Apple Betty "Granola" With Banana Creme

Serves: 5

Cecile Bahringer

1 January 1970

Based on User reviews:

52

Spice

53

Sweetness

47

Sourness

38

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

3 cup

All-Purpose Flour

1 tsp

Salt

1 cup

Shortening (cold, cut into pieces)

2 tbsps

Lemon Juice (fresh)

1 cup

Cornstarch

1 cup

Sugar

1 tsp

Ground Cinnamon

2 tbsps

Butter

2 cups

Whole Milk

1 tsp

Vanilla Extract

5

Egg Yolks

4

Bananas

Directions:

1

Preheat oven to 450 degrees F

2

Combine the flour and salt in a bowl

3

Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs

4

With a fork, stir in just enough water to bind the dough

5

Gather into a ball and transfer to a lightly floured surface

6

Roll out to about 1/8-inch thick

7

Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang

8

Fold the overhang under for a double thickness

9

Flute the edge with your fingers

10

Refrigerate

11

For the filling and topping: Peel, core and slice the apples into a mixing bowl

12

Add lemon juice and stir to coat apples

13

In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping)

14

Add the sugar mixture to the apples and stir to blend

15

For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl

16

Blend with your fingertips until the mixture resembles coarse crumbs

17

Set aside

18

Spoon the fruit filling into the pie shell

19

Sprinkle the crumbs lightly and evenly over the top

20

Bake for 10 minutes, then reduce the heat to 350 degrees F

21

Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more

22

In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop

23

Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain

24

Bring to a simmer over low heat whisking to keep smooth

25

Remove pan from heat, add bananas, and blend using an immersion blender

26

Finish by whisking in butter

27

Serve pie topped with banana creme and garnished with mint chiffonnade