4 cups ripe, firm bananas, sliced
1/2 cup pineapple juice
1/2 cup granulated sugar
1 tsp cinnamon
2 tbsp butter
9″ double pie crust

Place sliced bananas in a shallow bowl and cover with pineapple juice. Toss gently until banana slices are coated with pineapple juice. Let set for 30 minutes. Drain.

Place pie crust on a flat greased cookie sheet. Place bananas on top of pie crust.

Mix sugar and cinnamon, and then sift over top of the bananas. Dot with butter.

Place second pie crust over top of bananas. Seal edges. Place vents in top by making 2 or 3 slashes near center.

Bake at 400° F for 30 minutes or until crust is browned. Serve hot or cold.

Makes 6 – 8 servings.