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Banana
Peach Pie
Ingredients
- double
pie crust
- 2
tablespoons butter or margarine; melted
- 1
tablespoon sugar
- 1/2
teaspoon cinnamon
Filling
- 1/4
cup butter or margarine
- 1
(15 1/4 ounce) can peach slices in syrup, drained, reserving 1/4 cup
liquid
- 1/3
cup raisins
- 1/4
cup crème de banana
- 2
bananas cut into 1/2 inch pieces
- 1
cup frozen whipped topping, thawed
Method
Heat oven to 450ºF. Roll
out dough and place on ungreased large cookie sheet or 12 inch pizza
pan. Brush with 2 tablespoons
melted butter. In
small bowl, combine sugar and cinnamon; mix well. Sprinkle evenly over
piecrust. With
pizza cutter or sharp knife, cut crust into 8 wedges. Bake at 450ºF for 9 to 11
minutes or until golden brown. Cool
while preparing filling. Melt
1/4-cup butter in large skillet over medium high heat. Add peaches, reserved
1/4-cup peach liquid, raisins and crème de banana; mix well. Reduce heat to medium; cook
3 minutes. Add
bananas; cook an additional 3 minutes or until bananas are thoroughly
heated, stirring occasionally. To
serve, place 1 piecrust wedge cinnamon side up, on each serving plate. Spoon about 3/4-cup fruit
mixture over each wedge. Top
each with another wedge. Top
with 1/4 cup whipped topping.
Store in refrigerator.
Yield: 4 servings
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