Apple and Banana Pie
Easy apple and banana pie
- 2 sheets butter puff pastry (thawed)
- 6 Small Red or Golden Delicious apples (peeled, cored and diced into 1cm pieces)
- 1 vanilla bean (split)
- 1/4 cup brown sugar
- 2 just ripe bananas (sliced into 1cm pieces)
- 3 tablespoons butter or Nuttelex
- Canola oil spray (for greasing)
- Milk (for brushing)
||Preheat the oven to 220°C and lightly spray a 20 cm pie dish. |
||To make the filling melt the butter/Nuttelex in a large frying pan then add the vanilla bean, brown sugar and diced apples. Cook on mediium heat, stirring frequently until the apples are just tender, about 10 - 15 minutes. |
||Stir in the banana pieces, remove the vanilla bean and remove from the heat. Set aside to cool. |
||Line the pie dish with one sheet of pastry. Add the filling then place the second sheet over the top. Seal the edges and remove the excess pastry. Use a fork to place a couple of vent holes in the top, then brush the top with milk. |
||Bake in the oven for 20 - 25 minutes until the pastry is golden brown. |
||Allow to cool slightly before serving. |
Moderate Salicylates, Moderate Amines, Low Glutamates
Just ripe bananas are moderate in Amines; the riper the banana the more amines it will have.
The vanilla bean can be rinsed and dried and reused to make Vanilla Sugar.
Left over pastry can be refrozen.