| 1 | Prepare and roll out pie crust. |
| 2 | Place pastry in 9" pie plate. |
| 3 | Line the unpricked pastry shell with a double thickness of foil. |
| 4 | Bake in a 450°F oven for 8 minutes. |
| 5 | Remove foil. |
| 6 | Bake 4-6 minutes more or until pastry is golden. |
| 7 | Remove from oven. |
| 8 | Reduce oven temperature to 375°F. |
| 9 | Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. |
| 10 | Drain, reserving juices. |
| 11 | Gently toss bananas with lemon peel, sugar and cinnamon. |
| 12 | Turn mixture into pastry shell. |
| 13 | In a small saucepan, combine the reserved juices and cornstarch. |
| 14 | Cook and stir over medium heat till thickened and bubbly. |
| 15 | Pour over banana mixture in shell. |
| 16 | For streusel, combine the flour, brown sugar, nuts and cinnamon. |
| 17 | With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. |
| 18 | Sprinkle over banana mixture. |
| 19 | Cover edge of pie with foil. |
| 20 | Bake in a 375°F oven for 40 minutes or until topping is golden and edges are bubbly. cool on wire rack |
