BILLS20086
1 pastry for single crust pie
4 cup ripe bananas, sliced
1/2 cup unsweetened pineapple juice
2 tbsp lemon juice
1 1/2 tsp finely shredded lemon peel
1/4 cup sugar
1/2 tsp ground cinnamon
1 tsp cornstarch
STREUSEL
1/2 cup flour
1/2 cup brown sugar, packed
1/3 cup macadamia nuts, chopped
1 tsp ground cinnamon
1/4 cup butter or margarine
Directions
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.
Servings: 8 slices
Banana Streusel Pie * Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit; German; Pie
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, in truth as far as the Egypt of the Pharoahs, and possibly even further. Having said that, these, old recipes were just basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something we still use today. He also informs us how the Roman cooks were skilled in the use of many different spices, including some that we all recognise for example basil, rue and asafoetida. Over the next few hundred years, the upper-class families of Europe tried to lay on the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes of the day. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Banana Streusel Pie _ recipe.
