1 (9 inch) pie pan
1/2 cup fresh juice from a citrus fruit - orange, carrot, banana or pineapple - or substitute
1 tablespoon orange juice
1 teaspoon hot water
Place lemon or lime juice and water in a large saucepan and bring to a boil over medium heat. Cook 10 minutes, until thick (the mixture will thicken and thicken rapidly). Continue to cook until mixture thickens, slightly stirring often, to prevent broken skins from forming. Cool completely.
Rinse the fruit, set it in a small bowl and discard many small illegible chunks, leaving approximately 1/2 inch between apples. Fold in the lemon/lime juice mixture and set aside.
Peel banana and spread fruit over bottom of baked pie crust.
Spread banana rind over banana skin covering the bottom of saucepan. Cut medium banana into bite-size 1/2 inch slices and place underneath apples in pan. Spread bananas and juice over rind of pie. Refrigerate 4 hours or overnight, or until set. Serve immediately.