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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I obtained this recipe from my mom, who is a great cook. It's been in the family for years. We usually serve it at holiday meals - it's always a crowd-pleaser. Ingredients:
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 peel |
4 cups sliced ripe bananas (5 to 6 medium) |
streusel: |
1/2 cup king arthur unbleached 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 |
Directions:
1. Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°.
2. In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and peel. 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 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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