Ingredients:

Filling:

• 4 – 5 super ripe bananas
• 3 tbsps brown sugar
• 1/2 tsp vanilla extract

Pie Crust:

• 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

Recipe:

1. Add the flour and icing sugar to a large bowl, and cut the butter rubbing it into the flour until you get coarse crumbs.
2. Add the ice water 1 tbsp at a time, and knead it into a smooth dough.
3. Roughly split the dough in 2 (2/3 for the base and 1/3 for the lattice on top).
4. Place the dough on a parchment-lined baking sheet and cover over the dough with another piece of parchment paper.
5. Chill the dough in the refrigerator for 10 minutes.
6. While waiting for the dough to chill, butter the pie pan, and lightly flour the work surface, and rolling pin.
7. Remove the dough from the refrigerator and roll out the base to the diameter of your pie pan.
8. Transfer the rolled-out dough to the pie plate and prick the bottom with a fork.
9. Trim off any excess dough and transfer the banana filling into it.
10. Preheat the oven to 325 F.
11. Roll out and cut the dough reserved for the lattice into strips.
12. Line the strips on top a little distance apart.
13. Lift and pull back alternative strips placing another strip perpendicular to the original, making a criss cross pattern.
14. Continue interlacing the strips of dough this way until you have reached the end of the pie pan.
15. Trim the excess strip length and brush the top with egg wash.
16. Bake until crust is golden brown and filling is bubbly (for about 45 minutes).
17. Allow the pie to cool before serving.