Banana Pie

Pastry

  • 200g plain flour
  • pinch of salt
  • 85g butter, cubed
  • 3-5 tbsp cold water

Filling

  • 4-6 large bananas
  • 225g brown sugar
  • 2 tsps cinnamon
  • 2 tsps ginger
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 can evaporated milk
  • 100(ish)g mixed dried fruit
  • Small bag of flaked almonds

Put the flour, salt and butter in a large bowl and rub the butter into the flour with your fingers. Once there are no lumps of butter left, gradually mix in the water with a spoon until you’ve got a good consistency. Wrap it in clingfilm and bung it in the fridge while you make the filling:

Bung everything but the almonds in a bowl, mash with a tattie-masher then blend with a hand blender. Roll out your pastry (use plenty flour because it will be sticky as all hell) and press it into a deep 9″ – shallow 12″ pie tin. Bake at 210° for 15 mins, sprinkle the almonds over the top then 180° for 60 mins. Test if ready by pushing a knife into the centre, it should come out clean.

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