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Pineapple Mango Pie

"You may substitute peach nectar for apple juice for variety. If on hand, I sometimes place slivered almonds on top before baking."

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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H40M

• 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.

Notes :

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