4 cups bananas, (on the green side)
1/2 cup pineapple juice
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pastry crust, for 2 crust pie
egg
Peel and slice bananas. Pour juice over bananas and allow to set for 30 minutes. Pour mixture into pastry crust lined pie plate. Sprinkle with sugar, cinnamon, and nutmeg. Dampen top edge of pie crust with water. Place second crust on top, pressing edges together to seal. Remove excess crust, flute edge, cut vent in top crust, brush with beaten egg. Bake at 400 degrees for 45 minutes to 1 hour, or until golden brown.
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