Banana Streusel Pie

Directions

How to blind bake pie crust

Prepare and roll out pie crust.

Place pastry on a 9-inch pie plate.

Line the unpricked pastry shell with a double thickness of foil.

Bake in a 450℉ (230℃) oven for 8 minutes.

Remove foil.

Bake 4 to 6 minutes more or until pastry is golden.

Remove from oven.

Reduce oven temperature to 375℉ (190℃).

Pie

Meanwhile, in a 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 until thickened and bubbly.

Pour over banana mixture in shell.

For the streusel, combine the flour, brown sugar, nuts, and cinnamon.

With a pastry blender, or 2 forks, cut the butter into the mixture until the mixture resembles coarse crumbs.

Sprinkle over banana mixture.

Cover edge of pie with foil.

Bake in a 375℉ (190℃) F oven for 40 minutes or until topping is golden and edges are bubbly.

Cool on a wire rack.