Banana Pie
Flaky puff pastry encases sweet diced bananas in this simple, golden-crusted pie, sealed with egg wash and crimped edges.
Story
A handful of humble ingredients become something special here. Ripe bananas bring a natural, cooling sweetness, while the egg enriches the pastry and seals those charming zigzag edges. The real secret lies in temperature play: letting the store-bought puff soften just enough to roll, then chilling it again so the butter firms up. A quick stint in the freezer right before baking guarantees a dramatic rise, yielding a crisp, shattering shell that gives way to a warm, gooey banana center.
Ingredients
Puff pastry
5 sheets
Banana
2
Egg
1
Instructions
1
Step 1
After taking the puff pastry out of the refrigerator, let it sit at room temperature for about 10 minutes. When it is slightly soft, use a rolling pin to roll it a bit thinner and larger, then put it back in the refrigerator to chill and rest for about 15 minutes.
2
Step 2
Peel the bananas and cut into small dice, set aside. Crack the egg and beat evenly, set aside.
3
Step 3
Divide the relaxed puff pastry into two halves, cut out two rectangles, and set the scraps aside for later use.
4
Step 4
On the bottom piece, brush the four edges with egg wash.
5
Step 5
Place the cut off scraps on the four edges brushed with egg wash, and brush them with egg wash as well. For the other piece of puff pastry to be used as the lid, make a few horizontal slits in the middle with a knife.
6
Step 6
Fill with the filling in between.
7
Step 7
Place the lid on the base, gently press the four edges to seal them, and use a small knife to cut a zigzag pattern along the four edges.
8
Step 8
Put in the freezer for 15 minutes then take out, place on a baking tray, brush with egg wash, and send into a preheated oven at 180 degrees for 25 minutes, and it is done.
