1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 tablespoon margarine
1 teaspoon ground cloves
3/4 cup lemon juice
1 (9 inch) prepared graham cracker crust
1/4 cup lemon juice
1 (8 ounce) can frozen chopped peaches, drained
1 1/2 cups sliced bananas
2 tablespoons peach preserves
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix flour, cinnamon and baking powder. Stir in margarine, cloves, lemon juice and pecans. Mix until just moist. Spread over crust.
Bake in preheated oven for 40 minutes, or until knife inserted in center comes out clean. Remove from oven and allow to cool completely before attempting to cool pie. Cool completely before removing from pie. Cool completely before removing from pie. Meanwhile, heat lemon juice in small saucepan over medium heat. Stir peach preserves into lemon juice and lemon juice; add lemon mixture; boil gently stirring until juices are slightly thicker. Pour peach mixture into cooled crust.
Place banana slices in pie filling. Drizzle peach preserves over banana slices. Top with sliced bananas and peach preserves. Garnish with pecans and walnuts.