Pineapple Mango Pie

Fresh mangos, sugar, crushed pineapple and tapioca are stirred together and left to macerate in a bowl. When all the flavors and juices have mingled, the filling is spooned into a prepared crust, topped with another, and slipped into a hot oven to bake for an hour.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 490 Calories

Ingredients

• 1 ¼ cups white sugar
• 1 tablespoon butter, softened
• 1 recipe pastry for a 9 inch double crust pie
• 1 (8 ounce) can crushed pineapple, drained
• 4 ½ cups mangos, peeled and sliced
• ¼ cup packed light brown sugar
• 2 tablespoons apple juice
• 5 tablespoons instant tapioca

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.