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GEEZ I AM BAD.

A week and a half of no posts!? Punishable by death.

Well, let's just get to it. I've got a week and a half of pies to tell you about! Let's go chronologically, so this is the pie for Friday the 24th. Now, you may remember that it was Strawberry Banana Week. I know, I know, who can remember that long ago? But it was, believe me.
And Friday was the Strawberry Banana Pie. It was pretty good even though I wasn't sure how it would work. I think next time I might try to increase the fruit portion. It was a little short.
The other thing I changed from the recipe was the crumble topping. I used half as much. It was still pretty dry, which is another reason to increase the fruit.

It starts with the standard pie crust again. I blind baked it at 375F for 10 minutes or so with pie weights. It will go back in the oven, so keep the oven on.

1/4 cup brown sugar
2 tablespoons cold butter
1/2 cup flour
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg

1/4 cup apple juice (I used apple cider because I already had some in the fridge)
1/4 cup honey
3 ripe bananas, sliced
1 cup chopped strawberries
1/2 cup sugar

The first block goes in a food processor. pulse it up until it's combined, then pop it into the fridge.

In a saucepan, heat the apple juice and honey on medium-low heat. Add the bananas, then once the honey is fully melted, add the strawberries and sugar. Simmer, stirring occasionally, for about 20 minutes, until the fruit breaks down a bit and the mixture is beginning to thicken. Pour warm mixture into the crust, then sprinkle the crumble topping on top. Then back in the oven for about twenty minutes, until golden brown on top. Let cool for 30 minutes or so.

Now let's see if I can crank out the rest of these recipes for you.