- Pie Dough
- All-Purpose Flour - 2 cups
- Salt - 1/2 teaspoon
- Shortening - 1/4 cup
- Cold Butter - 6 tablespoons
- Ice Water - 4 to 6 tablespoons
- Butter - 3 tablespoons
- Brown Sugar - 3 cups
- Sugar - 1 cup
- Banana liqueur - 6 ounces (3/4 cup)
- Dark Rum - 1 ounces (3/4 cup)
- Cinnamon - 1 teaspoo
- Nutmeg - 1/4 teaspoon
- Bananas - 12 large, peeled and sliced into discs
Sift the flour and salt into a bowl. Cut the shortening and butter into the flour with a fork or pastry blender until the mixture forms a coarse meal. Gently blend the water, a tablespoon at a time, into the dough. Add just enough water to hold the ingredients together. Gather the dough into a loose ball and transfer to a floured work surface. Divide the dough into 8 discs. Roll each disc into a 6-inch circle. Ease the dough into 1 cup baking dishes. Trim the edges and reserve. Roll and cut the trimmings into lattice strips.
Melt the butter in a medium saute pan. Stir in the sugars. Cook just until the sugars melt, then add the liqueur, rum, cinnamon, and nutmeg. Simmer, stirring, 3 to 5 minutes. Add the bananas to the sauce. Remove from heat. Fill the unbaked pie shells with the banana mixture. Cover with lattice and bake in a 350 F oven for 20 minutes, until golden brown. Serve warm with a scoop of ice cream.