Pineapple Mango Banana Pie
- 2 cups 1/2-inch pieces fresh pineapple
- 2 cups 1/2-inch pieces fresh mango
- 2 ripe bananas, mashed
- 1 tablespoon lime juice
- 3/4 cup white sugar
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1 tablespoon butter, cut into small pieces
- 1 double crust ready-to-use pie crust
- Preheat oven to 375 degrees F (190 degrees C).
- Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
- Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
- Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
- Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.
pineapple, mango, bananas, lime juice, white sugar, quickcooking tapioca, ground cinnamon, ground ginger, salt, butter, crust
Taken from www.allrecipes.com/recipe/231991/pineapple-mango-banana-pie/ (may not work)