Pineapple Mango Pie

I have determined that my family members are not big mango eaters.  We got some Mexican mangoes from the produce co-op two weeks ago, and only one had been eaten by last night.  At this point these things needed to be used.  I also had a pineapple sitting on the counter that I'd been too lazy to cut up and it wasn't getting any younger either, so it was time to do a tropical pie.  I went to www.allrecipes.com to search for a pie recipe using mango and pineapple and found this lovely pie.  It called for crushed pineapple, but I used chopped up fresh pineapple instead.  I can't imagine that canned pineapple would have been as good - the "real" bites of pineapple in this pie were yummy!  The whole family enjoyed this pie for a Monday night treat (well, I saved mine for Tuesday morning breakfast).

Pineapple-Mango Pie

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.