Apple Banana Pie

Easy fruit pie with a buttery crumble.

There’s a reason for frozen pie crust and here it is!

Go ahead – we won’t tell. If you have a sudden urge to bake but need a little hands-on practice to get back in the game, this recipe is for you. The crust is no-fail and the crumble topping is easy to make. So don’t let those bananas sitting on your counter go to waste. Make this warm, buttery pie and indulge with a scoop of ice cream.  

#QuarantineCooking If you’re having trouble finding flour in the supermarket, you’re not alone. Suddenly everyone is baking. I wanted to share this recipe because frozen pie crusts seem easier to find than a bag of flour – the recipe does require a little bit and my fingers are crossed that lurking somewhere in your pantry is a small amount to make the crumble. 

Apple Banana Pie  

Ingredients
1 9-inch pie crust
filling
6 cups apple bananas* sliced (about 8 bananas)
2 tbsp. flour, cornstarch, or rice flour
1/2 cup brown sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon or nutmeg (optional)
pinch of salt

crumble
1/2 cup all purpose flour
1/3 cup oats
2 tbsp. brown sugar
1/4 tsp. baking powder
pinch of salt
4 tbsp. cold butter, cut in pats

Hints
For a firm fruit texture, thick slices are better and the bananas shouldn’t be overripe.

For a nice brown edge, brush the edges with an egg wash. 

Baking the pie on a parchment lined baking sheet avoids messy oven clean up.

Swaps
Mangoes, apples also work well. Add about 5 – 7 minutes cook time for apples.

*Hawaii apple bananas are awesome, but for friends outside the 808, regular bananas work too.

Try ginger or cardamon in lieu of the usual spices.  

Method: Preheat oven to 350 degrees F. To make the filling, whisk together the flour/cornstarch/rice flour, sugar, vanilla, cinnamon and salt. Lightly toss with sliced bananas and place in the pie shell. To make the crumble, whisk together the flour, oats, sugar, baking powder, and salt. Work in the butter in pats, until large crumbles form. Spread the mixture over the bananas and bake on a parchment lined baking sheet for 45 to 55 minutes – until crust is lightly brown. Let cool for 15 minutes before slicing.

Serve warm with a scoop of vanilla ice cream.

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