How To make Banana Streusel Pie
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 t Cornstarch
:
StrEUSEL 1/2 c Flour
1/2 c Brown sugar :
packed
1/3 c Macadamia nuts -- chopped
1 t 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.
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Martha Stewart’s sweet, buttery crumb topping—a classic blend of butter, flour, light-brown sugar, and salt—makes any muffin, no matter how simple, seem special. Try it on your next coffee cake, or as a sweet crumble topping on any fruit pie.
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Banana Loaf with Streusel Recipe
3pcs over ripe banana
1/2 cup Oil
1/2 cup Buttermilk
2 Large eggs
1 cup Brown sugar
1/2 cup white sugar
2 cups all purpose flour
1/2 tsp salt
1 1/2 Tbsp bKing powder
2tsp vanilla
Streusel:
3/4 cup flour
1/2 cup brown Sugar
1/2 tsp Salt
1/4 cup Cold butter