup butter or margarine, melted
1 cup cold water
1 1/2 cups sugar
3 packages (11 ounces each) Betty Crocker™ pie crust mix
2 teaspoons vanilla
2 cans (29 ounces each) sliced peaches in syrup, undrained
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons lemon extract
1 Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
Flatten ball; roll into rectangle, 11×8 inches. Cut into 4 strips, 11×2 inches each.
Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
2 Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball.
Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches.
Place in dish; set aside.
3 Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl.
Pour half of mixture in baking dish.
Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
4 Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball.
Flatten ball; roll to fit on top of mixture in baking dish.
Cut several holes or slits in crust.
Place crust on top of mixture in baking dish; seal to edges of dish.
5 Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.