"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Mango Pie Recipe

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This recipe for Pineapple Mango Pie, by , is from The Great Liberian Meals Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
C. Fumbah Fenning
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 40 minutes

 

 

 

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