---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.