Pie crust success, all in all. Woo hoo!!!
I used the Pie Crust Cockaigne (I think it's called, from Joy of
Cooking, the Braille edition downloadable from BARD.) I like to use my
fingers to cut in the butter or shortening, too. I like the pastry
blender OK, but prefer to work the fat in by hand to be able to tell
what is happening.
I used this recipe for the pie. I definitely have to make it again,
especially because I want to get the crust down pat. It's just the
right amount of flaky. I have to work out how to not get it to stick
to the dinner plate I used as a rolling-out surface. I also need to
get used to rolling the crust out thinner--I managed to get a crust
that went pretty much up the side of my 9x2 pie pan, with a little bit
of overhang at the edges, that I used to crimp the top crust on; that
one just made it as far as size went, but broke in transit to covering
the filling.
More Later,
Dani, off to clean the kitchen
POSTED: Wednesday, March 17, 2010
For true banana lovers, a cream pie just won't cut it. Sure, it's all
light like a cloud and the whipped cream melts in your mouth—but the
bananas? Almost an afterthought. Any kind of fruit could be in there.
If you love bananas, what you really need is a double-crust banana
pie. The filling is bananas, cinnamon, bananas, pineapple juice,
butter and bananas. Purity, practically.
The gold standard is the banana pie from Flamingo Restaurant in Pearl
City and now available takeout from Flamingo Mart on Piikoi Street
(Erika Engle wrote about the new mart in “;Buzz”; just yesterday;
visit hsblinks.com/258 to read all about it).
Stan Rivera wrote to me about “;an incredible two-crust banana pie”;
that he used to buy from “;a dinky cafe on School and Liliha
streets.”; Now that he lives in Los Angeles, and that mystery cafe
being long gone anyway, he counts that pie among his finest
eating-in-Hawaii memories.
Another correspondent, Ed Arita, included the double-crust banana pie
as one of his baking goals.
This recipe comes from “;What Hawaii Likes to Eat”; (Mutual
Publishing, 2007, $31.95), the cookbook I wrote with Muriel Miura. The
recipe is Muriel's and dates to her days as a home economist with the
Gas Co. in the 1960s.
“;Because the pie was always popular, I experimented a bit and tried
to duplicate the old Flamingo's pie, which was loved by many,”; she
says. “;Add more chunks of butter on the banana slices before covering
it with the second crust and you've got a winner!”;
2-CRUST BANANA PIE
4 cups sliced firm-ripe apple bananas
1/2 cup pineapple juice
Pastry for double-crust pie
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons butter or margarine
Soak sliced bananas in pineapple juice for 20 to 30 minutes; drain,
reserving pineapple juice.
Preheat oven to 400 degrees. Line pie pan with pastry dough.
Combine bananas, sugar, cinnamon and 2 tablespoons reserved pineapple
juice; toss to mix. Pour mixture into pastry-lined pie plate; dot with
butter. Cover with top crust and crimp to seal. Bake 30 to 45 minutes
or until crust is golden brown.
Nutritional information unavailable.
Source: Honolulu Star Bulletin, March 17, 2010
http://archives.starbulletin.com/content/20100317_Bring_on_the_bananas_for_a_classic_2-crust_pie
On 3/20/17, Valerie & Paul <rosetta@xxxxxxxxxxx> wrote:
Hello Marilyn, I too use the dowels for level pastry rolling, it really
helps.
Jon, thank you for the information about the different types of pastry, I
know most people do not bother with puff pastry making at home now, but
wonder what you think of the bought against the home made, do you think
there is much of a difference? Not that I'm planning to make any!
Best wishes. Valerie
