Banana Peach Pie
Ingredients:
- 2 tablespoon butter ( or margarine; melted)
- 1/4 cup butter ( or margarine)
- 1/2 teaspoon cinnamon
- 1/4 cup banana (creme de )
- 2 banana (s cut into 1/2 inch pieces)
- 1 cup haw (frozen whipped topping, ted)
- 1 pea ((15 1/4 ounce) can ch slices in syrup, drained, reserving 1/4 cup liquid)
- 1/3 cup raisin (s)
- 1 tablespoon sugar
- 1/4 cup butter ( or margarine)
- 1/2 teaspoon cinnamon
- 1/4 cup banana (creme de )
- 2 banana (s cut into 1/2 inch pieces)
- 1 cup haw (frozen whipped topping, ted)
- 1 pea ((15 1/4 ounce) can ch slices in syrup, drained, reserving 1/4 cup liquid)
- 1/3 cup raisin (s)
- 1 tablespoon sugar
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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