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Fruit: Stacked Banana-Peach Pie




Source of Recipe


Christine Caperton


List of Ingredients




Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
2 tablespoons butter or margarine, melted
1 tablespoon sugar
1/2 teaspoon cinnamon

Filling:
1/4 cup butter or margarine
1 (15 1/4-oz.) can peach slices in syrup, drained, reserving 1/4 cup liquid
1/3 cup raisins
1/4 cup creme de banana*
2 bananas, cut into 1/2-inch pieces
1 cup frozen whipped topping, thawed


Recipe



1. Heat oven to 450°F. Remove crust from pouch. Place on ungreased large cookie sheet or 12-inch pizza pan; press out fold lines. Brush with 2 tablespoons melted butter. In small bowl, combine sugar and cinnamon; mix well. Sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges.
2. Bake at 450°F. for 9 to 11 minutes or until golden brown. Cool while preparing filling.
3. Melt 1/4 cup butter in large skillet over medium-high heat. Add peaches, reserved 1/4 cup peach liquid, raisins and creme 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.
4. To serve, place 1 pie crust wedge, cinnamon side up, on each serving plate. Spoon about 3/4 cup fruit mixture over each wedge. Top each with another wedge. Top each with 1/4 cup whipped topping. Store in refrigerator.

YIELD: 4 Servings


Tips:
*To substitute for creme de banana, use 1/4 teaspoon imitation banana extract plus an additional 1/4 cup liquid from peaches.