- 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
- Preheat oven to 400 degrees F (205 degrees C).
- Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
- 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.
- 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.
04/06/2018
recipepes.com
Pineapple Mango Pie, recipe
PT15M
PT1H
5
455 calories
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