Banana Pie
- July 24, 2024
- 15
Ingredients:
Filling:
Filling:
- 4 - 5 super ripe bananas
- 3 tbsps brown sugar
- 1/2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 200g cold butter
- 2 tbsps icing sugar
- 2 - 3 tbsps of ice water
- egg, for brushing the top
- Peel and slice the bananas placing them in a pan on low heat along with the sugar.
- Stir the mixture until the sugar starts to melt then add in the vanilla extract.
- Cook the bananas until they are soft, stirring constantly.
- Crush the bananas using a masher, and cook until the mixture thickens before removing from heat.
- Set aside and let it cool while working on the pie crust.
- Add the flour and icing sugar to a large bowl, and cut the butter rubbing it into the flour until you get coarse crumbs.
- Add the ice water 1 tbsp at a time, and knead it into a smooth dough.
- Roughly split the dough in 2 (2/3 for the base and 1/3 for the lattice on top).
- Place the dough on a parchment-lined baking sheet and cover over the dough with another piece of parchment paper.
- Chill the dough in the refrigerator for 10 minutes.
- While waiting for the dough to chill, butter the pie pan, and lightly flour the work surface, and rolling pin.
- Remove the dough from the refrigerator and roll out the base to the diameter of your pie pan.
- Transfer the rolled-out dough to the pie plate and prick the bottom with a fork.
- Trim off any excess dough and transfer the banana filling into it.
- Preheat the oven to 325 F.
- Roll out and cut the dough reserved for the lattice into strips.
- Line the strips on top a little distance apart.
- Lift and pull back alternative strips placing another strip perpendicular to the original, making a criss cross pattern.
- Continue interlacing the strips of dough this way until you have reached the end of the pie pan.
- Trim the excess strip length and brush the top with egg wash.
- Bake until crust is golden brown and filling is bubbly (for about 45 minutes).
- Allow the pie to cool before serving.
