Monday, February 15, 2010

Banana Pie

This is my family's favourite pie, it's barely out of the oven and the kids are already asking for their first piece. Half a pie disappears before it's even completely cool, lol. As you'll notice in the picture, it's not a very thick pie. We prefer our pie this way, and we actually both grew up with our pie being this thin and baked in a large cookie sheet rather than your typical pie plates. This is basically like an apple pie, only using bananas instead.

For this recipe you could use your favorite pie crust, but I will post mine. I've heard that you get a better pie crust when you use half butter, half shortening and I've always gotten a good crust with this one.

Banana Pie Filling
7-8 extra large bananas (slice them into small chunks)
1 1/2 cups sugar
3 heaping Tbsp flour
3 tsp lemon juice
Mix this together and set aside while you make the pie crust. Depending on the size of your bananas you might have to slice more, you want enough to have a nice layer in between pie crusts.

Pie Crust:
1 cup butter
1 cup shortening
5 cups flour
1 tsp salt
1 tsp sugar
1- 1 1/2 cups ice cold water

Mix the dry ingredients together and add the butter and shortening. Blend this together until you have what looks like pebbles. Stir in the water and mix just until the dough forms. The more you knead a pie dough, the tougher it will be. Divide dough into two pieces. Roll out one piece to fit into a large cookie sheet with sides. Spread banana pie filing into the cookie sheet. Roll the second piece to the same size and place over the first pie shell with the filling. Using a fork to pinch the sides together, and you will also want to stab the fork over the top of your crust. Bake at 375F until light golden in colour.


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