Yield: 1 Servings
|6 cups||Sliced bananas|
|¾ cup||Pineapple juice|
|Pastry for 2 crust pie|
|1 tablespoon||Butter or margarine|
Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9 inch pie plate with pastry. Drain bananas, saving 3 tablespoons of the juice. Place bananas in pie shell. Combine sugar, flour and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons of pineapple junice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is browned.