Pocket Banana Pie

Overview

Pie is a joyful dessert. It was originally a food that originated in eastern Europe, but now it can be called a typical American food. Pies come in all different shapes, sizes and flavors. The banana pie we are making today is the most common rectangular pocket style. I believe everyone has eaten this kind of pie in fast food restaurants. Bananas are an excellent partner for pie. They don’t need to be processed in any other way. They are perfect alone as pie filling. As it bakes, the rich aroma wafts out, making your mouth water. Reference serving size: two.

Tags

• baking
• children
• paita
• afternoon tea
• spring recipes
• banana
• butter
• low gluten flour
• fine sugar
• water

Ingredients

Steps

1. 1 First make the pie crust. Because the pie crust needs to rest for several hours, it can be made in advance. Cut 40g butter into small pieces and soften at room temperature.

   

2. 2 Pour 100g low-gluten flour and 8g sugar into the softened butter.

   

3. 3 Knead continuously with your hands until everything turns into coarse sand-like particles.

   

4. 4 Add water. Add as appropriate according to the state of the dough.

   

5. 5 Knead into a slightly smooth dough. Don't knead for too long to avoid tendons.

   

6. 6 Wrap the kneaded dough in plastic wrap and place it in the refrigerator to rest for 2 hours. The minimum is 1 hour.

   

7. 7 Sprinkle thin flour on the cutting board, take out the relaxed pie dough, place it on it, and roll it into thin slices.

   

8. 8 According to the illustration, use a roller or knife to cut the entire slice into two large rectangles (pie base and pie crust), four top and bottom strips, and two left and right pie edges.

   

9. 9 Spread egg wash around one of the rectangles (pie base).

   

10. 10 Place four pie edges on top and stick with egg wash.

    

11. 11 Cut the banana into small pieces.

    

12. 12 Place the sliced bananas in the middle of the pie base to make it fuller. And spread egg wash on the four pie edges.

    

13. 13 Take another rectangular piece (pie crust) and cover it. Press tightly all around.

    

14. 14 Use a fork to make zigzag patterns around the pie. At this point preheat the oven to 180 degrees.

    

15. 15 Use a knife to score some horizontal lines on the pie crust. Be careful not to cut through the bottom of the pie.

    

16. 16 Brush the surface with egg wash.

    

17. 17 Place on a baking sheet, place in the oven, bake at 180 degrees for about 25 minutes, until the surface is golden brown.

    

18. 18 Golden and brilliant, extremely sweet.