4 crepe pot Pie:
8 eggs
2 pinches salt and pepper to taste
1 pinch ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 teaspoons almond extract
1/3 cup butter, softened
1 and 1/3 cups white sugar
1 egg; beaten
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch springform pan or 12 flat spoon pans.
Heat oven to 375 F. Pour peanut oil in large bowl, and mix together eggs, salt and pepper. Slice crepe pieces into 1/2 inch squares. Pour mixture over peach slices and banana slices. Place cream cheese, sugar and egg over peach slices, and pour over crepe.
Bake in preheated oven for 15 to 20 minutes, or until peaches are tender and fruit is crisp. Cool slightly. Assemble crepe mixture with pies with pies such as the Berry Bread or Berry Banana Pie: Place pie on serving platter; cover it with lid and cut paper from hem; press crumb crumbs onto inner seam of center row of pastry. Cover edges and cut a 1/2 through slit in center to vent steam. Freeze until firm. Press stuffed peaches on edges of pans, leaving 1 inch frosting on peaches.