Pineapple Banana Mini Pies
By Alex Bess? From


Preheat oven to 375 degrees

Filling Ingredients:

Put pineapple, banana, and lime juice in a medium- sized bowl. Add flour and sugar and mix contents of bowl with your hands or a wooden spoon until well- mixed. If your banana is quite ripe, as mine was, you will wind up with a fairly creamy mixture (yum!).

Crust Ingredients:

Mix dry ingredients well. Make a shallow well in the center and add oil and water. Mix gently without kneading until roughly uniform. Form into a ball and roll dough out into a large rectangle. Dough should be the right thickness for a normal pie (about " ?). When the dough is flat and large enough, use a knife to divide the dough into 6 equally sized rectangles. You want these to be large enough to line a cupcake cup, so estimate accordingly.

After greasing the cups (I used vegan margarine), gently line each cup with one of the 6 dough rectangles. The corners will stick up a bit above the top of each cup. Spoon filling into each cup, since no top will be placed on these, fill them a bit above the level of the pan, or they'll wind up looking too shallow.

When you're done place into the heated oven and bake 25- 30 minutes or until the filling is bubbly and crust is golden. If you want, sprinkle some raw sugar on the top of each pie about 10 minutes before removing the pies from the oven to give them a bit of a glaze.

Remove from oven, cool and enjoy! The end result will be filled with creamy, delicious, almost- puddingy pineapple goodness. Yum!