BILLS20086
Pastry for single crust pie
4 c Ripe bananas; sliced
1/2 c Unsweetened pineapple juice
2 tb Lemon juice
1 1/2 ts Finely shredded lemon peel
1/4 c Sugar
1/2 ts Ground cinnamon
1 ts Cornstarch
STREUSEL
1/2 c Flour
1/2 c Brown sugar; packed
1/3 c Macadamia nuts; chopped
1 ts Ground cinnamon
1/4 c Butter or margarine
Prepare and roll out pie crust. Place pastry in 9″ pie plate. Line the
unpricked pastry shell with a double thickness of foil. Bake in a
450~ oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until
pastry is golden. Remove from oven. Reduce oven temperature to 375~.
Meanwhile, in medium mixing bowl gently toss together bananas,
pineapple juice, and lemon juice. Drain, reserving juices. Gently
toss bananas with lemon peel, sugar and cinnamon. Turn mixture into
pastry shell. In a small saucepan, combine the reserved juices and
cornstarch. Cook and stir over medium heat till thickened and bubbly.
Pour over banana mixture in shell. For streusel, combine the flour,
brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut
in the butter until mixture resembles coarse crumbs. Sprinkle over
banana mixture. Cover edge of pie with foil. Bake in a 375~ oven for
40 minutes or until topping is golden and edges are bubbly. Cool on
wire rack.
Yields
8 Slices
