Prepare and roll out pie crust. Place pastry in 23 cm pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 230ºC oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 190ºC 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 -20ºC orks, cut in the butter until mixture resembles coarse crumbs. Sprinkle over banana mixture. Cover edge of pie with foil. Bake in a 190ºC oven for 40 minutes or until topping is golden and edges are bubbly. Cool on wire rack.