Pineapple Mango Pie

Pineapple Mango Pie

7

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

Ingredients

1 h 40 m {{adjustedServings}} servings 490 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
  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.
  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.
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Reviews

7
  1. 9 Ratings

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Wonderful and so easy to make. I used fresh pineapple instead of canned and added an extra Tbs. of tapioca. Was not watery at all. I would recommend letting it sit for at least 1/2 day so the ...

More mango than pineapple, kind of a funny name...but very good! Tropical. My dad said it tasted a lot like a peach pie. I used pineapple tidbits & just tossed them in with a bit of the juice...

outstanding!! i've made it twice now in just a week, and my family just loves it. i did substitute coconut rum for the apple juice (it seemed like such a nice, tropical thing to do) and i may...