Stacked Banana-Peach Pie

Crust
I Pillsbury~ Refrigerated Pie Crust (from I5-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 (I5 1/4-0Z.) 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 l/2-inch pieces
1 cup frozen whipped topping, thawed

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
wel1. Sprinkle evenly over pie crust. With pizza cutter or sharp knife, cut crust into 8 wedges.  Bake at 450°F. 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 occasional1y.  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. 4 servings

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