Double Crust Banana Pie

Kono came home with a bunch of bananas and said to me, I have a great blog subject.  How about a double crust banana pie?  He loves all pies, but, this is one of his favorites.
No one makes this pie outside of Hawaii.  I’m guessing that this pie was created because of the abundance of bananas in Hawaii.  It’s basically an apple pie made with bananas.
I found this recipe back in 2006 and have tweeked it to my husbands liking.  To give it a flaky top crust I add lots of butter and sprinkle it with sugar.  You can easily skip the egg wash and sprinkling of the sugar over the crust.  You could even cut the butter down to 1 Tbsp., it will still be a delicious pie.
Pastry for two pie crust
Sugar for sprinkling the top crust
Egg, for egg wash, to brush the crust

5 cups firm ripe sliced bananas, about 7 – 8 large
1 cup pineapple juice
½ cup sugar
1 tsp. cinnamon
1 Tbsp. flour
4 Tbsp. butter (1/2 stick)

Preheat oven to 400 degrees. Line a 9 inch pie plate with pastry.
Soak bananas in pineapple juice for 20 minutes. Drain bananas.
Place drained bananas in pie shell. 
Combine sugar, flour and cinnamon; sprinkle over bananas and dot with butter.
Brush edge of crust with egg wash, cover with top crust and press with a fork to seal crust together.
Brush top of pie with egg wash and sprinkle with sugar.
Cut five small slits in the top middle of the crust to vent.
Bake for 35 minutes or until crust is golden brown. Check after 20 minutes, if the crust gets too brown, wrap edges with foil.
Let cool for a couple of hours before slicing.