Farmers Markets around Hawaii all sell tart-sweet apple bananas harvested from local plants (they do not grow on trees). Prices range from $1.50 to $3.00 depending on the size of the hand. Oddly they don't darken or turn to mush during baking, which draws out the apple flavor of the bananas.
This patriotic recipe comes from WWII when Hawaiian households could supplement their rations with backyard fruits and vegetables.
APPLE BANANA PIE
10-12 firm ripe apple bananas
2 tablespoons fresh lemon juice
1/2 cup sugar
3 tbsp cornstarch
1/2 tsp nutmeg, 1/2 tsp cinnamon
crust for top and bottom
Heat oven to 400 degrees. Prepare your favorite pie crust and line the bottom of a standard pie plate. Mix the sugar, cornstarch and spices. Cut peeled bananas into 1/2 inch slices, coat with lemon juice and toss with other ingredients. Assemble the pie, cut several slits in top crust and sprinkle with sugar, bake for 45 minutes. Make sure pie sits on baking pan to catch bubbling juice that sometimes escapes. Sure, try a little Rosalita vanilla or haupia (coconut) ice cream on top.