Banana Streusel Pie

• 1 unbaked pastry shell (9 inches)
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1/2 cup pineapple juice
• 2 tablespoons lemon juice
• 1-1/2 teaspoons grated lemon zest
• 4 cups sliced ripe bananas (5 to 6 medium)
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup chopped macadamia nuts or almonds
• 1 teaspoon ground cinnamon
• 1/4 cup butter, cubed

1. Line the unpricked pastry shell with a double thickness of foil. Bake at 450u0b0 for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375u0b0.
2. In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust.
3. For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling.
4. Cover edges of pie loosely with foil. Bake at 375u0b0 for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.

pastry shell, sugar, ground cinnamon, cornstarch, pineapple juice, lemon juice, lemon zest, bananas, allpurpose, brown sugar, nuts, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/banana-streusel-pie/ (may not work)