Ingredients :
| |
|
(unbaked pastry for a |
| |
|
(2-crust 9" pie |
| 3/4 |
cup |
firmly packed light brown su |
| 2 |
tbl |
all-purpose flour |
| 1/8 |
tsp |
salt |
| 6 |
x |
ripe medium bananas (6 to 7) |
| 3 |
tbl |
fresh lemon juice |
| 3 |
tbl |
butter or
margarine |
|
Method :
- Roll slightly more than half of pastry 1/8" thick; line pie
pan.
- Mix next 3 ingredients, and sprinkle about 1/4 into lined pan.
Peel bananas,
and cut into halves crosswise. Split halves lenghwise, and arrange
1/3 in pie pan. Sprinkle with 1/3 of sugar mixture and the lemon
juice. Dot with 1 T. butter.
Repeat until all ingredients are used.
- Roll out remaining pastry, and fit over top. Trim, seal, and
cut vents for steam.
Bake
in preheated 400` oven for 30 minutes, or until crust is browned,
and bananas are done. Serve warm or cold. NOTE: For a glazed top,
brush crust before baking
with 1 egg
yolk beaten with 1 teaspoon cold water.
Wis/Gramma
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