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1
Preheat oven to 450 degrees F.
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2
For the crust:
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3
Combine the flour and salt in a bowl.
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4
Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs.
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5
With a fork, stir in just enough water to bind the dough.
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6
Gather into a ball and transfer to a lightly floured surface.
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7
Roll out to about 1/8-inch thick.
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8
Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang.
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9
Fold the overhang under for a double thickness.
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10
Flute the edge with your fingers.
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11
Refrigerate.
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12
For the filling and topping:
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13
Peel, core and slice the apples into a mixing bowl.
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14
Add lemon juice and stir to coat apples.
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15
In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping).
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16
Add the sugar mixture to the apples and stir to blend.
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17
For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl.
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18
Blend with your fingertips until the mixture resembles coarse crumbs.
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19
Set aside.
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20
Spoon the fruit filling into the pie shell.
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21
Sprinkle the crumbs lightly and evenly over the top.
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22
Bake for 10 minutes, then reduce the heat to 350 degrees F. Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more.
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23
For the Banana Creme:
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24
In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop.
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25
Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain.
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26
Bring to a simmer over low heat whisking to keep smooth.
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27
Remove pan from heat, add bananas, and blend using an immersion blender.
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28
Finish by whisking in butter.
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29
Serve pie topped with banana creme and garnished with mint chiffonnade.
