Preparation / Directions:
Prepare and roll out pie crust. Line the unpricked pastry shell with a double thickness of foil and bake in a 450 oven for 8 minutes.
Remove foil and bake 4 - 6 minutes more or till pastry is golden.
Remove from oven and reduce oven temp to 375.
Meanwhile in a medium bowl gently toss together bananas pineapple juice, and lemon juice. Drain reserving juices. Gently toss bananas with lemon peel, granulated sugar, and the 1/2 teas of cinnamon. Turn the mixture into the pastry shell.
In a small pan combine the reserved juices and cornstarch. Cook and stir over medium heat untill thickened and bubbly. Pour over banana mixture in shell.
For streusel, combine the flour, brown sugar, nuts and 1 teaspoon of cinnamon.
With a pastry blender or 2 forks cut in the margarine or butter untill the mixture resembles course crumbs. Sprinkle over banana mixture.
Cover edge of pie with foil. Bake in a 375 oven for 40 minutes or till topping is golden and edges are bubbly. Cool on wire rack.
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