4-5 mangoes, peeled and diced
1 fresh pineapple, cut into tidbits or chunks
1 1/4 cups white sugar
1/4 cup packed brown sugar
2 Tablespoons apple juice
5 Tablespoons instant tapioca
1 Tablespoon butter, softened
1 recipe of pastry for a 9-inch double crust pie
- Mix the fruit, sugars, juice and tapioca together. Let stand in bowl for 20 minutes (this is the time to make the pastry).
- Preheat oven to 400 degrees.
- Pour filling into the unbaked pie shell, and dot with butter. Cover with top crust and seal edges. Cut slits in top of outer crust.
- This pie will be juicy and may bubble over, so place it in the oven on a baking sheet. Bake at 400 degrees for 1 hour, or until bubbles burst slowly and the crust is light golden brown. Let pie cool, and serve at room temperature.