Josh and I are packing this morning to go to the Clarendon Hills Library to teach Baking Basics, but we made our own pie with Owen yesterday. It’s a variation of a 1978 Better Homes and Gardens All-Time Favorite recipe. We started at the store thinking we wanted Apples and Bananas for the “Apple Banana Crunch Pie” in this cookbook, but ended up with something quite different. This was delicious. Josh and Owen are able to just substitute and the flavors are great. I do not seem to have this gift. They named this Tropical Twist.
Tropical Twist Pie
1/2 cup butter
10 oz. drained pineapple chunks from can
10 oz. drained pear slices from can
two sliced bananas
2 tablespoons lemon juice
1/2 cup flour
1/4 cup white sugar
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Oh – we also couldn’t find our pie pan (might be packed for show), so we used a 9″ cake pan.
Crust:1 cup flour, 1/3 cup plus 1 T shortening (we use the sticks), pinch salt, 2 T water. Use pastry cutter then roll out crust. Place in pan and bake for 5-7 minutes.
In bowl combine pears, pineapple and banana. Add lemon juice and let stand for 5-10 minutes.
Crumb mixture: Combine flour, white and brown sugars, cinnamon and nutmeg. Use clean pastry cutter to cut in butter until mixture is all crumbs. Sprinkle on top of pie. Bake for 15 – 20 minutes. Eat.