 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
This recipe comes form Better Homes & Gardens, prize tested recipes, and was a $200 winner for Terry Thompson of Hawaii. Comments in the magazine - a banana lover's delight! the macadamia nut streusel makes this pie outstanding! This sounds like it would be a nice change from all the other banana desserts. Ingredients:
pastry for single-crust pie |
4 cups bananas, sliced (about 5) |
1/2 cup pineapple juice, unsweetened |
2 tablespoons lemon juice |
1 1/2 teaspoons lemon peel, shredded |
1/4 cup sugar |
1/2 teaspoon cinnamon |
1 teaspoon cornstarch |
1/2 cup all-purpose flour |
1/2 cup brown sugar |
1/3 cup macadamia nuts, chopped (or almonds) |
1 teaspoon cinnamon |
1/4 cup butter |
Directions:
1. CRUST:.
2. Preheat oven to 450*. Prepare and roll out the pie crust and place in a 9 pan. Line the unpricked dough with a double thickness of foil. Bake for 8 minutes and remove the foil. Bake 4-6 minutes more, or until pastry is golden. Remove from oven. Reduce oven temperature to 375*.
3. FILLING:.
4. In a medium bowl, gently toss together the bananas, pineapple juice and lemon juice. Drain, and reserve juices.
5. Gently toss the bananas with lemon peel, sugar and 1/2 teaspoon cinnamon. Turn into the pie shell.
6. In a small pan, combine the reserved juices and cornstarch. Cook and stir over medium heat until thick and bubbly. Pour over the banana mixture.
7. For streusel, combine the flour, brown sugar, nuts and the 1 teaspoon of cinnamon. Cut in the butter with a pastry blender (or 2 forks), until like coarse crumbs. Sprinkle over banana mixture. Cover the edge of the pie with foil (so it won't get too brown).
8. Bake 375* for 40 minutes or until topping is golden and edges are bubbly. Cool & serve.
|
|