Pineapple Mango Pie

Name: Pineapple Mango Pie
Ingredients: 4 1/2 cups mangos, peeled and sliced; 1 (8 ounce) can crushed pineapple, drained; 1 1/4 cups white sugar; 1/4 cup packed light brown sugar; 2 tablespoons apple juice; 5 tablespoons instant tapioca; 1 tablespoon butter, softened; 1 recipe pastry for a 9 inch double crust pie

8 ingredients

4 steps

Ingredients

4 1/2 cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie

Directions

1

Preheat oven to 400 degrees F (205 degrees C).
2

Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
3

Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
4

Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.