Ingredients

• 3 packages (11 oz each) Betty Crocker™ pie crust mix
• 1 cup cold water (divided into three 1/3-cup portions)
• 1½ cups granulated sugar
• ¾ cup melted butter or ghee
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 2 teaspoons lemon extract
• 2 cans (29 oz each) chopped peaches in syrup, undrained

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the decorative crust strips:
   • In a medium bowl, mix 1 package of pie crust mix with ⅓ cup cold water until a dough forms.
   • Flatten the dough into an 11×8-inch rectangle. Cut into four 11×2-inch strips.
   • Place strips on an ungreased cookie sheet and bake for 17 minutes or until golden. Set aside.
3. Prepare the bottom crust:
   • Combine 1 package of pie crust mix with ⅓ cup cold water.
   • Roll out the dough to fit the bottom and sides of a 13x9x2-inch ungreased baking dish.
   • Gently press the dough into the baking dish and set aside.
4. Make the filling:
   • In a large mixing bowl, stir together:
     • 1½ cups sugar
     • ¾ cup melted butter or ghee
     • 2 teaspoons ground nutmeg
     • 2 teaspoons ground cinnamon
     • 2 teaspoons vanilla extract
     • 2 teaspoons lemon extract
     • 2 cans chopped peaches with syrup (do not drain)
   • Pour half of the peach mixture into the prepared crust.
5. Add the decorative strips:
   • Arrange the baked crust strips on top of the peach mixture.
6. Add the top crust:
   • Mix the final 1 package of pie crust mix with ⅓ cup cold water and form a dough.
   • Roll out to fit the top of the baking dish and cut several small slits for steam to escape.
   • Lay the crust on top of the peaches and strips. Seal the edges to the dish.
7. Bake for 1 hour, or until the top crust is golden and the filling is bubbly.
8. Cool slightly before serving. Store leftovers covered in the refrigerator.