This is a recipe from a local restaurant that closed down many years ago. They were famous for their banana pie. I've been looking for and I finally found it and thought I would share.
It is a two crust, non-cream or custard banana pie. If possible try and use apple banana's. If not available make sure your banana's are firm and not overripe. (Actually, a little under ripe would be best so it doesn't turn to mush.)
Banana Pie
Pastry for 2 crust pie
6 cups sliced apple banana's
3/4 cup pineapple juice
3/4 cup sugar
1 tbsp. flour
1 1/2 tsp. cinnamon
1 tbsp. butter
Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9-inch pie plate with pastry. Drain banana's, saving 3 tablespoons of the juice. Place banana's in pie shell. Combine sugar, flour, and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons left over pineapple juice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is brown.
It is a two crust, non-cream or custard banana pie. If possible try and use apple banana's. If not available make sure your banana's are firm and not overripe. (Actually, a little under ripe would be best so it doesn't turn to mush.)
Banana Pie
Pastry for 2 crust pie
6 cups sliced apple banana's
3/4 cup pineapple juice
3/4 cup sugar
1 tbsp. flour
1 1/2 tsp. cinnamon
1 tbsp. butter
Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9-inch pie plate with pastry. Drain banana's, saving 3 tablespoons of the juice. Place banana's in pie shell. Combine sugar, flour, and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons left over pineapple juice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is brown.
