The bananas are first marinated in pineapple juice, and then they are arranged in a prepared pie crust. Before the top crust is put on, the bananas are liberally sprinkled with cinnamon sugar. Thirty minutes later, the pie emerges fragrant and golden. Top
INGREDIENTS (for 8 servings):
- 2 (9 inch) pie shell
- 4 cups sliced bananas
- 1/2 cup unsweetened pineapple juice
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell.
In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.