Name: Prune and banana pie
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: sweet short pastry; 2 cup pitted prunes, chopped; 2 cup ripe banana, sliced; 1 teaspoon lemon rind and tsp lemon juice (mrs braxton uses lemon essence but i couldn’t find any); Meringue top; 2 whites; 1 tablespoon cornflour; 1/2 teaspoon vanilla essence; 3 tablespoon caster sugar

Ingredients

sweet short pastry

2 cup pitted prunes, chopped

2 cup ripe banana, sliced

1 teaspoon lemon rind and tsp lemon juice (mrs braxton uses lemon essence but i couldn’t find any)

Meringue top

2 whites

1 tablespoon cornflour

1/2 teaspoon vanilla essence

3 tablespoon caster sugar

Method

1.Use sweet short pastry. Roll out, then place in a greased pie dish. Get a fork and prick the bottom of the pastry all over, then blind bake in a 180ºC oven. It should be nice and golden in 20 minutes.

2.Melt together 4 tbsp of honey with 2 tbsp of butter.

3.Pour this mixture over the prunes and bananas, and mix well together.

4.When the pastry is cooked, take out of the oven and pour in the filling.

5.Beat all the meringue ingredients together until soft peaks form on the end of your beaters.

6.Spread this mixture gently on top of the pie.

7.Put the pie back in the oven and bake until the meringue is just colouring. Serve with ice-cream, whipped cream or yoghurt.

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Ingredients

Method

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