This mouth-watering, banana raspberry pie is delicious, especially when you use freshly picked raspberries. The tartness of the raspberries is delightfully balanced by the mildness of the banana. Once perfected, people will be begging you to make more.
1.5 - 2 cups of raspberries
1.5 whole banana(optional)
1/4 cup of sugar
2 tbsp of cornstarch
1/4 tbsp of salt
1/2 tbsp of cinnamon
2 pie crusts
Mix the sugar, cornstarch, salt, and cinnamon in a large bowl. Then add the more delicate ingredient, the raspberries, after these items are well mixed. This will help to try and avoid breaking them apart or squishing them as you mix.
Store this newly mixed pie filling in the refrigerator.
Take the first pie crust. Mush it into a dough form, flatten it, and cut it into several 1/2 inch strips. If you have trouble turning the pie crust into dough, sprinkle it with water until it cooperates.
Take the second pie crust. Brush the inside of the pie crust, especially the center, with a thin layer of egg white. This will keep the crust from getting soggy later.
Cut a banana into slices. Make the slices 1/4 to 1/2 inch thick. Line the second pie crust with the slices.
Set your oven to preheat at 350ºF. From this point, you need to work quickly so that your oven does not get too hot before you put the pie in.
Pour the pie filling, which has been sitting in the refrigerator, into the pie crust (over the top of the bananas). Smooth it with the rounded side of a big spoon.
Create a lattice top on the pie, using the strips prepared in Step 3. With a fork, press the ends down onto the crust. Use a little bit of water to help stick if they do not stick of their own accord.
Brush the lattice top strips with egg white and sprinkle with sugar and cinnamon.
Wrap the crust in foil. Doing this helps to prevent the crust from burning on the edges before the center of the pie is thoroughly cooked.
Place the pie into the center of the oven. Cook for 50 minutes.
Remove the pie and let it cool for at least an hour before you eat it.
If you prefer a less powerful flavor, use less raspberry filling and more banana slices instead.
If you can cut the banana slices very thin, they seem to melt into the crust and become unnoticeable apart from the delightful flavor. Keep the banana melting trick as your secret ingredient.
Make sure to line the bottom of the oven with aluminum foil. This is important because sometimes the pie filling overflows and causes the oven to smoke. If you see this happening, remove the foil and put in new sheets. Do it quickly so that the oven does not lose too much heat.