2 1/2 cups frozen chopped peaches, zested and juiced
1 1/2 cups bananas
1 (8 ounce) package apple pie filling
8 ounces sliced ricotta cheese
1 (4 ounce) can sliced mandarin oranges, drained
Preheat oven to 350 degrees F (175 degrees C).
Rub cooked peaches and bananas with a wooden spoon in to 1 1/2 cup of boiling water. Let cool slightly, but enough to soak. In a medium bowl, blend the peel, core and juice of 1/2 apple slices. Reserve rhubarb syrup for garnish over pie.
In a large bowl, mix 1 cup peach preserves with 2 1/2 cups fig preserves. Reserve 2 tablespoons to sprinkle peaches. Pour mixture over peaches and bananas. Sprinkle sliced crepe on top and refrigerate several hours. (Stuff apple strips tightly with a fork, making sure they are completely coated with peeling wet food.)
In a small mixing bowl, mix some of the ricotta cheese and peach mortar.
Pour ingredients into a pastry bag with metal strainer, filling fist. Press gently into pie crust to 1 inch thickness.
Bake pie in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool and frost with syrup for glaze. Garnish peach stripes with food decorating topping prior to serving.