pineapple mango banana pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• 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.