The BEST BANANA PIE EVER!
DOUBLE CRUST BANANA PIE Pastry for two pie crust Sugar for sprinkling the top crust Egg, for egg wash, to brush thecrust 5 cups firm ripe sliced bananas,about 7 – 8 large 1 cup pineapple juice ½ cup sugar 1 tsp. cinnamon 1 Tbsp. flour 4 Tbsp. butter (1/2 stick) Preheat oven to 400 degrees. Line a9 inch pie plate with pastry. Soak bananas in pineapple juice for20 minutes. Drain bananas. Place drained bananas in pie shell. Combine sugar, flour and cinnamon;sprinkle over bananas and dot with butter. Brush edge of crust with egg wash,cover with top crust and press with a fork to seal crust together. Brush top of pie with egg wash andsprinkle with sugar. Cut five small slits in the topmiddle of the crust to vent. Bake for 35 minutes or until crustis golden brown. Check after 20 minutes, if the crust gets too brown, wrapedges with foil. Let cool for a couple of hours before slicing.
I couldn't find my round pie plate...it had legs and walked off. So I had to improvise.
