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Prep Time: 30 Minutes Cook Time: 52 Minutes |
Ready In: 82 Minutes Servings: 8 |
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I haven't heard of anything like this before, but sounded interesting. Keeping it here for when I make it. Found it in The Best of Country Cooking 1998. Ingredients:
1 (9 inch) unbaked pie shells |
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 |
1/2 cup flour |
1/2 cup brown sugar |
1/3 cup chopped almonds |
1 teaspoon ground cinnamon |
1/4 cup butter or 1/4 cup margarine |
Directions:
1. Line unpricked pie crust with double thickness of foil. Bake at 450 degrees for 10 minutes. Remove foil and bake 2 minutes more until golden brown; set aside. Reduce heat to 375 degrees.
2. In a saucepan, combine sugar, cinnamon, and cornstarch. Add the juices and peel; mix well. Cook and stir until thick and bubbly, then cook and stir 2 minutes more. Remove from heat. Fold in bananas and pour into crust.
3. For streusel, combine all the ingredients and cut in the butter until mixture resembles course crumbs. Sprinkle over the filling. Cover edges with foil, bake at 375 degrees for 40 minutes until topping is golden brown and filling is bubbly. Cool on wire rack.
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