3 to 4 med. bananas (use 1/2 to 3/4 banana each pie)
1 tsp. butter, each pie
3 tsp. sugar, each pie
Sprinkle of cinnamon, each pie

PIE CRUST:

2 c. unsifted all-purpose flour
3/4 tsp. salt
1/2 c. vegetable shortening
4 to 5 tbsp. cold water

For regular pies, use 1/3 cup more shortening.

Combine flour and salt in bowl; cut in shortening with pastry blender or fork until mixture is crumbly. Do not over mix. Sprinkle water over mixture 1 tablespoon at a time while lightly mixing with fork until pastry folds together. Divide dough in four or five balls and roll out on floured board to make circles about 1/4 inch thick.

Slice banana on 1/2 side of the circle, add 1 teaspoon butter, sprinkle with cinnamon and 3 teaspoons sugar to sweeten. Moisten edges of dough with water and fold over other half of dough over bananas. Pinch edges together to seal. Fry in skillet (I like Teflon best) with enough oil to cover bottom of pan. Keep on low heat. Cook one side until brown, then turn, keeping enough oil in pan so it doesn't burn. Makes 4 to 5 pies.

NOTE: These pies were favorites of my husband and all of our family. I enjoy making them and hope you enjoy them too, and have good luck with them.