Pecan-Peach Cobbler

Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until the sugar dissolves. Bring the peach mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until tender.

Remove from heat; add vanilla and butter, stirring until butter melts.

Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 pie crust; top with other pie crust.

Roll to a 12-inch circle, gently pressing pecans into pastry.

Cut into 1 1/2-inch strips. Repeat with remaining pie crusts, pecans, and sugar.

Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish.

Arrange half of the pastry strips in a lattice design over the top of the peach mixture.

Bake at 475° for 20 to 25 minutes, or until lightly browned.

Spoon the remaining peach mixture over the baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes.

Serve warm or cold with vanilla ice cream.