Stacked Banana Peach Pie Recipes

STACKED BANANA-PEACH PIE

Steps:

• Heat oven to 450°F. Remove crust from pouch; place flat on ungreased large cookie sheet or 12-inch pizza pan. Brush with 2 tablespoons melted butter.
• In small bowl, mix sugar and cinnamon; sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges.
• Bake 9 to 11 minutes or until golden brown. Cool while preparing filling.
• In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in peaches, reserved 1/4 cup peach liquid, the raisins and crème de banane. Reduce heat to medium; cook 3 minutes. Add bananas; cook 3 minutes, stirring occasionally, until bananas are thoroughly heated.
• To serve, place 1 pie crust wedge, cinnamon side up, on each dessert plate. Spoon about 3/4 cup fruit mixture over each wedge. Top each with another crust wedge. Top each with 1/4 cup whipped topping. Store in refrigerator.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.