Dona Manis banana pie
A recreation of the banana and coconut pie from a historic confectionary
Dona Manis Banana Pie
Flaky pie crust:
75g cold butter, diced
105g flour
5g sugar
Pinch of salt
50g water
Combine the butter, flour, sugar and salt in a bowl. Rub the butter into the flour until you get a rubble-like mixture. Add the water in gradually until the dough is just able to bind together. Pat the dough out on a floured surface, cut in half, stack the two halves and repeat twice more. Trace the outline of an 11” tart pan onto a sheet of parchment. Cut pie dough into slices and using the outline as a guide, plate the slices in a circle on the parchment. Cover with another sheet of parchment and roll it out slightly thinner. Chill for 5-10 minutes.
Using a knife, cut along the outline – this will be the outer circumference. Cut an inner circumference for the circle to form a neat ring. Place in the fridge while you work on the other components.
Shortcrust pastry:
130g butter
1 ½ tablespoon oil
65g water
15g sugar
1/4 teaspoon salt
240g flour
Preheat the oven to 210C. Combine the butter, oil, water, sugar and salt and place in the oven for 15 minutes or until butter is bubbling and starting to brown. Add the flour and stir until the dough clears from the sides and is well combined. Press it out onto the base and sides of the greased 11” tart pan. Bake 15min.
Filling:
5 bananas
300g grated coconut, preferably the finer variety
30g coconut cream
½ teaspoon baking powder
½ teaspoon salt
50g sugar
30g gula melaka or black sugar
100g almond meal
1 egg
40g melted butter
10g chopped almonds
1 egg yolk + 1 tablespoon water
Lower the oven to 190C. Peel the bananas and slice thickly. Scatter the slices over the tart crust. In a bowl, stir together the coconut, coconut cream, baking powder, salt, sugars, almond meal, egg and butter. Pour over the bananas and smooth out to form an even surface. Top with the flaky pastry and press with fingers to mould it onto the tart pan, making contact with the shortcrust. Scatter over the chopped almonds and eggwash the pastry. Bake for 45minutes or until the pastry is golden brown. Cool completely before slicing for the cleanest slices.